3 c. half and half cream
1 1/2 tsp. salt
1 (32 oz.) pkg. frozen Southern-style hash brown potatoes, thawed
1/2 c. grated Parmesan cheese
minced fresh parsley (optional)
1/2 c. butter

In large saucepan, combine cream, butter and salt. Cook and stir over medium heat until butter is melted. Place potatoes in a greased 9 x 13 x 2 baking dish. Pour cream over potatoes. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350°F for 45 to 55 minutes or until potatoes are tender and top is golden brown. Sprinkle with parsley, if desired.

Yields 12 servings.