Scalloped Hash Browns

2 lb. hash browns, thawed
2 c. whipping cream
1/2 c. butter
2 c. Cheddar cheese

In greased 9×13-inch pan, layer hash browns and cheese. In saucepan, heat butter and whipping cream. Heat (do not boil). Pour over hash browns. Bake at 325° for 1 1/2 hours.

Maxine Block