Heavenly Hash Browns
(Diana Rattray on about.com)

1 lb frozen Southern style hash browns, thawed (or shredded work fine, too)
5 T butter, divided
4-6 green onions
4 T flour
3/4 cup chicken broth
3/4 cup whole milk or half-and-half
1/2 tsp salt
freshly ground black pepper
1 cup shredded sharp Cheddar cheese
1/2 cup soft bread crumbs

Butter a 1 to 1 1/2 qt. casserole dish. Heat oven to 350. Spread hash browns in pan.

In a saucepan, melt 4 T butter, add green onions and cook for 1 min over medium-low heat. Add flour and stir to blend well. Gradually stir in the chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Stir in salt, pepper and cheese. Spoon over hash browns.

Put the bread crumbs in a bowl. Melt the remaining 1 T butter, drizzle over bread crumbs and toss to blend. Sprinkle the buttered bread crumbs over the casserole. Bake 45-55 min, or until hot and bubbly and topping is nicely browned.

Recipe says it serves 4, but as a side dish, I would think it would be more like 6.

Note: I used medium cheese, and it wasn't quite strong enough. Use a stronger cheese, and/or more than the 1 cup called for. As with most potato dishes, it also needs more salt when eating. It is a great companion to Brats!