Disparition de Pommes de Terre

Disparition de Pommes de Terre    This recipe is called Disappearing Potatoes or in french, Disparition de Pommes de Terre.  I have heard several wonderful comments in regards to this dish.  There is truth behind the name.  They are disappearing and leftovers are scarce.  This dish is great for feeding several people and retains it's heat which is important if you are timing a meal with other courses.  This recipe first came into my hands several years ago when I was a much younger woman.   It has been handed down through several generations and given to curious new brides who are eager to impress their betrothed with their culinary talents.  I know because I was one of them.  Upon receiving this recipe, I remember feeling as if I were the elite few that it was entrusted with and I was protective of sharing it.  Throughout the years, the actual recipe in its written form is gone, but as a good steward of keeping culinary secrets, I remembered most of it and pieced together the rest.  It's just a great recipe.  There is probably another edition of it out there somewhere, but this is my version and it's a triumph.  Recently, I was told that these should be called "Coma potatoes" in that they induce a blissful potato coma.  Maybe I should have called them, "Coma de pommes de terre"?

  

Disparition de Pommes de Terre

Pictures courtesy Shane Boyd

After Baking. 

Preheat oven to 350 degrees.  

cooking spray

1 pkg shredded hash browns

8 oz. pkg. sour cream

1 can Cream of Mushroom Soup

1 small can French's Fried Onions

1 C. Milk

1 pkg. shredded Italian cheese, divided

1 half pkg. shredded parmesan cheese, divided

Salt and pepper

1 t. Paprika

Prepare 9 x 13 glass baking dish with cooking spray.  Set aside.

In a large bowl, add shredded hash browns through milk.  Mix.  Add 1 C shredded Italian cheese and 1 C shredded parmesan.  Add salt and pepper as desired and stir until combined.

Transfer potato mixture to baking dish and smooth.  Add paprika to top.  Place in preheated oven and bake for 5o minutes until the top is bubbly and golden brown (see picture).

Served four at my house, but can serve up to eight if your guests aren't little piglets!

Enjoy!