The Udder Potatoes

I found a recipe in the latest issue of Scouting magazine that I just HAD to try. (We get this publication because James used to be the counselor in the bishopric who was over scouts and all the re-chartering stuff. There's not much in there of great interest to me.)
It's actually a dutch oven recipe, but I thought I could just tweak it a little and cook it in a regular oven. At the end of the page, the guy who'd submitted the recipe states, "I guarantee once your Scouts get a taste of this dish, if you ever ask them if they want scalloped or cheese potatoes again, they will all cry out, 'No! We want the udder ones!' "
My kids are lousy potato eaters, so how could I resist a recipe with such a guarantee??? Oh, and the submitter also said, "I should probably warn those who are health-food conscious that further reading of this column could be hazardous to your health. These potatoes are not low-calorie and definitely not low-fat." That being said, these potatoes turned out so yummy that my kids all liked them, and I ate nearly half the bowl in the first sitting. (Yikes!) So here is how I made it.

Ingredients:
1/2 pound bacon, chopped
1 32oz package frozen hash browns
1 green onion, chopped
sprinkling of seasoned salt
sprinkling of Greek seasoning
1 1/2 cups heavy whipping cream
4 tablespoons butter, cut into slices

While bacon is cooking, combine hash browns, onion, and seasonings in a casserole dish. Drain the fat from the bacon and add it to the mixture. Mix gently until evenly distributed.

Pour cream over potato mixture and place butter slices on top. Bake, covered for 45 minutes at 350 degrees. Uncover and bake another 10 minutes, or until slightly browned on top.

After removing it from the oven, stir it again to distribute the cream in the bottom of the dish before serving.

Enjoy!!!