1 (32 oz) package of frozen shredded hash browns, thawed

1 cup milk

1 cup heavy cream

1 teaspoon dry mustard

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon dried parsley

1/4 teaspoon black pepper

4 cups sharp cheddar cheese, grated

Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. Spread potatoes out evenly in the pan and set aside.

In a large saucepan, combine milk, heavy cream, dry mustard, salt, garlic powder, parsley, and black pepper. Place over medium-low heat and add cheese, stirring frequently until cheese melts.

Pour cheese mixture over potatoes and bake, uncovered, until edges have turned golden brown, about 60 minutes.