Potluck Potatoes Casserole

• 3 (2 lb) bags frozen hash brown potatoes (I like the cubed kind rather than shredded but you can use either)
• 3 large onions, diced (about 6 cups)
• 4 garlic cloves, minced
• 1 tablespoon fresh ground black pepper
• 1 12-2 lbs gruyere cheese, grated
• 1 12-2 lbs havarti cheese, grated
• 3 (5 -6 2/3 ounce) containers spreadable cheese with garlic and herbs, crumbled
• 1 pint half-and-half

1. Preheat the oven to 350.
2. Grease a large roasting pan.
3. In very large bowl, combine thawed potatoes, onions, garlic and pepper with your hands, tossing until well combined.
4. Mix in the smaller amount of all the cheeses and taste.
5. Add more cheeses or pepper as desired.
6. Pack mixture into roasting pan, pour half and half over top and sprinkle top with more freshly ground black pepper.
7. Bake, uncovered, for at least 1 hour--up to 2 hours if you like them more browned like I do.
8. Halfway through the baking, stir from the bottom up to get the browned bits mixed throughout.
9. Only stir once though.
10. If they start browning too fast and potatoes aren't cooked enough, cover with foil until done.

potatoes, onions, garlic, fresh ground black pepper, gruyere cheese, havarti cheese, containers

Taken from www.food.com/recipe/potluck-potatoes-casserole-26150 (may not work)