Jenn's Pepperjack Potatoes

Ingredients:

30 oz. bag of shredded hashbrowns

8 oz. Pepperjack cheese

1 tsp crushed garlic

1 1/2 cups milk

1 can cream of chicken soup

2 Tbsp melted butter

1 1/2 tsp salt

1/2 tsp pepper

Fontina cheese (can substitute with Swiss)

Directions:

In one bowl, combined thawed potatoes, garlic & shredded Pepperjack cheese.  In another bowl, combine milk, cream of chicken soup, melted butter , salt & pepper.  Mix well.  Pour mixture over potatoes.  Mix well.  Pour mixture into lightly greased 9x13 dish.  Bake @ 350 for 45-50 min.  For the last 20 min, top with shredded Fontina (or Swiss) & finish baking.