Pepper Jack Potato Casserole

instructions
1. Preheat your oven to 400ºF and lightly grease a 9x13x2-inch baking dish.
2. In a large bowl, mix together the hash browns, cream of chicken soup, pepper jack cheese, heavy cream, melted butter, sour cream, ¼ cup Parmesan cheese, onion powder, garlic powder, salt, and pepper.
3. Transfer the mixture to the prepared baking dish, spreading evenly.
4. In a small bowl, mix the crushed crackers, bacon, remaining Parmesan cheese, and paprika. Sprinkle this topping over the potato mixture.
5. Bake in the preheated oven for 45 to 50 minutes, until the casserole is bubbly and the topping is golden brown.
6. Allow to cool slightly before serving.
notes
• For a gluten-free version, ensure that the cream of chicken soup and crackers are certified gluten-free.
• The casserole can be made less spicy by substituting the pepper jack cheese with Monterey Jack or another mild cheese.
• Add cooked, shredded chicken, ground beef, or diced ham to the potato mixture to turn this side dish into a hearty main course.
• This casserole can be prepared ahead of time. Simply assemble, cover, and refrigerate or freeze until ready to bake. If frozen, thaw in the refrigerator overnight before baking.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.