Chive & Onion Hash Brown Potatoes

• 1-1/2 cups half-and-half cream
• 1 container (8 ounces) spreadable chive and onion cream cheese
• 2 tablespoons dried minced onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 packages (20 ounces each) refrigerated shredded hash brown potatoes
• 2 cups shredded Swiss cheese
• 3 tablespoons minced fresh chives, divided
• 2 tablespoons butter, cubed

1. In a greased 13x9-in. or 3-qt. baking dish, layer a third of the hash brown mixture and 2/3 cup Swiss cheese; sprinkle with 1 tablespoon chives. 
2. Repeat layers. 
3. Top with the remaining hash brown mixture and cheese; dot with butter.
4. Bake, covered, 35 minutes. 
5. Bake, uncovered, until edges begin to brown and potatoes are heated through, 10-20 minutes longer. 
6. Let stand 10 minutes before serving. 
7. Sprinkle with remaining chives.