1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed
2 cans (10 3/4 oz. each) condensed cream of potato soup, undiluted
2 cups sour cream
2 cups shredded cheese, divided
1 cup grated Parmesan cheese

Preheat oven to 350 degrees. In a large bowl, combine potatoes, soup, sour cream, 1 3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3 qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, 40-45 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.