Description
A comforting hashbrown casserole with crispy edges and creamy, cheesy goodness, perfect for any occasion.
Ingredients
- 30 oz frozen shredded hash brown potatoes (thawed)
- 2 tbsp olive oil
- 1 yellow onion (diced)
- 3 large garlic cloves (minced)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken stock
- 1 cup sour cream
- 8 oz shredded sharp cheddar cheese
- 1 1/2 tbsp minced parsley (dried parsley if needed)
- Salt and fresh cracked black pepper
- 1 cup shredded sharp cheddar cheese (for topping)
Instructions
- Preheat the oven to 350°F and grease a 9×13 casserole baking dish.
- In a medium pot over medium heat, warm 2 tbsp of olive oil and sauté the diced onions until browned.
- Add minced garlic and sauté until fragrant.
- Sprinkle in 1/4 cup flour and mix well.
- Gradually pour in 1 cup chicken stock and then 2 cups milk, stirring constantly until combined.
- Lower the heat to medium-low and let the mixture thicken, stirring often.
- Incorporate 1 cup sour cream, seasoning with salt and pepper to taste.
- Add 8 oz of shredded sharp cheddar cheese slowly, mixing until it melts. Taste for seasoning and stir in parsley.
- In a large bowl, combine thawed hash browns with the cheese sauce and mix well.
- Spread the mixture into the prepared casserole dish and top with an extra cup of cheese.
- Bake for 30-35 minutes until golden brown and bubbly. Use the broiler for a crispier top if desired.
Notes
For added flavor, consider adding a pinch of cayenne pepper or using cooked bacon bits or sautéed spinach.
