Creamy Cheesy Potato Casserole (Print Version)
# Ingredients:
→ Potato Base
01 -
Frozen cubed hash browns (32 ounces, thawed)
02 -
Unsalted butter (1/4 cup, melted)
03 -
Sharp cheddar cheese (2 cups, shredded)
04 -
Sour cream (1 1/2 cups)
→ Sauce
05 -
Unsalted butter (1/4 cup)
06 -
Yellow onion (1 small, diced)
07 -
Garlic (2 teaspoons, minced)
08 -
All-purpose flour (1/4 cup)
09 -
Kosher salt (1 teaspoon)
10 -
Black pepper (1/2 teaspoon)
11 -
Cayenne pepper (1/2 teaspoon)
12 -
Dried mustard (1/2 teaspoon)
13 -
Chicken broth (1/2 cup, room temperature)
14 -
Whole milk (1/2 cup, room temperature)
→ Fried Onion Topping
15 -
Yellow onions (2 large, thinly sliced, layers separated)
16 -
Vegetable oil (4 cups)
17 -
Kosher salt (1/2 teaspoon)
# Instructions:
01 -
Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
02 -
In a large bowl, combine thawed hash browns, melted butter, shredded cheese, and sour cream. Mix well and set aside.
03 -
In a non-stick skillet over medium heat, melt butter. Add diced onions and cook until softened, 3-5 minutes. Add garlic and cook for one more minute.
04 -
Add flour, salt, pepper, cayenne, and dry mustard. Cook for another minute. Slowly add milk and chicken broth, whisking until well combined and thickened.
05 -
Pour sauce into potato mixture. Mix well and transfer to prepared baking dish.
06 -
Bake for 45-50 minutes, until bubbly and heated through.
07 -
Line a baking sheet with two layers of paper towels. Heat oil to 350°F in a large saucepan. Fry onions in batches until pale golden brown, 2-5 minutes. Remove with a strainer and place on paper towels. Sprinkle with salt.
08 -
Remove casserole from oven. Sprinkle fried onions evenly over the top. Serve hot.
# Notes:
01 -
A twist on classic funeral potatoes with French onion flavors
02 -
Can be prepared ahead and baked just before serving
03 -
Great for potlucks and family gatherings