Hash Brown Casserole – (from scratch)
From scratch version of the cream-of-soups version.
Ingredients
Units
Scale
- 3 lbs (1,3 kg) russet potatoes, peeled (or a bag of frozen cubed hash brown potatoes)
- 4 tbsp butter, divided
- 1/2 cup yellow onion, diced small
- 2 garlic cloves, minced
- 2 1/2 tbsp flour
- 1/2 cup chicken broth
- 1/2 cup whole milk
- 1 cup sour cream
- 3 green onions, sliced
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 cups grated sharp Colby or cheddar cheese
“Optional” corn flake topping
- 2 cups corn flakes
- 1/2 stick butter
Instructions
- Grease a 8×11 casserole dish with 1 tablespoon of butter.
- If using fresh potatoes: Roughly peel pounds of russet potatoes, leaving a little bit of skin on if desired. Slice the potatoes into planks, then strips and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool.
- In a 10-inch skillet add the remaining three tablespoons of butter. Over medium-low melt the butter and then add in the diced onions. Cook until just softened and add in the minced garlic. Cook for one minute.
- Sprinkle in the flour and stir, cooking for 1-2 minutes. While stirring, pour in the 1/2 cup of broth and 1/2 cup of whole milk. Continue to stir until thick, about 5-8 minutes.
- Remove the pan from the heat and stir in the cup of cold sour cream.
- In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and grated Colby cheese. Stir to combine and pour in the prepared pan.
- If adding the cornflake topping: Melt butter in pan, add cornflakes. Sautée a few minutes until butter is absorbed and flakes start to brown slightly. Spread the cornflakes evenly on top of potato mixture.
- Bake in a 350° F / 176° C degree oven for 1 hour or until bubbly and lightly golden. Let cool for 20-25 minutes before serving.