Hashbrown Casserole

 

Ingredients

Serves 8–10

30 oz (850 g) frozen shredded hash brown potatoes, thawed and patted VERY dry

(Press between towels—excess moisture = soggy casserole)

2 Tbsp olive oil (or unsalted butter for richer flavor)

1 large yellow onion, finely diced (~1½ cups)

3 garlic cloves, minced

¼ cup (30 g) all-purpose flour

2 cups (480 ml) whole milk, room temperature

1 cup (240 ml) low-sodium chicken stock

1 cup (240 g) full-fat sour cream

1½ cups (170 g) sharp white cheddar, shredded (divided: 1 cup + ½ cup for topping)

1½ Tbsp fresh parsley, finely chopped (or 1½ tsp dried)

1 tsp fine sea salt (adjust after mixing)

½ tsp freshly ground black pepper

Optional: Pinch of cayenne for warmth

Step-by-Step Instructions

1. Prep & Preheat

Position oven rack in center. Preheat to 350°F (175°C).

Grease a 9×13-inch metal baking dish (glass runs cooler—adjust time if using).

2. Build the Sauce Base

Heat oil in a large Dutch oven or heavy pot over medium.

Add onions; cook 8–10 minutes—until deep golden (not just translucent). This is flavor gold.

Add garlic; stir 30 seconds—until fragrant.

Sprinkle flour over onions; stir 1 minute—until nutty and smooth.

Slowly whisk in chicken stock, then milk—whisking constantly to prevent lumps.

Bring to a gentle simmer; cook 3–4 minutes—until thickened to a coating consistency.

3. Finish the Cheese Sauce

Reduce heat to low. Stir in sour cream, 1 cup cheddar, salt, pepper, and cayenne (if using).

Cook 2 minutes—until cheese melts and sauce is glossy. Do not boil.

Stir in parsley. Taste—adjust salt. Sauce should be well-seasoned; potatoes absorb flavor.

4. Combine & Layer

In a large bowl, gently fold thawed hash browns into warm sauce—just until coated.

Scrape into prepared dish. Smooth top. Sprinkle with ½ cup remaining cheddar.

5. Bake to Golden Perfection

Bake 35–40 minutes—until edges bubble vigorously and top is deeply golden with crispy edges.

For extra crunch: Broil 1–2 minutes at the end—watch closely!

Rest 15 minutes before serving (sets structure, prevents collapse).

Tips for Perfect Gravy

✅ Dry potatoes = crisp edges—squeeze out every drop of moisture.

✅ Golden onions = deep flavor—don’t rush this step.

✅ Room-temp milk = smooth sauce—cold milk causes lumps.

(Note: This casserole is the gravy—but for a smoky bacon drizzle, crumble 4 cooked bacon strips + 2 Tbsp reserved fat over top before baking.)

Serving Suggestions

Alongside scrambled eggs, bacon, and fresh fruit

With roasted turkey and cranberry sauce for holiday brunch

As a base for breakfast nachos (top with fried eggs + salsa)

Paired with sparkling cider or cold-brew coffee

Storage & Make-Ahead Tips

Refrigerate unbaked up to 24 hours—add 5–10 min to bake time.

Freeze unbaked (in dish, covered) up to 1 month—thaw overnight, bake as directed.

Do not freeze baked—texture suffers.

Frequently Asked Questions

Can I use frozen hash browns without thawing?

Not recommended—ice crystals create steam pockets, leading to sogginess. Thaw overnight in fridge, then pat dry.

No sour cream?

Sub 1 cup Greek yogurt + 1 Tbsp lemon juice.

Make it gluten-free?

Use 3 Tbsp cornstarch + 1 Tbsp cold water slurry (add after stock, simmer 2 min).

Allergy Information

Contains: Dairy, wheat, soy (in stock—check label).

Nut-free, fish/shellfish-free.

Gluten-free option: See above.

Nutrition Facts

(Per 1-cup serving)

Calories: 320 | Protein: 12g | Fat: 16g (sat 8g) | Carbs: 32g | Fiber: 2g | Sugar: 4g | Sodium: 580mg

Final Thought

There’s profound comfort in the familiar—especially when it’s made with care. As the casserole bakes, filling the kitchen with the scent of garlic, cheese, and golden potatoes, you’ll remember: the best meals aren’t just eaten.

They’re shared.

They’re remembered.

They’re the reason everyone lingers at the table, spoon in hand, reaching for just one more bite.

So bake it generously. Serve it warmly. And savor the kind of joy that doesn’t need fanfare—

just potatoes, cheese, and a whole lot of love.