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Cheesy Hashbrown Casserole
Melissa Hart

Cheesy Hashbrown Casserole

The right hashbrown casserole is soft and cheesy inside, with browned corners worth fighting over. Thaw and squeeze the potatoes first or the middle turns watery. This version uses a quick sour-cream sauce instead of asking a can of soup to do all the work.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs frozen shredded hash browns thawed
  • 4 tbsp unsalted butter divided
  • 1 small yellow onion finely diced
  • 3 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup sour cream
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups shredded sharp cheddar cheese divided

Method
 

  1. Heat the oven to 350°F and grease a 9-by-13-inch baking dish with 1 tbsp of the butter.
  2. Wrap the thawed hash browns in a clean towel and squeeze firmly until they no longer drip.
  3. Melt the remaining 3 tbsp butter in a saucepan over medium heat and cook the onion until translucent, about 5 minutes.
  4. Stir in the flour and cook for 1 minute, then whisk in the milk and simmer until the sauce coats a spoon, 3 to 4 minutes.
  5. Remove the pan from the heat and stir in the sour cream, salt, pepper and 1 1/2 cups cheddar until mostly smooth.
  6. Fold the sauce through the potatoes, spread the mixture evenly in the dish and scatter the remaining 1/2 cup cheddar over the top.
  7. Bake until bubbling in the center and deeply browned at the edges, 45 to 50 minutes; rest for 10 minutes before serving.