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a casserole of creamy shredded potatoes and cheddar beneath a thin golden cornflake topping, with potato shreds visible in a spooned-out section
Melissa Hart

Hashbrown Casserole

Thaw the hashbrowns and squeeze out excess moisture before folding them into the cheddar sauce, or you'll risk a cold, watery middle under an already-browned topping. Sour cream gives the filling a little tang, and a thin cornflake crust supplies crunch without burying the recognizable potato shreds in every spoonful.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 bag frozen shredded hashbrown potatoes 30 oz, thawed and squeezed dry
  • 4 tbsp unsalted butter divided
  • 1 small yellow onion finely diced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 3/4 cup low-sodium chicken broth
  • 1 cup sour cream
  • 8 oz sharp cheddar cheese grated
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 1 1/2 cups plain cornflakes lightly crushed
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat the oven to 350°F and grease a 9-by-13-inch baking dish with the teaspoon butter. Spread the thawed potatoes on a clean towel and squeeze out excess water.
  2. Melt 2 tablespoons butter in a saucepan and cook onion over medium heat for 5 minutes. Stir in flour for 1 minute, then gradually add milk and broth and simmer for 3 minutes until thickened.
  3. Remove from the heat and stir in sour cream, cheddar, salt and pepper. Fold the sauce into the potatoes and spread in the baking dish.
  4. Melt the remaining 2 tablespoons butter and toss with crushed cornflakes. Scatter evenly over the potatoes.
  5. Bake for 40 to 45 minutes until bubbling in the center and golden on top. Rest for 10 minutes before serving.