Description
Rich and creamy hash brown casserole topped with golden cornflakes – the ultimate comfort food side dish that feeds a crowd.
Ingredients
For the Potato Base:
- 2 pounds frozen hash brown potatoes, thawed
- 6 tablespoons unsalted butter, divided
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1 1/2 cups sour cream
- 2 1/2 cups sharp cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
For the Cream Sauce:
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 1/4 cups whole milk
- Salt and pepper to taste
For the Topping:
- 2 cups cornflakes, lightly crushed
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F and butter a 9×13-inch baking dish.
- Mix cheeses together in a bowl and set aside.
- Toss thawed hash browns with 2 tablespoons melted butter, salt, and pepper in a large bowl.
- Stir in sour cream and 2 cups of the cheese mixture.
- Melt 4 tablespoons butter in a large skillet over medium heat. Cook onion until translucent, 5-6 minutes.
- Add garlic and cook 1 minute more.
- Sprinkle in flour and cook 2 minutes, stirring constantly.
- Gradually whisk in chicken broth, then milk. Simmer 3-4 minutes until thickened.
- Pour cream sauce over potato mixture and fold to combine.
- Transfer to prepared baking dish and top with remaining cheese.
- Mix crushed cornflakes with remaining melted butter and sprinkle over top.
- Cover with foil and bake 25 minutes. Remove foil and bake 15-20 minutes more until golden and bubbly.
- Let rest 10 minutes before serving.
Notes
- Make sure hash browns are completely thawed and well-drained.
- Can be assembled up to 2 days ahead, just add topping before baking.
- Freezes well for up to 3 months without the topping.
- Prep Time: 25 minutes
- Cook Time: 40 minutes