Easy Baked Potato Casserole Recipes With Hash Browns

Cheesy Potato Casserole

Comments

Credit: Kelli Foster

There are hundreds of ways to turn a heap of humble potatoes into a casserole — maybe more. I've lost count of just how many iterations I've tried, but what I can tell you is that this easy, cheesy potato casserole is the one I always come back to. I simply cannot get enough.

The creamy, cheesy sauce (which there is just enough of) kind of gives this dish scalloped potato vibes, and starting with a bag of frozen shredded potatoes keeps it super easy. You'll make a quick sauce, reminiscent of a creamy soup but way better, on the stovetop, toss everything together in your trusty 9×13-inch baking dish, then slide it into the oven. Pull it out and serve it with whatever you're making for dinner, then save the leftovers to go with some eggs for breakfast.

How to Make Potato Casserole

1. Make the sauce. Start by making a roux then whisk in milk, followed by grated cheddar cheese and sour cream.
2. Mix with shredded hash browns. Stir together with the frozen shredded hash browns.
3. Bake. Bake in a 9×13-inch baking dish until bubbling in the center.
4. Broil. Just a minute or so under the broiler will give the casserole a lightly browned top, with lightly crisped edges.

Best Cheese with Potato Casserole

You can't go wrong with a block of sharp cheddar for potato casserole. It melts like a dream, plus it packs in plenty of flavor. Just be sure to start with a block of cheddar rather than a bag of the pre-shredded stuff.

Can I Make Potato Casserole Ahead of Time?

Yes! If you want to get a head-start, you can prep and assemble the casserole in the baking dish up to a day ahead of time. Once it's completely cool, cover and store in the refrigerator until you're ready to bake. Then let the casserole sit at room temperature while the oven heats up.

This easy, cheesy potato casserole can be assembled a day in advance.

• shellfish-free
• fish-free
• alcohol-free
• peanut-free
• pork-free
• pescatarian
• tree-nut-free
• soy-free
• egg-free
• red-meat-free

Per serving, based on

8

servings. (% daily value)

• Calories 538
• Fat 35.1 g (53.9%)
• Saturated 14.8 g (74.2%)
• Carbs 44.4 g (14.8%)
• Fiber 3.8 g (15.2%)
• Sugars 4.3 g
• Protein 12.0 g (24.0%)
• Sodium 575.4 mg (24.0%)

Ingredients

• 30 ounces

  frozen shredded hash browns (do not thaw)

• 1

  medium yellow onion

• 3 cloves

  garlic

• 8 ounces

  sharp cheddar cheese

• 4 tablespoons

  unsalted butter

• 1/4 cup

  all-purpose flour

• 1 cup

  low-sodium chicken or vegetable broth

• 3/4 cup

  whole milk

• 8 ounces

  sour cream

• 1 1/2 teaspoons

  kosher salt

• 1/4 teaspoon

  freshly ground black pepper

• Chopped fresh parsley leaves, for garnish (optional)

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 400°F.

2. Let 30 ounces frozen shredded hash browns sit at room temperature while you prepare the sauce. The potatoes will not be completely thawed; that is OK. Dice 1 medium yellow onion and mince 3 garlic cloves. Grate 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups).

3. Melt 4 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.

4. Add 1/4 cup all-purpose flour and stir to coat the onion until the flour is completely absorbed and no dry pockets of flour remain. Cook until golden-brown, 1 to 2 minutes.

5. While whisking constantly, slowly pour in 1 cup low-sodium chicken broth and 3/4 cup whole milk. Bring to a simmer over medium heat, whisking often, 1 to 2 minutes. Continue to cook, whisking often, until thickened enough to coat the back of a spoon, 1 to 3 minutes. Remove the pot from the heat.

6. Add the cheese, 8 ounces sour cream, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper, and stir until well-combined and the cheese is mostly melted. Add the hash browns and stir to coat with the sauce. Transfer to a 9x13-inch baking dish and spread in an even layer.

7. Bake until the casserole is bubbling in the center, 40 to 45 minutes. Turn the oven to broil and broil until the top is lightly browned in spots, 1 to 2 minutes. Garnish with chopped fresh parsley leaves if using.

Recipe Notes

Make ahead: The casserole can be prepped and assembled 1 day in advance. Cool completely, then cover and store in the refrigerator until ready to bake. Remove from the refrigerator and let sit at room temperature while the oven heats. Follow baking directions as instructed.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Kelli Foster

Senior Contributing Food Editor

Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls , The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New Jersey.

Follow Kelli

jimenezagar1940.blogspot.com

Source: https://www.thekitchn.com/potato-casserole-recipe-23263195

Share this post