Ingredients:

  • 32 oz (900 g) Frozen Shredded Hash Browns, completely thawed and well-drained
  • 2 Tbsp (30 g) Unsalted Butter, melted, for topping
  • 1 cup (75 g) Crushed Cornflakes or Panko Breadcrumbs
  • 4 Tbsp (57 g) Unsalted Butter (1/2 stick), for the roux
  • 1/2 medium (80 g) Yellow Onion, finely diced
  • 3 Tbsp (25 g) All-Purpose Flour
  • 1 cup (240 mL) Whole Milk, warmed
  • 1/2 cup (120 mL) Chicken or Vegetable Stock (low sodium)
  • 1 cup (240 g) Full-Fat Sour Cream (or Greek Yogurt), near room temperature
  • 2 cups (225 g) Sharp Cheddar Cheese, freshly grated (divided: 1.5 cups for mix, 0.5 cup for top)
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Kosher Salt, to taste
  • 1/2 tsp Freshly Ground Black Pepper, to taste

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. Place the thawed hash browns in a colander and firmly squeeze out all excess moisture using a clean kitchen towel or cheesecloth. In a small bowl, combine the 2 Tbsp melted butter with the crushed cornflakes or panko topping and set aside.
  2. Melt the 4 Tbsp butter in a medium saucepan over medium heat. Add the diced onion and sauté until softened and translucent (about 5 minutes). Whisk in the 3 Tbsp of flour and cook for 1 minute, stirring constantly, until a thick paste (roux) forms.
  3. Gradually whisk in the warm milk until the sauce is smooth, followed by the stock. Bring the mixture to a gentle simmer, stirring continuously, until the sauce thickens enough to coat the back of a spoon.
  4. Remove the thickened sauce from the heat. Stir in the salt, pepper, garlic powder, and onion powder. Gently fold in the sour cream until smooth. Stir in 1.5 cups of the shredded cheddar cheese until melted.
  5. Transfer the drained hash browns to a large mixing bowl. Pour the entire cream sauce mixture over the potatoes. Use a spatula to gently fold everything together until the potatoes are evenly coated, taking care not to overmix.
  6. Spoon the potato mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the potatoes, followed by the cornflake/panko topping. Bake for 50–55 minutes, or until bubbling throughout and the topping is golden brown. Let the casserole rest for 10 minutes before slicing and serving.