HASHBROWN CASSEROLE

Ingredients

• 30 oz frozen shredded hash brown potatoes, defrosted
• 2 tbsp olive oil, the purer, the better
• 1 succulent yellow onion, finely diced
• 3 large garlic cloves, hand-minced to perfection
• 1/4 cup unbleached all-purpose flour
• 2 cups whole milk (you can opt for a leaner version with reduced fat)
• 1 cup of your preferred chicken stock
• 1 cup creamy sour cream
• 8 oz of aged sharp cheddar cheese, shredded
• 1 1/2 tbsp fresh parsley, finely minced (dried variety also acceptable)
• A pinch of salt
• Freshly cracked black pepper to your taste
• 1 cup extra sharp cheddar cheese, shredded for topping

A Step-by-Step Guide to the Perfect Hashbrown Casserole

Initiate your culinary journey by preheating your oven to 350°F and gently greasing a 9×13 casserole baking dish with a bit of oil or butter.

Warm up a medium-sized pot on medium heat on your stovetop. Introduce the olive oil to the pot and let it shimmer.

Add the diced onions to the pot and sauté until they achieve a caramel-like shade.

Incorporate the garlic into the onions, ensuring a good stir. Allow the combo to release its tantalizing aroma.

Dust the onions with flour, stirring vigorously. After a few seconds, slowly pour in your chicken stock, continually stirring to prevent lump formation. Follow up with the milk, maintaining your stirring rhythm.

Allow the mixture to heat until it starts thickening. Now, you can introduce the sour cream, cheese, salt, and pepper. Let it simmer until it achieves a rich, creamy consistency. Do a taste check to ensure the seasoning is to your liking.

Add a hint of green with your minced parsley.

In a large mixing bowl, combine your hash browns and luxurious cheese sauce. Transfer this heavenly mix to your pre-greased casserole dish, ensuring an even spread.

Finalize with a generous layer of sharp cheddar cheese on top and bake for 35-40 minutes, until your casserole is beautifully browned and bubbling at the edges. Voila! Your hashbrown casserole is ready to steal the show.