Frozen shredded potatoes folded together with sour cream, Monterey jack cheese, cheddar, and onions before being baked under a crispy crust of crushed corn flakes. This is a great casserole for a easy side dish that everyone will love.
6 tablespoons (85g) Unsalted Butter
1-1/2 cups (300g) Onions, finely chopped
1/3 cup (40 grams) All Purpose Flour
4 cups (1 L) Chicken Stock
½ cup (125 ml) Heavy Cream
1 tablespoon (14g) Salt
2 teaspoons (10g) Freshly Ground Black Pepper
1 cup (235g) Shredded Monterey Jack Cheese
1 cup (245g) Sour Cream
30 ounces (1 bag) Frozen Shredded Hash Brown Potatoes
½ cup (120g) Aged Cheddar Cheese
1-1/2 cups (45g) Corn Flakes
½ cup (45g) Parmesan Cheese
3 tablespoons (9g) Chives, chopped
Prep Time: 15min | Cook Time: 45min
Preheat the oven to 375 F (190 C).
Adjust the oven rack to the center of the oven.
In a medium saucepan over medium-high heat, begin by melting the butter. Once the butter is melted, add the onions, and cook them for 3-5 minutes, do not allow the onions to brown, they should become translucent as they cook in the butter. Add the flour and cook while constantly stirring. Cook the flour in the butter and onion mixture for about a minute to remove the raw flour taste and develop the flavor of the roux.
Add half of the chicken stock and stir until smooth, then add the remaining chicken stock and stir again. The sauce should thicken and be a smooth consistency.
Remove from the heat. Stir in the heavy cream, Monterey jack cheese, and sour cream until the mixture is well combined.
In a large bowl, place the hash browns and cover them with the sauce, gently stir the potatoes and the sauce together.
Pour the casserole mix into a nonstick baking dish. This can also be baked in a lightly greased cast-iron skillet, disposable aluminum pan, earthenware enamel cookware, a glass baking dish, etc.
Smooth out the top of the casserole, and sprinkle with the grated aged cheddar cheese, crushed corn flakes, and parmesan cheese.
Place the casserole into the preheated oven and allow the dish to bake for 35 minutes or until the top is golden brown and the cheese is melted. If measuring the internal temperature, an instant-read thermometer should reach 145 F (63 C). Remove the dish from the oven and allow to cool for 8-10 minutes before serving.
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