Time: 1 hour 10 min.
Complexity: easily
Servings: 8

Anyone who's ever tried hash brown casserole at the American restaurant chain Cracker Barrel falls in love with it and tries to recreate it at home. This recipe is one of the most successful versions of the famous casserole. It captivates with its incredible texture: tender and velvety inside, with the soft shredded potatoes immersed in a creamy cheese sauce, and topped with a crispy potato-cheese crust. How can you resist?! This casserole is perfect for breakfast or as a side dish. Let it cool slightly, so the cheese sauce can set slightly, making it easier to slice.

Ingredients:

• 5 tablespoons unsalted butter
• 1/4 tsp garlic powder
• 1 small onion, finely diced
• 1/4 cup premium flour
• 0.5 cups low-fat cream (10%)
• 0.5 cups lightly salted chicken broth
• 1 cup sour cream
• 2 cups grated soft cheddar
• 1 package (850 g) frozen grated french fries, thawed

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, garlic powder, onions, premium flour, cream, bouillon, sour cream, cheddar cheese, potato

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Preparation:

Step 1
• Preheat oven to 175°C. Grease a 22x32 cm baking pan with 1 tbsp. butter.
Step 2
• In a large saucepan over medium heat, melt the remaining 4 tablespoons butter. Add the garlic powder, onion, 1/2 teaspoon salt, and a few grinds of black pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, stirring, until sizzling and light golden, about 2 minutes. Whisk in the cream of the chicken broth, bring to a simmer, and cook until the sauce thickens, about 1 minute. Remove from heat and stir in the sour cream and 1 1/2 cups of Cheddar. Add the shredded potatoes and toss until coated. Season with salt and pepper to taste.
Step 3
• Transfer the potato mixture to the prepared baking dish and sprinkle the remaining 1/2 cup cheddar on top. Bake until the casserole is golden brown and bubbly around the edges, about 45 minutes. Raise the oven temperature to 450°F (245°C) and continue baking until the top is crisp and golden brown, about 5 minutes.

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