Prep Time: 10 minutes
Cook Time: 49 minutes
Total Time: 59 minutes
Servings: 8
Ingredients
-
30
oz
frozen shredded hash brown potatoes
thawed
-
2
tbsp
olive oil
-
1
yellow onion
diced
-
3
large garlic cloves
minced
-
1/4
cup
all purpose flour
-
2
cups
whole milk
(can use reduced fat if needed)
-
1
cup
chicken stock
-
1
cup
sour cream
-
8
oz
shredded sharp cheddar cheese
-
1 1/2
tbsp
minced parsley
(can use dried parsley if needed)
-
salt
-
fresh cracked black pepper
-
1
cup
shredded sharp cheddar cheese
topping
Instructions
-
Preheat oven to 350 and grease a 9×13 casserole baking dish.
-
Preheat medium pot over medium heat on stove-top.
-
Add oil, heat it through and add onions. Saute onions until they start to brown.
-
Smash and mince garlic and add it to the onions. Stir and saute until fragrant.
-
Sprinkle flour
over the onions and stir well. Stir for a few seconds and start slowly
pouring in chicken stock, while stirring. Pour in milk after that while
stirring as well.
-
Let the mixture heat through and start to thicken.
-
Stir in sour
cream, cheese, salt, and pepper. Let the mixture cook and thicken as the
cheese melts. Taste to make sure you have enough seasoning.
-
Stir in parsley.
-
Mix hash browns
and cheese sauce in a large bowl and spread the mixture in the prepared
casserole dish. Make sure it’s all spread evenly throughout.
-
Spread some more cheese on top and bake for 35-40 minutes, until casserole browned and bubbles around the edges.