Cheesy Potato Bake (Print Version)
# Ingredients:
01 -
Thawed frozen diced hash browns (32 ounces).
02 -
Melted unsalted butter (1/4 cup/57g for hash browns).
03 -
Shredded sharp cheddar cheese (2 cups/226g).
04 -
Sour cream (1 1/2 cups/345g).
05 -
Unsalted butter (1/4 cup/57g for mixture).
06 -
Chopped yellow onion (1 small).
07 -
Finely chopped garlic (2 teaspoons).
08 -
All-purpose flour (1/4 cup/31g).
09 -
Kosher salt (1 teaspoon).
10 -
Ground black pepper (1/2 teaspoon).
11 -
Cayenne pepper (1/2 teaspoon).
12 -
Dry mustard powder (1/2 teaspoon).
13 -
Room temperature chicken broth (1/2 cup/120g).
14 -
Room temperature whole milk (1/2 cup/122.5g).
15 -
Thinly sliced yellow onions (2 large/4 cups).
16 -
Vegetable oil for frying (4 cups).
17 -
Kosher salt for onions (1/2 teaspoon).
# Instructions:
01 -
Heat your oven to 350°F. In a big bowl, stir together thawed potatoes, melted butter, shredded cheese, and sour cream.
02 -
Melt butter and cook onions and garlic until soft. Sprinkle in flour and add seasonings. Gradually pour in milk and broth, stirring constantly until sauce gets thick.
03 -
Stir the warm sauce into your potato mix. Transfer everything to a buttered 9x13-inch dish.
04 -
Pop in the oven for 45-50 minutes until it bubbles around the edges.
05 -
Warm oil to 350°F. Cook onion slices in small batches until they turn golden brown, roughly 2-5 minutes. Let them drain and sprinkle with salt.
06 -
Scatter crispy onions over the hot casserole before serving.
# Notes:
01 -
You can make it in advance but wait to add the crispy onions until you're ready to serve.
02 -
Always check that your oil stays at 350°F when frying each onion batch.