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Shredded Potato Casserole

Shredded Potato Casserole Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1/4 cup unsalted butter, plus 1 tablespoon for dotting
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 cup full-fat sour cream
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 (30-oz) bag frozen shredded hash browns, thawed
  • 2 tablespoons chopped fresh chives (optional)

Method
 

  1. Preheat oven to 350°F. Melt 1/4 cup butter in a saucepan over medium heat, whisk in flour, and cook 1 minute. Slowly whisk in milk, bring to a simmer, and cook 2-3 minutes until thickened. Off heat, stir in salt, garlic powder, onion powder, pepper, and 1 cup of the cheddar until melted, then fold in sour cream.
  2. Place thawed hash browns in a large bowl, pour the sauce over, and fold until evenly coated.
  3. Butter a 9x13-inch dish, spread the potato mixture evenly, top with remaining 1 cup cheddar, and dot with the 1 tablespoon cold butter.
  4. Bake 50-55 minutes until deeply golden and bubbly at the edges.
  5. Rest 10 minutes, scatter chives on top, and serve hot.

Notes

Make sure the hash browns are fully thawed and drained so the casserole doesn't steam. If you like things extra tangy, use a full-fat Greek yogurt in place of the sour cream. Letting the dish rest after baking is the difference between a clean scoop and a loose spoonful.