Cheesy Hashbrown Casserole From Scratch
Servings: 8
Calories: 428kcal
Ditch the canned soup for this creamy, Cheesy Hashbrown Casserole From Scratch. Featuring a velvety homemade sauce and a signature buttery crunch, it’s the ultimate comfort food side for Easter brunch, holiday dinners, or your next family BBQ.
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Equipment
- Box grater or food processor with shredding attachment
- 9"x13" baking dish
Ingredients
- 2½ lbs russet potatoes
- 4 tablespoon unsalted butter
- ½ cup onions chopped (optional)
- ¼ cup all-purpose flour
- 1 cup whole milk
- 1 cup chicken stock or broth
- 1 cup sour cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoon Kosher salt
- 1 teaspoon black pepper
- 2 cups cheddar cheese freshly grated
- cooking spray
For the Topping
- 1½ cups cornflakes
- 2 tablespoon unsalted butter melted
Instructions
- Place the whole (unpeeled) potatoes in a large pot of salted water (about 1 tablespoon salt). Bring to a boil and simmer the potatoes for 15 - 17 minutes. They should be piercable by a sharp knife, but still very firm. Drain them immediately and place them in an ice bath in a large bowl. Let them chill for an hour, or even better, place them in the fridge until completely chilled (several hours to overnight).2½ lbs russet potatoes
- Preheat oven to 350°F (175°F).
- Peel the potatoes and grate them using the large holes of a box grater, or in your food processor with the medium shredding attachment. Squeeze any excess water from the potatoes with a kitchen towel. Set aside.
- In a medium saucepan, melt the butter (4 tbsp) over medium heat. Add the onions (if using) and sauté until softened, about 4 minutes. Whisk in the flour and cook for 1 minute, stirring often.4 tablespoon unsalted butter, ½ cup onions, ¼ cup all-purpose flour
- Slowly whisk in the milk and stock. Keep whisking and stirring to remove any lumps until it is a thick, smooth gravy. Remove from the heat and stir in the sour cream, onion powder, garlic powder, salt, and pepper. Let cool slightly.1 cup whole milk, 1 cup chicken stock, 1 cup sour cream, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoon Kosher salt, 1 teaspoon black pepper
- In a large bowl, combine the grated potatoes, sauce, and shredded cheese. Toss gently until combined.2 cups cheddar cheese
- Spray a 9x13" baking dish with cooking spray. Spread the filling evenly into the dish.cooking spray
- In a small bowl, add the crushed cornflakes with the melted butter (2 tbsp). Toss to combine. Top the casserole with buttered cornflakes.1½ cups cornflakes, 2 tablespoon unsalted butter
- Bake the casserole (uncovered) for 40 to 45 minutes, until golden and bubbly. Let the casserole rest for about 10 minutes before serving.
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Potato Prep: If using fresh russets, rinse the grated potatoes in cold water and wring them out in a clean kitchen towel until very dry. If using frozen hashbrowns, ensure they are fully thawed and patted dry to prevent a watery casserole.
- Grate Your Own Cheese: For the smoothest melt, grate your cheddar fresh from the block. Pre-shredded cheese is coated in potato starch, which can make the homemade sauce feel slightly grainy.
- Make-Ahead Tip: You can assemble the casserole up to 24 hours in advance. Store it covered in the refrigerator, but wait to add the corn flake topping until just before you pop it in the oven to ensure maximum crunch.
- Topping Variations: If you don't have corn flakes, crushed Ritz crackers, or Panko breadcrumbs mixed with the melted butter are excellent substitutes.
- Vegetarian Option: To make this dish vegetarian-friendly, simply swap the chicken broth for an equal amount of vegetable stock.
Nutrition
Calories: 428kcal | Carbohydrates: 39g | Protein: 13g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 877mg | Potassium: 767mg | Fiber: 2g | Sugar: 5g | Vitamin A: 872IU | Vitamin C: 10mg | Calcium: 294mg | Iron: 3mg