Target: 6 × 4 inches · landscape

Cheesy Hash Brown Casserole

80 min · 8 servings

Ingredients

□ 2 lb frozen shredded potatoes, fully thawed

□ 1 tbsp unsalted butter, softened, for the baking dish

□ 3 tbsp unsalted butter, for the sauce

□ 3 tbsp all-purpose flour

□ 1 cup whole milk

□ 1 cup sour cream

□ 8 oz sharp cheddar cheese, grated

□ 1 tsp kosher salt

□ 1/2 tsp dry mustard powder

□ 1/4 tsp garlic powder

□ 1/4 tsp black pepper

□

□ 4 tbsp unsalted butter, melted, for the topping

□ 2 tbsp chopped fresh chives

1. Heat oven to 350 F; butter a 9-by-13-inch dish. Blot thawed potatoes gently so shreds stay loose.

2. Cook flour in sauce butter, then whisk in milk gradually and cook until thick enough to coat a spoon.

3. Off heat, stir sour cream, cheddar, and seasonings into sauce. Fold gently through potatoes until coated.

4. Top with buttered crushed cornflakes; for the breadcrumb option, use 1 cup plain dry breadcrumbs instead.

5. Bake at 350 F until bubbling and golden, about 45 minutes. Rest 10 minutes, add chives, and serve warm.

Cook’s note: Fold only until coated to keep the potato shreds distinct and tender.