Cheesy Hash Brown Casserole

A homemade cheddar and sour-cream sauce coats tender shredded potatoes beneath a buttery, crisp topping for a dependable vegetarian potluck side.

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

9-by-13-inch baking dish · Medium saucepan · Whisk · Large mixing bowl · Broad spatula · Clean kitchen towel

Keep the shreds intact

Blot rather than wring the thawed potatoes, then fold only until coated; vigorous mixing can make the center dense.

For a potluck

Bake until bubbling, then rest before covering for transport; uncover the dish near serving so trapped steam does not soften the crisp top.

01. Heat the oven to 350 F and butter a 9-by-13-inch dish so the cheesy edges release easily.

02. Blot the thawed potatoes on a towel, lifting the shreds so they lose surface moisture without packing together.

03. Whisk the flour into melted sauce butter and cook until the paste bubbles evenly without browning.

04. Add milk gradually while whisking, then cook until a finger drawn across a coated spoon leaves a clear line.

05. Off heat, stir sour cream, cheddar, salt, mustard, garlic, and pepper into the sauce until glossy.

06. Pour sauce over potatoes and fold with a broad spatula just until the shreds are coated and separate.

07. Spread the mixture in the dish and add buttered crushed cornflakes. For the alternate topping, replace them with 1 cup plain dry breadcrumbs.

08. Bake at 350 F for about 45 minutes, until the edges bubble and the top is deeply golden; tent loosely with foil if it browns too soon.

09. Rest 10 minutes to settle the sauce, scatter chives over the top, and serve warm.