Ingredients
Potatoes
- 1 (28–32 ounce) bag frozen shredded hash brown potatoes
Sauce
- 8 tablespoons unsalted butter (divided)
- 1 cup finely diced yellow onion (1 small)
- 2 teaspoons minced garlic
- 1/4 cup flour
- 1-1/2 cups whole milk
- 1-1/2 cups chicken broth
- 6 ounces freshly shredded sharp Cheddar cheese (2 cups)
- 1 cup sour cream
- Salt and pepper (start with 1-1/4 teaspoons salt and 1/2 teaspoon pepper, adjust to taste)
Topping
- 2 cups kettle-cooked potato chips, crushed into coarse crumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray. Microwave the frozen hash browns in their bag for 30 seconds to thaw slightly, then drain in a strainer to remove excess moisture.
- Cream Sauce: In a large pot over medium-high heat, melt 6 tablespoons of the butter. Add the diced onions, minced garlic, salt, and pepper. Cook, stirring occasionally, until the onions become soft and translucent, about 3 to 5 minutes. Sprinkle the flour over the mixture and stir constantly for 1 minute to cook the flour without browning it.
- Make Sauce: Gradually whisk in the whole milk followed by the chicken broth to form a smooth sauce. Bring the mixture to a boil while stirring frequently. Keep boiling and stirring for 3 minutes, then reduce heat to simmer and cook until the sauce thickens, about 3 more minutes. Remove the pot from heat and let it cool slightly.
- Add Cheese and Sour Cream: Stir in the shredded Cheddar cheese, adding it in 1/4 cup increments until all cheese is melted into the sauce. Then mix in the sour cream until the sauce is smooth and creamy.
- Combine with Hash Browns: Stir the thawed hash browns into the creamy sauce until evenly coated. Pour this mixture into the prepared baking pan and cover with foil.
- Bake Covered: Bake in the preheated oven for 20 minutes, allowing the flavors to meld and potatoes to cook through.
- Prepare Topping: While the potatoes bake, crush the kettle-cooked potato chips into coarse crumbs. In a bowl, combine the crushed chips with the grated Parmesan cheese. Melt the remaining 2 tablespoons of butter and drizzle over the topping mixture, stirring to coat evenly.
- Bake Uncovered: After the initial baking, remove the foil from the casserole. Sprinkle the prepared potato chip and Parmesan topping evenly over the top. Return the dish to the oven and bake uncovered for an additional 15 to 20 minutes until the topping is golden brown and the casserole is bubbling around the edges.
- Optional Broil: For extra crispiness, broil the casserole for 1 minute after baking. Be sure to watch it closely to prevent burning.
- Rest and Serve: Remove the casserole from the oven and let it stand for 10 minutes before serving to allow it to set and cool slightly.
Notes
- Use sharp Cheddar cheese for a rich, pronounced cheesy flavor.
- Sour cream adds creaminess and tang but can be substituted with Greek yogurt for a lighter option.
- Kettle-cooked potato chips provide a crunchy topping, but regular potato chips may also be used.
- Grated Parmesan adds a salty, umami flavor to complement the topping.
- Ensure the sauce thickens well before adding cheese to prevent a runny casserole.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
