Ingredients:

  • 30 oz bag Shredded Hash Browns, frozen, thawed, and well-drained
  • 1/4 cup Unsalted Butter (divided)
  • 1/2 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 1 cup Chicken or Vegetable Stock (low sodium)
  • 4 oz Full-Fat Cream Cheese, softened and cubed
  • 1 cup Full-Fat Sour Cream
  • 2 cups Sharp Cheddar Cheese, freshly grated (divided)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 cup Unsalted Butter, melted (for topping)
  • 2 cups Cornflakes, lightly crushed

Instructions:

  1. Prepare the Potatoes: Ensure the frozen hash browns are fully thawed. Press the potatoes between several layers of kitchen towel or a clean tea cloth to remove excess moisture. Set aside.
  2. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease the 9x13 inch baking dish generously with butter.
  3. Sauté Aromatics: Melt the first portion of butter (1/4 cup) in a medium saucepan over medium heat. Add the diced onion and sauté gently until translucent and softened, about 5–7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Form the Roux: Sprinkle the flour over the onion and garlic mixture and whisk constantly for 1 minute until a thick paste (a roux) forms. This cooks out the raw flour taste.
  5. Build the Sauce: Slowly whisk in the chicken or vegetable stock until smooth. Bring the mixture to a gentle simmer, stirring continuously until thickened slightly (about 2–3 minutes).
  6. Melt and Soften: Remove the saucepan from the heat. Add the softened cream cheese cubes and whisk until completely melted and smooth.
  7. Temper the Sour Cream: Gently fold in the sour cream and 1.5 cups of the grated cheddar cheese. Stir until the mixture is uniform and creamy. Season generously with salt and pepper.
  8. Combine Ingredients: In a large mixing bowl, gently fold the drained hash browns into the prepared cream sauce until everything is evenly coated.
  9. Transfer to Dish: Pour the potato mixture into the prepared baking dish and spread into an even layer.
  10. Initial Bake (Covered): Cover the dish tightly with aluminium foil and bake for 30 minutes at 350°F (175°C). This ensures the potatoes cook evenly.
  11. Prepare Topping: While the casserole bakes, prepare the topping. In a small bowl, combine the remaining melted butter, the crushed cornflakes, and the remaining 1/2 cup of grated cheddar cheese.
  12. Final Bake (Uncovered): Remove the foil. Sprinkle the topping mixture evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 25–30 minutes, or until the topping is deeply golden brown and crispy, and the sauce is bubbling.
  13. Rest: Allow the casserole to rest for 10–15 minutes before serving. This allows the dish to set slightly, making it easier to serve cleanly.