Description
Cracker Barrel’s Hashbrown Casserole, but from scratch. And with no creamed soup!
Ingredients
Units
Scale
- 1 1/2 lbs shredded potatoes
- 1/2 small yellow onion, diced
- 1 C extra sharp cheddar cheese, shredded
- 1 Colby jack cheese, shredded
- 1 C chicken broth
- 3/4 C sour cream
- 1/2 C whole milk
- 6 tbsp salted butter, melted
- 3 tbsp flour
- 2 tbsp chopped chives
- 2 tbsp salted butter
- 1 tsp garlic powder
- 1/2 tsp seasoned salt
- 1/4 tsp cayenne pepper
Instructions
- Preheat your oven to 350°F. Place a 10″ cast-iron skillet over medium heat. In it, melt the two tablespoons of butter. Add your onions and sauté until they are softened about 5-6 minutes.
- Sprinkle the flour over the onions, and stir. A thick paste will form – if the paste is too thick for you to work with add another teaspoon or so of butter. Keep stirring and let it cook for another couple of minutes. Once the paste has deepened in color just a shade or two, stir the milk and chicken broth. Whisk until no lumps remain – except the onions, of course. Allow to cook, stirring frequently, for 5 minutes.
- Remove the pan from heat and stir in the sour cream, then set it aside. Add your potatoes, cayenne, seasoned salt, and garlic powder to a large mixing bowl and stir together. After they’re well combined, fold in the melted butter and about 2/3 of the cheese. Once that’s done, fold the hashbrown mixture into the soup mixture, then spread it out into an even layer and cover the top with the remaining cheese.
- Bake it on the center rack of your oven for about 45 minutes, or until golden brown on top and bubbling around the edges. Let rest for 15 minutes before serving, so it has time to set properly.
Notes
- The post above the recipe is where all my advice lives!
- Prep Time: 15 minutes
- Cook Time: 1 hour
