From Scratch Cheesy Sharp Cheddar and Hashbrown Casserole
Rachel Riesgraf
My favorite way to eat hashbrowns! From Scratch Cheesy Sharp Cheddar and Hashbrown Casserole is all made in one skillet and only takes 15 minutes to prepare! It's cheesy, creamy, and so delicious!! The homemade sauce sets this hashbrown casserole apart! No canned soup in this recipe! Hashbrown casserole is so versatile, it can be served as a side dish for brunch or dinner.
1teaspoonBetter Than Bouillon Chicken Base (or one chicken bouillon cube)
1teaspoonsalt
½teaspooneach black pepper, onion powder and garlic powder
¼teaspoonnutmeg
1cupsour cream
30-32ounce baghashbrown potatoes
2cupssharp cheddar cheese, shredded
Chives for garnishing (optional)
Instructions
In a large oven-safe skillet or a saucepan, melt the butter over medium heat and add the onions. Cook for about 5 minutes until translucent.
Whisk the flour into the butter and onions; look cook for one minute. While whisking, pour in the chicken broth then the milk. Let simmer until thickened, about 1-2 minutes. Whisk in the better than boullion, salt, black pepper, onion powder, garlic powder, and nutmeg. Remove from heat and whisk in the sour cream.
Preheat oven to 375 degrees F.
If using an oven-safe skillet, mix the hashbrowns and 1 ½ cups of cheddar cheese into the sauce. If your pot or pan isn't oven-safe, transfer the sauce to an oven-safe baking dish before mixing in hashbrowns and cheese. Sprinkle the top with remaining ½ cup of cheddar cheese.
Cover and bake for 20 minutes, then uncover and bake for another 30-35 minutes, or until the potatoes are tender and the cheese is melty and slightly browned. If desired, garnish with chopped chives.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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