Cheesy Hashbrown Casserole

Ingredients

Equipment Needed

• •9x13 inch baking dish
• •Large mixing bowl
• •Small skillet
• •Clean kitchen towels for squeezing potatoes

Instructions

1. 1

   Prepare your pan and oven

   Position a rack in the center of your oven and heat to 350°F. Butter a 9x13 inch baking dish generously. The butter matters here. It prevents sticking and adds another layer of richness to the edges, where the casserole becomes golden and slightly caramelized.

   A metal pan produces crispier edges than glass. If using glass, increase baking time by 10 minutes.
2. 2

   Squeeze the potatoes dry

   Spread the thawed hashbrowns on a clean kitchen towel or several layers of paper towels. Roll them up and squeeze firmly over the sink. You want to extract as much moisture as possible. Wet potatoes produce a watery casserole. Dry potatoes absorb the cheese sauce properly and develop better texture. This step takes two minutes and makes all the difference.

3. 3

   Soften the aromatics

   Melt 2 tablespoons of the butter in a small skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4 minutes. Add the garlic and cook 30 seconds more, until fragrant. The kitchen should smell inviting. Remove from heat and set aside.

4. 4

   Build the cheese sauce

   In your largest mixing bowl, combine the cream of chicken soup, sour cream, 2 cups of the shredded cheddar, and 4 tablespoons of the remaining melted butter. Add the cooked onion and garlic. Season with salt, black pepper, and cayenne. Stir until everything is thoroughly combined. The mixture should look pale gold and smell rich.

   Room temperature sour cream blends more smoothly. Pull it from the refrigerator when you start cooking.
5. 5

   Combine potatoes and sauce

   Add the squeezed-dry hashbrowns to the cheese sauce. Fold everything together with a large spatula or wooden spoon until every shred of potato is coated. This takes a minute of patient mixing. Don't rush it. Transfer the mixture to your prepared baking dish and spread it into an even layer. Scatter the remaining cup of cheddar over the top.

6. 6

   Create the cornflake topping

   Place the cornflakes in a bowl and crush them lightly with your hands. You want irregular pieces, not dust. Pour the remaining 2 tablespoons of melted butter over the cornflakes and toss until every flake glistens. Distribute the buttered cornflakes evenly over the casserole, pressing gently so they adhere to the cheese.

7. 7

   Bake until golden

   Slide the casserole into the oven and bake uncovered for 50 to 60 minutes. The topping should turn deep golden brown. The edges will bubble actively, and the cheese visible around the perimeter will be bronzed and slightly crispy. If the cornflakes brown too quickly, tent loosely with foil for the final 15 minutes.

8. 8

   Rest and serve

   Remove the casserole from the oven and let it rest for 10 minutes. This is not optional. The filling needs time to set slightly, or your first scoop will run across the serving platter. Scatter the fresh chives over the top for color and a mild onion bite. Serve generous portions. This is not the moment for restraint.

Chef Tips

• •Frozen hashbrowns work beautifully here, but if you prefer fresh, grate 2 pounds of russet potatoes on the large holes of a box grater and squeeze them dry in a towel. The texture will be slightly denser.
• •Cream of mushroom soup substitutes perfectly for cream of chicken. For a from-scratch approach, make a simple roux-based cheese sauce with 3 tablespoons butter, 3 tablespoons flour, and 2 cups whole milk, then stir in the cheese until melted.
• •This casserole travels well. Cover with foil, wrap in towels, and it holds serving temperature for 45 minutes. Perfect for potlucks and church suppers.
• •Leftovers reheat beautifully. Cover with foil and warm at 325°F for 20 minutes, then uncover for the final 5 minutes to re-crisp the topping.

Advance Preparation

• •Assemble the casserole completely, cover tightly with plastic wrap, and refrigerate up to 24 hours before baking. Add 10-15 minutes to the baking time when starting from cold.
• •The cornflake topping can be prepared separately and stored in an airtight container at room temperature for up to 2 days. Add it just before baking for maximum crunch.
• •Baked casserole keeps refrigerated for 4 days. Reheat individual portions in the microwave or the whole dish in a 325°F oven until heated through.

Frequently Asked Questions

Nutrition Information

1 serving (about 330g)