INGREDIENTS
- 30 oz hash brown potatoes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 large garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk (or skim milk, if preferred)
- 1 cup chicken broth
- 1 cup sour cream
- 8 oz sharp cheddar cheese, shredded
- 1/4 cup fresh parsley, minced (or dried parsley)
- Salt, to taste
- Freshly cracked black pepper, to taste
- Topping: 1 cup sharp cheddar cheese
INSTRUCTIONS
- Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking dish and set aside.
- In a medium saucepan over medium heat, heat the olive oil. Add the chopped onion and cook until soft and translucent.
- Add the minced garlic and stir until fragrant. Sprinkle in the flour and mix well to form a roux.
- Gradually pour in the chicken broth while stirring continuously, then slowly add the milk. Stir until smooth.
- Bring the mixture to a gentle boil and allow it to thicken. Add the sour cream, salt, and black pepper. Stir until the cheese sauce is smooth and creamy. Taste and adjust seasoning if needed.
- Stir in the parsley.
- In a large bowl, combine the hash brown potatoes with the cheese sauce. Mix well until evenly coated.
- Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining cheddar cheese on top.
- Bake for 35–40 minutes, or until bubbly and golden on top.
✨ Try it now — it’s totally worth it!
Enjoy this comforting dish and feel free to share it with your family and friends.
THANK YOU & ENJOY! 🧀🥔