Cheesy Hashbrown Casserole 🥔
Shredded potatoes baked in a rich sour cream and cheddar sauce until the top turns irresistibly golden and crisp.
Ingredients (serves 6)
- 2.5 lbs potatoes
- 2 cups shredded cheddar cheese
- 1.5 cups sour cream
- 1 onion
- 4 tbsp butter
- 1/2 cup milk
- 1 tsp garlic powder
- 1/2 cup panko
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Try AnychefInstructions
- 1
Heat oven to 375°F. Peel and coarsely shred the potatoes, then squeeze them very dry in a clean kitchen towel.
- 2
Dice the onion. Melt 3 tablespoons of butter in a small skillet and cook the onion until soft, about 4 minutes.
- 3
In a large bowl, stir together the potatoes, onion, sour cream, milk, garlic powder, 1.5 cups of the cheddar, 1 teaspoon salt, and plenty of black pepper.
- 4
Spread into a greased 9x13 dish. Top with the remaining cheddar, then the panko tossed with the last tablespoon of melted butter.
- 5
Bake at 375°F until the potatoes are tender and the top is deep golden, 50 to 55 minutes. Rest 10 minutes before serving.
