From Scratch Cheesy Hashbrown Casserole Recipe
This recipe is everything I crave, with its perfectly cheesy and creamy layers balancing a delightful crunch from the hashbrowns. There’s something so comforting about the mix of sharp cheddar and subtle garlic that makes me feel like I’m getting a warm hug with every bite.
I adore how this From Scratch Cheesy Hashbrown Casserole expertly melds together a medley of sumptuous flavors and ingredients. Two cups of whole milk and 1 1/2 cups of sour cream give this dish down-home creaminess and a texture you could only dream of.
And we had to add 2 cups of sharp cheddar, because what kind of hash brown casserole would it be without that?!.drawer-sharp-cheddar
Ingredients
Cheddar cheese contributes a rich flavor and creamy texture and has a good calcium content.
Whole Milk: Delivers necessary creaminess, richness, and fundamental vitamins such as A and D.
Sour Cream: Contains probiotics, adds creamy texture, and yields flavor that’s almost like a cheese.
Hashbrowns: The foundation of the meal, offering carbs and fiber.
Allium cepa: Provides sweet and savory flavor and complexity; is a source of antioxidants.
Garlic: Boosts taste, recognized for its anti-inflammatory effects.
Nutty, salty, and rich with protein, Parmesan brings concentrated flavor to dishes and a pleasing texture.
Paprika Ahumada: Un ingrediente al que le falta humo.
La mayoría de la mantequilla ahumada se hace con aceite de girasol o de oliva.
Y aunque el pimentón ahumado es fácil de encontrar, si quieres hacer esta receta tal como la pensó José Andrés, vas a tener que ir a la tienda y comprarte un pimiento.
Ingredient Quantities
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- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 cups sour cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 4 cups shredded hashbrowns (fresh or thawed if frozen)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh chives or parsley, for garnish
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Instructions
1. Set your oven to 350°F (175°C), and prepare a 9×13 inch baking dish by applying grease to it.
2. In a sizable skillet over medium heat, melt the butter. Add the onion, finely chopped, and sauté until softened, approximately 3-4 minutes.
3. Minced garlic should be added to the skillet and cooked for another 1 minute, until it is fragrant.
4. Incorporate the flour and cook for 1-2 minutes, until the combination turns a golden color and is bubbling.
5. Slowly incorporate the milk, taking care to leave no lumps. Don’t stop stirring, and don’t stop cooking, until the sauce thickens, 5 minutes or so.
6. Turn the heat down to low and mix in the sour cream and shredded cheddar cheese, stirring until the cheese has completely melted and the mixture is smooth. Season with salt, pepper, and smoked paprika.
7. Take the skillet off the heat and incorporate the shredded hashbrowns into the cheese sauce so they are evenly coated.
8. Pour the mixture into the baking dish that has been prepared and spread it evenly.
9. Evenly sprinkle the grated Parmesan cheese over the top.
10. Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 45-50 minutes, or until the top is golden and bubbly. Allow to cool slightly before garnishing with chopped chives or parsley. Serve warm.
Equipment Needed
1. Oven
2. 9×13 inch baking dish
3. Skillet
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Whisk
8. Knife
9. Cutting board
FAQ
- Q: Can I make this casserole ahead of time?You can prepare it up to the point of baking, cover it, and store in the fridge for up to 24 hours before baking.
- Q: Can I use a different type of cheese?Absolutely, feel free to use your favorite cheese, such as mozzarella or Monterey Jack, for a different flavor.
- Q: What can I use as a substitute for sour cream?You can use an equal amount of Greek yogurt or crème fraîche in place of sour cream.
- Q: Can I use frozen hashbrowns?Q: Are you sure it is okay to use frozen egg products without thawing them first?
A: Yes, be certain they are thawed and that any excess moisture has been removed before putting them to use.
- Q: How do I store leftovers?A: Keep uneaten portions in a sealed container in the fridge for a maximum of 3 days.
- Q: Can this be made vegetarian?A: This recipe has been written to be vegetarian; it contains no meat products.
Substitutions and Variations
1 medium onion, finely chopped—instead, use 2 leeks, very well washed and very finely chopped; use only the white and light green parts.
3 cloves garlic, minced—if using powder, use 1 teaspoon garlic powder.
2 cups whole milk – replace with 2 cups almond milk that is unsweetened.
1 1/2 cups sour cream – swap in 1 1/2 cups Greek yogurt
Substitute 2 cups shredded Monterey Jack cheese for 2 cups sharp cheddar cheese, SHREDDED.
Pro Tips
1. Ensure a Smooth Sauce: Gradually add the milk to the flour mixture while stirring constantly. This helps prevent lumps and creates a smooth, creamy sauce.
2. Cheese Melting Tips: Lower the heat before adding the cheddar cheese to avoid curdling. Stir until fully melted and smooth for the best texture.
3. Hashbrowns Preparation: If using frozen hashbrowns, make sure they are fully thawed and patted dry to prevent excess moisture, which can result in a soggy dish.
4. Flavor Enhancement: For added depth, try browning the butter slightly before cooking the onions. This will add a nutty flavor to the dish.
5. Crispy Topping: For extra crunch, consider adding breadcrumbs mixed with a little melted butter to the Parmesan topping before baking. This will create a delightful crispy top layer.
From Scratch Cheesy Hashbrown Casserole Recipe
My favorite From Scratch Cheesy Hashbrown Casserole Recipe
Equipment Needed:
1. Oven
2. 9×13 inch baking dish
3. Skillet
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Whisk
8. Knife
9. Cutting board
Ingredients:
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- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 cups sour cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 4 cups shredded hashbrowns (fresh or thawed if frozen)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh chives or parsley, for garnish
“`
Instructions:
1. Set your oven to 350°F (175°C), and prepare a 9×13 inch baking dish by applying grease to it.
2. In a sizable skillet over medium heat, melt the butter. Add the onion, finely chopped, and sauté until softened, approximately 3-4 minutes.
3. Minced garlic should be added to the skillet and cooked for another 1 minute, until it is fragrant.
4. Incorporate the flour and cook for 1-2 minutes, until the combination turns a golden color and is bubbling.
5. Slowly incorporate the milk, taking care to leave no lumps. Don’t stop stirring, and don’t stop cooking, until the sauce thickens, 5 minutes or so.
6. Turn the heat down to low and mix in the sour cream and shredded cheddar cheese, stirring until the cheese has completely melted and the mixture is smooth. Season with salt, pepper, and smoked paprika.
7. Take the skillet off the heat and incorporate the shredded hashbrowns into the cheese sauce so they are evenly coated.
8. Pour the mixture into the baking dish that has been prepared and spread it evenly.
9. Evenly sprinkle the grated Parmesan cheese over the top.
10. Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 45-50 minutes, or until the top is golden and bubbly. Allow to cool slightly before garnishing with chopped chives or parsley. Serve warm.