Cheesy Potato Casserole
Ingredients
- 1/4 cup butter
- 1 yellow onion, diced
- 3 cloves garlic
- 1/4 cup all-purpose flour
- 3 cups vegetable or chicken stock
- 2 cups grated cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 30 ounces frozen hash browns
- 3 peppers, sliced serrano peppers, sliced
- 2 tablespoons olive oil
- Course salt Course salt Course salt
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Lightly butter or grease a 9x13-inch baking dish.
- In a medium pot, melt 1/4 cup butter over medium heat. Add diced onions and cook for 3 to 4 minutes until onions turn translucent but not browned. Then add minced garlic and cook for 30 seconds.,Stir in flour and continue to cook for a minute or two until the flour turns a tan color. Slowly whisk in stock and bring sauce to a slight simmer. The sauce will thicken as it heats. Once the sauce is thick like gravy, stir in the cheddar cheese and season with salt and pepper. Remove from heat.
- In a large bowl add the frozen hash browns and pour the sauce over the hash browns. Stir together well to combine and transfer to the prepared baking dish. Smooth the top.
- Place the casserole in the center rack of your oven and bake for 45 minutes at 400°F. Then turn on the broiler and broil for 5 minutes on high to crisp up the top of the casserole. If your casserole dish is not broiler-safe, then turn the oven up to 500°F and bake for 3 more minutes.
- Let the casserole cool slightly but serve while warm.,Leftovers keep in the fridge for 5 days. Reheat in the microwave until warmed through.,Did you love this recipe? Let us know with a rating and review!
- Slice serrano peppers into thin coins. Heat a few tablespoons of olive oil over medium heat in a small skillet. Once it is hot, add serrano coins and cook for 2 to 3 minutes until they start to brown. Remove the coins from the skillet and let drain on a paper towel. Season with a pinch of salt.
Source
Original recipe: View Original