Cheesy Potato Casserole Recipe
A savory and indulgent casserole featuring a velvety cheese sauce and hearty hash browns, perfect for gatherings or comforting family dinners.
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Servings: 8
Ingredients
- 2 cups grated cheddar cheese
- 1/2 teaspoon freshly ground black pepper
- 30 ounces frozen hash browns
- 3 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1 yellow onion finely diced
- 3 cups vegetable or chicken stock
- 1/4 cup all-purpose flour
- Butter for greasing the baking dish
- 1/4 cup butter
Optional Topping – Fried Serrano Rings
- 3 serrano peppers sliced into thin rounds
- 2 tablespoons olive oil
- Coarse salt
Instructions
- Preheat the oven to 400°F. Grease a 9x13-inch casserole dish generously with butter.
- In a medium saucepan, melt 1/4 cup of butter over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent. Introduce the minced garlic and sauté for an additional 30 seconds.
- Sprinkle in the flour and stir continuously, allowing it to cook for 1 to 2 minutes until it takes on a light tan hue. Gradually pour in the stock while whisking to prevent lumps. Bring the mixture to a gentle simmer and cook until thickened to a gravy-like consistency. Stir in the cheddar cheese, then season with salt and pepper. Remove from heat.
- Place the frozen hash browns into a large mixing bowl. Pour the cheese sauce over the potatoes and stir until thoroughly combined. Transfer the mixture to the prepared baking dish and level the surface.
- Bake uncovered on the center oven rack for 45 minutes. To achieve a crisp golden top, switch to the broiler setting and broil on high for 5 minutes. If your baking dish is not broiler-safe, increase the oven temperature to 500°F and bake for an additional 3 minutes.
- Allow the casserole to cool briefly before serving warm. Leftovers can be stored in the refrigerator for up to 5 days and reheated in the microwave.
- Optional – Fried Serrano Rings
- In a small skillet, heat olive oil over medium heat. Once hot, add the serrano slices and cook for 2 to 3 minutes until browned. Transfer to a paper towel-lined plate and sprinkle with coarse salt. Serve as a topping for added heat and crunch.