Name: Cheesy Potato Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 (32 ounce) package frozen shredded potatoes, defrosted; 3 tablespoons butter; 3 tablespoons flour; 1-1/2 cup whole milk; 1 teaspoon bouillon (whatever flavor you desire); Pinch of white pepper; 1 pint (2 cups) sour cream (regular, not light); ½ cup grated onion; 2 cups shredded sharp cheddar cheese; ½ cup Parmesan cheese; 1 teaspoon salt; ¼ teaspoon pepper; 1½ cups crushed corn flakes; ½ cup panko crumbs; 1/4 cup butter, melted

Description

This is the classic recipe of cheesy potato casserole is made without canned soup as the base. It is still quick to make with a wonderful cornflake-panko topping to form the crust.

Ingredients

Scale

1 (32 ounce) package frozen shredded potatoes, defrosted
3 tablespoons butter
3 tablespoons flour
1–1/2 cup whole milk
1 teaspoon bouillon (whatever flavor you desire)
Pinch of white pepper
1 pint (2 cups) sour cream (regular, not light)
½ cup grated onion
2 cups shredded sharp cheddar cheese
½ cup Parmesan cheese
1 teaspoon salt
¼ teaspoon pepper
1½ cups crushed corn flakes
½ cup panko crumbs
1/4 cup butter, melted

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Instructions

Preheat oven to 350º F. Grease or spray a 9”×13” pan or baking dish; set aside.
Thaw frozen hash browns in the microwave for 2-3 minutes. Drain off any liquid. (This step helps avoid the soupy middle of the casserole.)
in a medium pan, melt 2 tablespoons butter. When melted and foamy, whisk in the flour to form a light paste. Heat the milk in the microwave for 1 minute. Slowly drizzle the milk into the flour and butter roux while whisking until the milk is all incorporated and thickens into a stiff gravy.
Remove from heat, stir in the bouillon (whatever flavor you want) and white pepper.
Grate the onion on a box grater.
In a large bowl, combine béchamel sauce, sour cream, onion, cheeses, salt and pepper and stir until all the ingredients are mixed together. Taste and add additional salt if desired.
Fold the potatoes into the sour cream mixture and stir so all the ingredients are well mixed.
Press the cheesy potatoes evenly into the greased 9”x13” pan.
Place the cornflakes in a bag and crush them with a mallet or rolling pin. Combine with the panko crumbs.
Combine the 1/4 cup melted butter with the cornflake/panko crumbs and stir well.
Top cheesy potatoes with cornflake mixture and spread out evenly.
Bake uncovered at 350° for 45-60 minutes 1 hour or until nicely browned.
Remove from oven and let rest 10 minutes. Serve hot.

Notes

You can add use roasted vegetable boulion to make the dish vegetarian.

Grating the onion makes them disappear into the potatoes, but still imparts the wonderful onion flavor.