Ingredients
Scale
- 2 pounds frozen shredded hash brown potatoes (about 8 cups), used straight from frozen
- 2 tablespoons unsalted butter, plus more for greasing the dish
- 1 small yellow onion, finely diced (about 3/4 cup)
- 2 cloves garlic, minced
- 1 1/2 cups sour cream, full fat
- 1/2 cup whole milk
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 1/2 cups shredded sharp cheddar cheese, divided
- 2 cups cornflakes, lightly crushed by hand
- 3 tablespoons unsalted butter, melted, for the topping
- 2 tablespoons sliced green onions or chopped parsley, for serving
Instructions
- Heat the oven to 450°F (230°C) with a rack in the upper third. Butter a 9×13-inch baking dish.
- Melt the 2 tablespoons butter in a large deep skillet over medium heat. Cook the onion until soft, about 3 minutes, then stir in the garlic for 30 seconds.
- Add the frozen hash browns straight from the bag. Toss and cook, stirring every minute, until the shreds separate and steam strongly, about 4 minutes.
- Lower the heat. Add the sour cream, milk, salt, garlic powder, onion powder and pepper, and fold until coated. Simmer gently until glossy and steaming, 3 to 4 minutes.
- Off the heat, fold in 2 cups of the cheddar until melted into the sauce.
- Scrape into the prepared dish, smooth the top and scatter the remaining 1/2 cup cheddar over the surface.
- Toss the crushed cornflakes with the 3 tablespoons melted butter and scatter evenly over the casserole.
- Bake until the edges bubble vigorously and the topping is deep golden, 10 to 12 minutes.
- Rest 5 minutes, scatter with green onions or parsley, and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 315
- Sugar: 3
- Sodium: 430
- Fat: 20
- Saturated Fat: 11
- Carbohydrates: 26
- Fiber: 2
- Protein: 8
- Cholesterol: 48