30 oz frozen shredded hash brown potatoes, thawed
2 tablespoons olive oil
1 yellow onion, diced
3 large garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk (can use reduced fat if needed)
1 cup chicken stock
1 cup sour cream
8 oz shredded sharp cheddar cheese
1 1/2 tablespoons minced parsley (can use dried parsley if needed)
Salt, to taste
Fresh cracked black pepper, to taste
1 cup shredded sharp cheddar cheese for topping
Preheat the oven to 350°F and grease a 9×13 inch casserole baking dish.
Heat olive oil in a medium pot over medium heat on the stovetop. Add diced onions and sauté until they start to brown.
Smash and mince the garlic cloves, then add them to the onions. Stir and sauté until fragrant.
Sprinkle flour over the onions and stir well. Cook for a few seconds, then slowly pour in chicken stock while stirring. Follow with the milk, continuing to stir.
Allow the mixture to heat through and start to thicken.
Stir in the sour cream, shredded cheese, salt, and pepper. Let the mixture cook and thicken as the cheese melts. Taste and adjust seasoning if needed.
Stir in minced parsley.
In a large bowl, mix the thawed hash brown potatoes and cheese sauce until well combined. Spread the mixture evenly in the prepared casserole dish.
Sprinkle the remaining shredded cheese on top.
Bake for 35-40 minutes, until the casserole is browned and bubbly around the edges.
Serve hot and enjoy your delicious hashbrown casserole!
