Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 2 pounds (900 g) russet potatoes; 6 tablespoons unsalted butter, divided; 1 small onion, finely chopped; 2 garlic cloves, minced; 2 tablespoons all-purpose flour; 1 cup (240 ml) whole milk; ½ cup (120 ml) heavy cream; 2 teaspoons Dijon mustard; ½ teaspoon Worcestershire sauce; ½ teaspoon smoked paprika; ½ teaspoon fine sea salt, plus more for the potato water and topping; ¼ teaspoon freshly ground black pepper; 1 cup (225 g) sour cream; 7 ounces (200 g) high-quality sharp white Cheddar cheese, shredded; 2 ounces (55 g) Parmigiano-Reggiano cheese, finely grated, divided; 3 tablespoons chopped fresh parsley, divided; ¾ cup (40 g) panko breadcrumbs or homemade breadcrumbs

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https://www.inspiredtaste.net/105878/hashbrown-casserole-recipe/

Cheesy Hashbrown Casserole Recipe

This hashbrown casserole recipe, made from scratch with hash browns, sweet onion, and a delicious homemade cheese sauce, is one of our favorite potato dishes.

Rezept

Side

Zubereitungszeit ca. 1 Stunden 10 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 50 Minuten

Zutaten:

2 pounds (900 g) russet potatoes
6 tablespoons unsalted butter, divided
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup (240 ml) whole milk
½ cup (120 ml) heavy cream
2 teaspoons Dijon mustard
½ teaspoon Worcestershire sauce
½ teaspoon smoked paprika
½ teaspoon fine sea salt, plus more for the potato water and topping
¼ teaspoon freshly ground black pepper
1 cup (225 g) sour cream
7 ounces (200 g) high-quality sharp white Cheddar cheese, shredded
2 ounces (55 g) Parmigiano-Reggiano cheese, finely grated, divided
3 tablespoons chopped fresh parsley, divided
¾ cup (40 g) panko breadcrumbs or homemade breadcrumbs

Arbeitsschritte:

Heat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil.
Set a colander inside a bowl of cold water to the side. Peel, then shred the potatoes. Add to the colander and let them soak. Drain, then rinse until the water runs clear.
When the water is boiling, add the shredded potatoes to it and cook for 3 minutes. Drain and spread the partially cooked potatoes on paper towels to steam-dry.
Melt 4 tablespoons of the butter in a wide saucepan over medium heat. Add the onion and garlic, then cook, stirring, until soft, about 5 minutes. Scatter over the flour, then stir it into the butter. When no large, dry clumps of flour remain, switch to a whisk and pour in the milk and cream. Whisk until smooth.
Reduce the heat to low, then whisk in the mustard, Worcestershire sauce, smoked paprika, ½ teaspoon of salt, ¼ teaspoon of pepper, sour cream, shredded Cheddar, and all but ¼ cup of the Parmigiano-Reggiano until the sauce is smooth.
Add the potatoes and 2 tablespoons of the fresh parsley and mix well, then transfer to a 2-quart baking dish (8- or 9-inch square).
To make a crunchy topping, combine the panko, the reserved ¼ cup of Parmigiano-Reggiano, the remaining 1 tablespoon of fresh parsley, and a pinch of salt in a small bowl. Melt the remaining 2 tablespoons of butter, then mix it in until the breadcrumbs are well coated. Scatter over the potatoes in the baking dish.
Cover the dish with foil and bake for 25 minutes. Uncover, then bake for another 20 to 25 minutes, or until the top turns golden brown. Let rest for 10 to 15 minutes before serving.