Cheesy Potato Casserole without the canned cream of anything soup. This recipe relies on simple ingredients in your pantry to make a quick and easy cheese sauce. It sounds fancy, but don’t worry. It’s easy!
- 1/4 cup butter, plus more for the casserole dish
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups vegetable or chicken stock
- 2 cups grated cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 30 ounces frozen hash browns
DAD ADD: Fried Serrano Rings:
- 3 serranos, sliced
- 2 tablespoons olive oil
- Coarse salt
1 Preheat the oven and prepare the casserole dish: Preheat oven to 400˚F. Lightly butter or grease a 9x13 baking dish.
2 Make the cheese sauce: In a medium pot, melt 1/4 cup butter over medium heat. Add diced onion and cook for 3-4 minutes until onions turn translucent but not browned. Then add minced garlic and cook for 30 seconds.
Stir in flour and continue to cook for a minute or two until the flour turns a tan color. Slowly whisk in stock and bring sauce to a slight simmer. The sauce will thicken as it heats. Once the sauce is thick like gravy, stir in the cheddar cheese and season with salt and pepper. Remove from heat.
3 Combine the potatoes and the sauce: In a large bowl add the frozen hash browns and pour the sauce over the hash browns. Stir together well to combine and transfer to the prepared baking dish. Smooth the top.
4 Bake the casserole: Place the casserole in the center rack of your oven and bake for 45 minutes at 400˚F. Then turn on the broiler and broil for 5 minutes on high to crisp up the top of the casserole. If your casserole dish is not broiler-safe, then turn the oven up to 500˚F and bake for 3 more minutes.
5 Serve: Let the casserole cool slightly but serve while warm.
6 Make the Crispy Serrano Rings (Optional DAD ADD): Slice serrano peppers into thin coins. Heat a few tablespoons of olive oil over medium heat in a small skillet. Once it is hot, add serrano coins and cook for 2-3 minutes until they start to brown. Remove the coins from the skillet and let drain on a paper towel. Season with a pinch of salt.
Leftovers keep in the fridge for 5 days. Reheat in the microwave until warmed through.