Cheesy potato casserole

Step by Step

Step 1

Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.

Step 2

Pour the hash browns into the casserole dish. Add 1 cup of shredded Swiss cheese, 1 cup of shredded cheddar cheese, garlic powder, and 1 teaspoon of salt to the hash browns. Mix together in the baking dish until combined. Set aside.

Step 3

Heat the butter in a small saucepan over medium/high heat. When the butter is melted, reduce the heat to low, add the flour, and whisk together until a crumble forms.

Step 4

Slowly whisk in the chicken broth, mixing continuously until a thick roux forms.

Step 5

Mix in the remaining salt and remove the saucepan from the heat.

Step 6

Sprinkle 1 cup of shredded cheddar cheese into the roux, whisking until the cheese is melted. Add the sour cream and mix until combined.

Step 7

Pour the cheese sauce over the hash browns and use a spatula and combine everything together. Spread the cheesy hash browns in an even layer in the baking dish.

Step 8

Bake for 30 minutes.

Step 9

Remove the casserole from the oven and top with the remaining shredded Swiss and cheddar cheeses. Bake for 15 more minutes.

Step 10

After 15 minutes, keep the baking dish in the oven and broil for 2-3 minutes, or until the top of the casserole is golden brown.

Step 11

Let the casserole cool for 10 minutes, serve, and enjoy.

Tips and Warnings

Storage: Once the cheesy potato casserole is completely cool, transfer to an airtight container and refrigerate for up to 5 days.
To Reheat: Transfer leftover casserole to an oven-safe dish and reheat at 350ºF until warmed through, about 15-20 minutes.
Make Ahead Instructions: Make the recipe as instructed through mixing the cheese sauce with the hash browns. Store the baking dish (covered) in the refrigerator for up to 3 days. When you are ready to bake the casserole, continue with the recipe – you may need to add a few minutes to the first bake time as the potatoes will be cold straight from the fridge.
Broth: We used chicken broth, but any kind of broth works great! For a vegetarian casserole, use veggie broth.

Ingredient

Broth*

15 cups 15 cups
Sour cream or greek yogurt

0.5 cup 0.5 cup
All-purpose flour

78.85 ml 2.76 fl. ozs
Shredded cheddar cheese

5914.71 ml 207.01 fl. ozs
Unsalted butter

44.36 ml 1.55 fl. ozs
Salt

73.93 ml 2.59 fl. ozs
Garlic powder

73.93 ml 2.59 fl. ozs
Sour cream or greek yogurt

118.29 ml 4.14 fl. ozs
Broth*

3548.82 ml 124.21 fl. ozs
Frozen hash browns

2 lbs 0.91 kg
Shredded swiss cheese

15 cups 3548.82 ml

Amount Per Serving
	Calories	303 kcal
	Carbohydrates	22 g
	Protein	13 g
	Fat	17 g
	Fiber	2 g
	Sugar	1 g

View nutrition facts

Cheesy potato casserole

Summary