Ingredients:

  • 30 ounces (850g) frozen shredded hashbrown potatoes, thawed
  • ¼ cup (30g) yellow onion, finely diced
  • 2 tablespoons (30ml) vegetable oil
  • ½ teaspoon salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • 4 tablespoons (56g) unsalted butter
  • ⅓ cup (40g) all-purpose flour
  • 2 ½ cups (590ml) milk (whole or 2% preferred)
  • ½ teaspoon salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • ½ teaspoon garlic powder (2.5ml)
  • ¼ teaspoon paprika (1.25ml)
  • 2 cups (200g) shredded cheddar cheese, divided
  • ½ cup (120g) sour cream
  • ¼ cup (25g) crushed cornflakes, mixed with 1 tablespoon melted butter (15ml) for topping (optional, for added crunch)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large skillet, heat vegetable oil over medium heat. Add thawed hashbrowns, diced onion, salt and pepper, and cook until slightly softened and lightly browned, stirring occasionally.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Cook for 2-3 minutes until thickened.
  4. Remove from heat and stir in salt, pepper, garlic powder, and paprika.
  5. Stir in 1 ½ cups (150g) of the cheddar cheese until melted and smooth. Gently fold in the sour cream.
  6. In a large mixing bowl, combine the sautéed hashbrown mixture with the cheese sauce, ensuring everything is evenly coated.
  7. Pour the hashbrown mixture into the prepared baking dish and spread evenly.
  8. Sprinkle the remaining ½ cup (50g) cheddar cheese over the top. If using, sprinkle the buttered cornflake mixture over the cheese.
  9. Bake for 30-40 minutes, or until golden brown and bubbly.
  10. Let cool for 5-10 minutes before serving.