← Nouns Cooking · American

Ingredients

• 4 tbsp Butter, plus extra for the dish
• 1 Onion, finely chopped
• 2 tbsp Plain (all-purpose) flour
• 375 ml Milk
• 250 ml Sour cream
• 1½ tsp Salt
• ½ tsp Black pepper
• ½ tsp Garlic powder
• 225 g sharp cheddar, grated, divided
• 900 g Frozen shredded hash brown potatoes, thawed
• 25 g Parmesan, grated (optional)
• 1 tbsp Chives, snipped

Method

1. Heat the oven to 180°C (160°C fan, 350°F) and butter a 23 x 33 cm baking dish.
2. Melt the butter in a large saucepan over medium heat and cook the onion for 5 min, until soft. Stir in the flour for 1 minute.
3. Gradually whisk in the milk and simmer for 2–3 min, stirring, until thickened. Take off the heat and stir in the sour cream, salt, pepper, garlic powder and two-thirds of the cheddar.
4. Fold in the hash browns until evenly coated, then spread in the dish. Scatter with the rest of the cheddar and the Parmesan.
5. Bake for 45–50 min, until golden on top and bubbling at the edges. Rest for 10 min, then scatter with chives and serve.

Tips

• Squeeze excess water out of the thawed hash browns with a clean tea towel for a less soggy bake.
• Assemble the night before, cover and chill, then add 10 min to the baking time.

Sources

Written in our own words after cross-checking these recipes:

Epicurious Taste of Home