Perfect for the holidays, this hash brown potato casserole is cheesy, creamy and sinfully indulgent.
Party Potatoes
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Prep:
25 min. -
Cook:
25 min. - 50 min. -
Serves:
6
Recipes
Recipe tags: garlic base, easy difficulty, side, vegetarian, casserole
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 cups | frozen diced hash browns |
| 3 tbsp | butter |
| 3 tbsp | all-purpose flour |
| 1 cup | milk |
| 2 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 2 cups | sour cream |
| 4 | green onions, thinly sliced |
| 2 cups | shredded mozzarella cheese, divided |
| ¾ cup | grated Parmesan cheese, divided |
Directions
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1
Preheat broiler. Cook hash browns in large skillet according to package directions.
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2
Meanwhile, melt butter in large ovenproof, high-sided skillet set over medium heat. Sprinkle flour over top; cook for 2 to 3 minutes or until smooth. Slowly whisk in milk. Stir in Roasted Garlic Base; bring to simmer, whisking constantly. Cook, stirring occasionally, for 3 to 5 minutes or until thickened.
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3
Stir in sour cream; cook for 1 to 2 minutes or until heated through.
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4
Stir in 1 cup mozzarella and 1/2 cup Parmesan until melted. Fold in cooked hash browns and green onions. Cook for 2 to 3 minutes or until sauce is thickened and potatoes are well coated.
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5
Sprinkle with remaining mozzarella and Parmesan; broil for 2 to 3 minutes or until top is golden brown.
Add bacon or ham to potatoes if desired. For a crispy crust, sprinkle with 1 cup crushed cornflakes before baking.For more robust flavors, substitute aged Cheddar, Swiss or Gruyère cheese for mozzarella cheese.