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Hashbrown Casserole

A golden-brown hashbrown casserole in a baking dish, with a creamy potato filling topped with melted cheese and chives
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  45 min

Ingredients

  • 8 ounces sour cream
  • 1 cup heavy cream
  • ½ cup salted butter, melted, plus more for greasing
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper
  • ​​1 (30-ounce) bag frozen hash browns, thawed, patted dry
  • 3 cups grated cheddar cheese
  • ⅓ cup freshly grated Parmesan
  • Minced fresh chives, for serving (optional)

Method

  1. Preheat the oven to 375°F with a rack in the center position. Grease a 9x13-inch baking dish with butter. 
  2. In a large bowl, combine the sour cream, heavy cream, butter, garlic powder, onion powder, salt, and pepper. 
  3. Add half of the potatoes to the prepared baking dish in an even layer. Top with half of the cheddar cheese and the remaining potatoes. Pour the cream mixture over top and sprinkle with the parmesan and remaining cheddar. 
  4. Bake for 45 minutes, or until the potatoes are tender and the cheese is browned. 
  5. Serve topped with chives, if using.