Hashbrown Casserole
Warm, cheesy, and comforting, this casserole features simple ingredients for an easy family meal. Perfect for potlucks or weeknight dinners.
Ingredients
Dairy & Fats
- 8 ounces sour cream
- 1 cup heavy cream
- ½ cup salted butter (melted, plus more for greasing)
Cheese
- ⅓ cup freshly grated Parmesan
- 3 cups grated cheddar cheese
Potatoes
- 1 30-ounce bag frozen hash browns (thawed, patted dry)
Seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- Freshly cracked black pepper
Garnish
- Minced fresh chives (for serving, optional)
Instructions
Preparation
- Preheat the oven to 350°F and grease a 9×13-inch baking dish with butter.
- In a large bowl, whisk together sour cream, heavy cream, melted butter, garlic powder, onion powder, salt, and plenty of black pepper.
- Stir in 2 cups of the grated cheddar and the Parmesan until the mixture is smooth.
- Fold the thawed, patted-dry hash browns into the creamy cheese mixture until evenly coated.
- Transfer the mixture to the prepared dish, smoothing the top, and sprinkle the remaining cheddar over the surface.
Baking
- Bake uncovered for 45–55 minutes, or until bubbly and the top is golden brown.
- Let rest 10 minutes before serving, then sprinkle with minced chives if desired.
Notes
Pat thawed hash browns dry to prevent a watery casserole. Use room-temperature dairy ingredients for smooth blending. Avoid overbaking; pull it when bubbling and golden. Let the casserole rest 10 minutes for cleaner slices. For a slow-cooker method, adapt cooking times as needed.