cheesy hashbrown potatoes
Photo by The Culinary Nest
Cheesy, creamy, crunchy… 3 of my favorite C’s! Topped with a crispy buttered potato chip crust took this recipe over the top. I am so excited to share it with you!
I used fresh shredded gold yukon potatoes but frozen hashbrowns are totally okay for this recipe! In fact, if I had some on hand thats what I would have opted for. This recipe is going to be a go-to for this nest all summer long!
Recipe by: The Culinary Nest
MAKES
6-8 servings
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
INGREDIENTS
for the potatoes:
2 lbs of gold yukon potatoes, peeled & shredded OR 1 (20oz.) bag frozen hashbrown potatoes
1 medium sweet onion, diced
4 tablespoons butter
1 (10 oz.) can cream of mushroom soup (cream of chicken is delicious too!)
1 cup sour cream
2 cups shredded cheese (I used a colby jack blend)
1 cup chicken broth (or vegetable broth for a vegetarian option)
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
for the topping:
1 cup potato chips, crushed (use a gluten free brand if desired)
3 tablespoons butter, melted
METHOD
Preheat the oven to 350˚F. Grease a 9x13 casserole dish and set aside.
In a medium sized pan over medium low heat, melt 4 tablespoons of butter. Add the diced onion and sauté for 8-10 minutes until translucent thoroughly cooked through (I love mine to almost be caramelized so feel free to do closer to 15-20 minutes if desired!).
In a large bowl, combine the shredded potatoes or frozen hashbrowns, cream of mushroom soup, sour cream, shredded cheese, chicken broth, thyme, garlic powder, ground mustard, salt and pepper. Add the sautéed onions and mix thoroughly. Evenly spread the potato mixture into the greased casserole dish.
In a small oven safe dish, melt 3 tablespoons of butter. Take about a cup of potato chips, place into a sandwich bag and use your hands to crush them. You want a little texture to the topping so make sure not to over crush. Place the chips in bowl and slowly pour the melted butter over them and mix well so they are coated. Evenly spread the topping over the potato mixture in the casserole dish.
Cover the casserole dish with aluminum foil and bake for 45 minutes, or until the edges are bubbling and the potatoes are tender (I take fork and actually take a little bite of potatoes from the center of the casserole dish to ensure they are cooked thoroughly! Freshly shredded potatoes may take longer than frozen). Once the potatoes are tender, remove the foil and bake for another 10-15 minutes until the potato chip crust is a golden brown.
Remove from oven and let sit for 10 minutes before serving to allow the mixture to set. Enjoy!!
