It may seem like such a random side dish but it really is so good. Bake in preheated oven until hot throughout.Sprinkle cornflake mixture evenly over casserole.Mix all ingredients together adjust salt and pepper to taste. Add 3 Tbsp melted butter to cornflake mixture and toss to evenly coat. Butter a casserole dish or baking pan enough to hold the ingredients.Place hash browns in a large mixing bowl then pour in milk mixture and toss to evenly coat.Season mixture with salt and pepper to taste. Whisk in milk then cook stirring constantly until mixture comes to a boil. Melt 4 Tbsp butter in a large saucepan over medium heat.It just uses the frozen pre-shredded hash browns. It’s just made with a roux and milk mixture instead, then a generous dose of tangy sour cream is mixed in along with a nice cheesy blend of sharp cheddar and parmesan cheese.Īnd you don’t even need to thinly slice or shred potatoes. Add the onions, season with salt, to taste, and saute until the onions are soft, translucent and are very aromatic, about. The thing I never liked about them though was that cream of chicken or cream of mushroom soup that the recipe always had. Step 1, Add the duck fat to a large, straight-sided pan over medium heat. I’m pretty sure that any church dinner party that ever happens in Utah, these kind of potatoes are there.īut honestly they are one of the most popular pot luck foods around here and for good reason – they are so delicious! I can’t count how many times I had these at different get togethers growing up.
Au Gratin Hash Brown Casserole is the definition of comfort food! Shredded potatoes are coated with a rich and creamy sauce then it’s covered with a crispy topping and baked until warm and delicious.
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