French Onion Potato Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 bag frozen diced hash browns, thawed and drained
02 -
2 cups sharp cheddar cheese, shredded
03 -
1 cup sour cream or plain Greek yogurt
→ Sauce
04 -
4 tablespoons unsalted butter, melted
05 -
1 medium yellow onion, diced
06 -
2 cloves garlic, minced
07 -
2 tablespoons all-purpose flour
08 -
1 cup chicken broth
09 -
1 cup whole milk
→ Topping
10 -
2 medium yellow onions, sliced thinly
11 -
Vegetable or canola oil for frying
# Instructions:
01 -
Heat vegetable or canola oil in a skillet over medium heat. Fry sliced onions until golden brown and crispy. Drain excess oil on paper towels and set aside.
02 -
In a medium saucepan, melt butter over medium heat. Sauté diced onions and minced garlic until soft and fragrant. Stir in flour to form a roux, then slowly whisk in chicken broth and milk. Cook until thickened.
03 -
In a large mixing bowl, combine thawed hash browns, shredded cheddar cheese, sour cream, and the prepared sauce. Mix until evenly incorporated.
04 -
Preheat oven to 180°C (350°F). Spread the potato mixture evenly into a greased 9x13-inch baking dish. Bake uncovered for 30-35 minutes.
05 -
Remove the dish from the oven and sprinkle the fried onions evenly on top. Return to the oven and bake for an additional 10 minutes or until lightly browned on top.
06 -
Allow the casserole to cool for 5-10 minutes before serving.
# Notes:
01 -
Thaw frozen hash browns fully and drain excess moisture to prevent a watery casserole.
02 -
Homemade fried onions can be made up to 2 days in advance and stored in an airtight container.