This scratch-made Hash Brown Casserole takes comfort food to a whole new level. This is the perfect stick to your ribs side dish to serve to a big crowd, and it’s actually easy.
- ½ cup butter
- 2 medium sized onions, diced
- 1/3 cup flour
- ½ cup chicken stock
- 1 cup buttermilk
- 1 tsp. salt
- ¾ tsp. pepper
- 6 cups shredded potatoes (about 2lbs. of potatoes)
- 2 cups shredded cheddar cheese, divided
- Green onion for garnish
- Preheat an over to 375 degrees.
- Add your butter to a large skillet over medium heat. Allow it to melt and when it begins to sizzle, add the onion.
- After about 3 minutes, add the flour, stirring around to incorporate. Cook for 3 additional minutes to rid the taste of raw flour.
- Add the chicken stock, buttermilk, salt, and pepper. Whisk together.
- Allow this to cook down until it is thick for about 5 minutes, and remove the skillet from the heat.
- While the wet mixture cooks, peel and shred the potatoes and add them to a bowl.
- Fill the bowl with very cold water, and with your hands, swish the potatoes around to release the starch. Drain the water out, and repeat one more time so you will have rinsed the potatoes twice.
- Pat the potaotes dry with a towel and make sure no water remains in the bowl.
- Pour the liquid sauce mixture into the bowl along with 1 cup of the cheese. Mix together and spoon into a casserole dish, we used an 8×8 inch.
- Top the casserole with the remaining cheese and cover with foil.
- Place into the heated oven for 20 minutes. After 20 minutes, remove the foil and bake for 20 minutes longer until the casserole is bubbling and the cheese is golden brown.
- Allow this to cool for about 10 minutes before serving, and top with green onion if desired.