Hashbrown Casserole

Method

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1. Heat the oven to 190°C / 375°F and butter a 23 x 33 cm baking dish. Tip the thawed hash browns into a clean tea towel and squeeze out as much liquid as you can, then put them in a large bowl.

   Mark done

2. Melt the 40 g of butter in a saucepan over medium heat and cook the onion for 4 minutes, until soft. Stir in the flour and cook for 1 minute, then whisk in the stock and milk a little at a time. Simmer for 3 minutes, until thick.

   Mark done Start 4 min timer

3. Take the pan off the heat and stir in the salt, pepper, garlic powder, soured cream and 175 g of the cheddar, until the cheese has melted and the sauce is smooth.

   Mark done

4. Fold the sauce into the hash browns, spread the mixture in the dish and scatter with the remaining 75 g of cheddar.

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5. Toss the cornflakes with the melted butter and scatter them over the top.

   Mark done

6. Bake for 45 minutes, until golden and bubbling at the edges. Rest for 10 minutes before serving.

   Mark done Start 45 min timer

Chef’s Tips

• Thaw the hash browns completely and squeeze them dry. Wet potatoes make a loose, watery casserole.
• Stir in the soured cream off the heat. Boiled, it splits and turns grainy.
• Add the cornflake topping just before baking. Cornflakes left on top of a wet casserole go soft.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Baked ham
• Roast chicken
• Green beans

Storage & Reheating

Keep in the fridge up to 4 days and reheat covered in a 180°C oven for 20 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.