Wonderful and comforting potato dish with cheddar cheese and creamy sauce. Easily prepared without canned soup and baked to perfection.
30 ounces of frozen and defrosted hash brown potatoes
2 tablespoons of olive oil
1 yellow onion, chopped
3 large cloves of garlic, minced
1/4 cup all-purpose flour
2 cups of whole milk (you can use reduced fat if necessary)
1 cup chicken broth
1 cup of sour cream
8 ounces of grated, spicy cheddar cheese
1 1/2 tablespoons of chopped parsley (you can use dried parsley if necessary)
fresh, cracked black pepper
1 cup shredded, spicy cheddar cheese topping
Preheat the oven to 350 and grease a 9×13 casserole dish.
Preheat the pan to medium heat on the stove.
Add the oil, heat it and add the onions. Sauté the onions until they begin to brown.
Crush and chop the garlic and add it to the onions. Stir and sauté until fragrant.
Sprinkle the flour over the onions and stir well. Stir for a few seconds and start slowly pouring in the chicken broth, while stirring. Pour in the milk after that while stirring as well.
Let the mixture heat up and start to thicken.
Add the sour cream, cheese, salt and pepper. Let the mixture cook and thicken as the cheese melts. Taste to make sure you have enough seasoning.
Add the parsley.
Mix the chips and cheese sauce in a large bowl and pour the mixture into the prepared pan. Make sure everything is well distributed.
Sprinkle a little more cheese on top and bake for 35-40 minutes, until the pan is golden and bubbling at the edges.