After experimenting with countless combinations of cheese, spices, and textures, I’ve finally perfected our go-to hashbrown casserole. Golden-brown and crispy on top, yet creamy and tender beneath. It’s surprisingly simple to prepare, ready in under an hour. Enjoy.
Ingredients
- 4 medium russet potatoes
- 1/2 cup melted butter
- 10.5 ounces condensed cream of chicken soup
- 8 ounces of creme fraiche
- 8 ounces of sour cream
- 1/2 cup diced shallots
- 2 cups of shredded Colby cheese
- 1 teaspoon of kosher salt
- 1/2 teaspoon black pepper
Directions
- Shred both the cheese and potatoes.
- Place potatoes in ice water once shredded.
- Pre-heat the oven to 350 degrees.
- Finely dice the shallots.
- Dry the shredded potatoes with paper towels.
- Save 1/2 cup of the cheese and then combine all the other ingredients in a bowl and mix well.
- Grease a 9 by 13 casserole dish with butter.
- Place the bowl ingredients in the dish.
- Top it with the 1/2 cup of cheese.
- Bake for 50 to 55 minutes until the dish is bubbly and the top cheese is just slightly browned.
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