Hashbrown Casserole

• total time: 1 hour 2 minutes

Ingredients

48oz peeled & shredded russet potatoes

8Tbsp butter

1 yellow onion diced

3 cloves garlic minced

6Tbsp AP flour

3 cups chicken stock

1 ¼ cups heavy cream

1 ½ chopped thyme leaves

1/2tsp nutmeg grated

S&P to taste

3 cups sharp cheddar + more for topping

14oz sour cream

Soak potatoes in cold water for 1 hour

Directions

Add soaked potatoes to cold water in a large pot on the stove. Season heavily with salt

Bring to a boil then drop to simmer, cook until tender

Drain and pat dry. Set aside

Saute onion in butter until browned, add garlic and cook 2 minutes

Add flour and cook 2 minutes

Slowly pour in hot stock while whisking

Add thyme, nutmeg, S&P

Cook while whisking until thickened

Add cream, whisk in and cook for 3 minutes

Turn off heat, whisk in sour cream

Once mixed add potato and stir until fully coated

Pour into an oven safe container, top with cheese, bake at 375f for 55 minutes or until golden and bubbly

Enjoy