Cheesy Hashbrown Breakfast Casserole Recipe
- cook TIME 1 hr
- prep TIME 10 mins
- total TIME 1 hr 10 mins
Ingredients (16)
- 36 oz potatoes
- 6 oz onion
- 2 tsp garlic
- 0.5 oz ham
- 1/2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 1/4 cup milk
- 1/2 tbsp heavy cream
- 2.5 oz cheddar cheese divided to 2 oz and 0.5 oz
- 0.5 oz baked bacon
- 1/2 cup unsalted chicken broth
- 1 tbsp parsley
- 1/8 tsp black pepper
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/2 tbsp unsalted butter
INSTRUCTIONS
Use a fork to pierce the skin of each potato in several places. Place 36 oz potatoes on a foil in the middle rack. Bake the potatoes in the oven at 450°F in 30 minutes.
Let the potatoes cool down a little bit before peeling them. Then shred the potatoes and put them in a large bowl.
In a non-stick pan, melt butter over medium heat. Add 6 oz onion, 2 tsp garlic and 0.5 oz ham, and stir fry them in about 3 minutes or until golden brown.
Add 2 tbsp flour to the pan, stir frequently until well combined. Then pour 1/2 cup chicken broth into the pan and reduce the heat.
Add in 1/2 tbsp heavy cream, 1 1/4 cup milk, 0.5 oz of cheddar cheese, 1/8 tsp nutmeg, 1/2 tsp salt, and 1/8 tsp pepper. Bring the sauce over high heat until the boil. Remove the pan from heat.
Preheat the oven to 400°F.
In the shredded potatoes, pour the bechamel sauce over. Gently mix potatoes with the sauce.
Use 1/2 tbsp olive oil to grease a baking dish. Transfer the hash brown mixture to the baking dish.
Sprinkle the remaining 2 oz cheddar, 0.5 oz bacon, and 1/2 tbsp parsley. Place the baking dish on the lower rack and bake for 15 minutes or until the cheese is melted.
Garnish with 1/2 tbsp parsley. Serve hot.
If you want to make this ahead of time and freeze your casserole, simply bake the casserole and let it cool completely. Then, wrap the dish carefully in aluminum foil or plastic wrap. The dish can be frozen for up to 2 months.