Serves 8
65 min
Cheesy Potato Casserole
Recipe GLPR17c9243ff8c80f
A creamy and comforting casserole featuring shredded potatoes bound together with a rich cheddar cheese sauce, topped with sautéed serrano peppers for a touch of heat. This hearty vegetarian main dish serves 8 and makes for an easy, filling weeknight dinner or potluck contribution.
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Ingredients
4 tablespoons plus more Butter, divided (1/4 cup plus more for dish)
Yellow onion, diced
3 Garlic cloves, minced
¼ cup All-purpose flour
3 cups Vegetable or chicken stock
2 cups Cheddar cheese, grated
½ teaspoon Kosher salt
½ teaspoon Freshly ground black pepper
30 ounces Frozen hash browns
3 Serrano peppers, sliced
2 tablespoons Olive oil
Coarse salt for finishing
Directions
Preheat oven to 350°F. Butter a 9x13 inch casserole dish and set aside.
In a large saucepan, melt the 1/4 cup butter over medium heat. Add the diced onion and sauté until softened, about 4 minutes. Add minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to form a roux. Gradually whisk in the stock, stirring continuously to avoid lumps, until the sauce is smooth and thickened, about 5-7 minutes.
Remove the saucepan from heat and stir in the grated cheddar cheese until completely melted and combined. Season with kosher salt and black pepper to taste.
In a large bowl, combine the frozen hash browns with the cheese sauce, mixing until the potatoes are evenly coated.
Pour the potato mixture into the prepared casserole dish and spread evenly.
Heat olive oil in a skillet over medium-high heat. Add the sliced serrano peppers and sauté for 2-3 minutes until slightly softened and fragrant. Scatter the sautéed peppers over the top of the casserole and sprinkle with coarse salt.
Bake uncovered for 45-50 minutes, until the casserole is hot throughout and the edges are lightly golden.
Allow to rest for 5 minutes before serving.
