Ingredients:

  • 32 ounces (900 g) Frozen Shredded Hash Browns, thawed and gently squeezed dry
  • 1/4 cup (55 g) Unsalted Butter, for the roux
  • 1/4 cup (30 g) All-Purpose (Plain) Flour
  • 1 cup (240 ml) Whole Milk, warmed slightly
  • 1 cup (240 g) Full-Fat Sour Cream, room temperature
  • 12 oz (340 g) Sharp Cheddar Cheese, freshly grated
  • 4 oz (115 g) Monterey Jack or Gruyère Cheese, freshly grated
  • 1 teaspoon (5 ml) Garlic Powder
  • 1/2 teaspoon (2.5 ml) Onion Powder
  • 1 teaspoon (5 ml) Kosher Salt
  • 1/2 teaspoon (2.5 ml) Freshly Ground Black Pepper
  • 4 tablespoons (55 g) Unsalted Butter, melted (for topping)
  • 1 1/2 cups Crushed Corn Flakes OR Panko Breadcrumbs

Instructions:

  1. Preheat the oven to 375°F (190°C). Generously grease a 9x13 inch baking dish. Ensure the hash browns are fully thawed and squeeze out any excess moisture using a clean tea towel. Grate all cheese fresh.
  2. In a large saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the flour continuously for 1–2 minutes until a smooth blonde roux paste forms and the raw flour smell is gone.
  3. Slowly whisk in the warm milk, adding it gradually to prevent lumps. Continue whisking until the mixture is smooth and slightly thickened (about 3 minutes).
  4. Remove the saucepan from the heat. Stir in the sour cream, garlic powder, onion powder, salt, and pepper until combined. Add the grated cheese (reserving about 1/4 cup for the topping, if desired) to the sauce. Stir until fully melted and the sauce is homogenous and velvety.
  5. Pour the warm cheese sauce over the prepared hash browns in the large mixing bowl. Gently fold the potatoes and sauce together until everything is evenly coated. Do not overmix.
  6. Transfer the potato mixture into the prepared baking dish and spread evenly.
  7. In a small bowl, combine the 4 tablespoons of melted butter with the crushed cornflakes or panko breadcrumbs. Mix well and sprinkle this topping evenly over the potatoes.
  8. Bake, uncovered, for 30 minutes, or until the sauce is bubbly around the edges. Reduce the temperature to 350°F (175°C) and continue baking for another 20–25 minutes until the topping is golden brown. Remove and let rest for 10 minutes before serving.