Hash Brown Casserole (Patrick and Gina Neely) |
|
 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Ingredients:
2 tablespoons butter |
3 cloves garlic, finely chopped |
one 6-ounce slab country ham, diced |
1 small onion, finely chopped |
kosher salt and freshly ground black pepper |
2 tablespoons all-purpose flour |
1 1/2 cups milk |
1/2 cup chicken stock |
1 1/2 cups shredded sharp cheddar |
one 22-ounce package frozen shredded hash brown potatoes |
3 green onions, thinly sliced |
Directions:
1. Preheat the oven to 350 degrees F.
2. Add the butter to a large heavy skillet. Once foaming and melted, add the garlic, ham, onions and some salt and pepper. Saute until the onions are tender and the ham is browned, about 4 minutes. Stir in the flour and cook until pasty, about 2 minutes. Add the milk and stock and stir until smooth. The mixture will begin to thicken as it comes to a simmer. Once thick, turn off the heat and add 1 cup of the shredded cheese. Stir until melted. Add the hash browns and green onions and stir until well mixed. Add to a 13-by-9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese. Bake until the top is golden and the potatoes are tender, 45 minutes.
|
|