There are few things better than steamy, creamy, cheesy potatoes to fill the soul, lift your spirits and warm your tummy on a brisk fall morning. This incredible side dish from the genius’ at Cracker Barrel Restaurants didn’t become one of their most popular for no reason. I’ve tried a few Copycat versions of this simple recipe in the past, but this, by far, in my opinion, is “it!”
This recipe can also be divided into 2 8×8 casserole dishes or 6-8 individual ramekins or mini casseroles for a nice breakfast or brunch presentation.
8 Tbsp cold unsalted butter, divided
4 Tbsp all-purpose flour, divided
¼ tsp poultry seasoning
¼ tsp onion powder
¼ tsp garlic powder
½ tsp kosher salt
½ tsp fresh ground black pepper
½ cup milk
1 cup chicken broth
½ cup chopped onions
1 (26 oz) package frozen shredded hash browns
1 (8 oz) package shredded sharp cheese
Preheat oven to 375 °
In medium sized saucepan, over medium heat, melt 2 tablespoons of butter. Add 2 tablespoons of flour and all seasonings. Whisk to create a paste. Add milk, whisking as you pour. Whisk until completely combined.
In a quart sized mason jar combine remaining 2 tablespoons of flour and chicken broth. Seal tightly and shake vigorously. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour slurry into butter mixture, whisking constantly. Bring to a boil and cook 2 minutes…keep whisking until you pour! You want velvety smooth sauce–not pasty lumpiness 🙂
Pour sauce into 9×13 casserole dish. Dot with remaining 6 tablespoons of butter and onions. Stir until butter is melted. This will cool the sauce a bit. Add cheese and frozen hash browns. Mix well with a spoon. Bake 25 minutes or until the top is golden brown. Serves:12 buttery, cheesy, mounds of loveliness. C’mon…say “YUM”
Serve and enjoy!
Additional cheese can be sprinkled on top of the casserole the last 10 minutes of baking for extra color & cheesiness!
single plate photo source: foodiesnetwork