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.

Ingredients:

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

Directions:

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!

*NOTES

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