Ingredients:
- 4 kg / 50 oz Frozen Shredded Hash Browns (Do not thaw)
- 180 g / 12 Tbsp Unsalted Butter, melted (divided)
- 300 ml / 1 can (10.5 oz) Condensed Cream of Chicken Soup
- 450 g / 16 oz Full-Fat Sour Cream (or Crème Fraîche)
- 1 tsp Fine Sea Salt
- ½ tsp Freshly Ground Black Pepper
- ½ tsp Garlic Powder
- ¼ tsp Onion Powder
- 150 ml / 5 fl oz Whole Milk (or half-and-half)
- 500 g / 17.5 oz Sharp Cheddar Cheese, grated (divided)
- 70 g / 2 cups Corn Flakes, lightly crushed (or Panko Breadcrumbs)
Instructions:
- Preheat the oven to 175°C / 350°F. Lightly grease a 9x13 inch (23 x 33 cm) baking dish with butter.
- Melt 120g (8 Tbsp) of butter in a medium saucepan over low heat. Remove from heat and whisk in the condensed soup, sour cream, and milk until completely smooth.
- Season the sauce mixture by stirring in the salt, pepper, garlic powder, and onion powder until fully incorporated.
- Place the frozen hash browns into a large mixing bowl. Pour the entire cream sauce mixture over the potatoes. Add the first 250g portion of grated Cheddar cheese. Gently fold the mixture until the hash browns are evenly coated in the sauce and cheese. Transfer the mixture into the prepared baking dish, smoothing the top slightly.
- Cover the dish tightly with foil. Bake for 30 minutes to allow the potatoes to fully cook through.
- While the casserole bakes, prepare the topping. In a small bowl, combine the remaining 60g (4 Tbsp) melted butter and the crushed cornflakes. Toss until the cornflakes are coated.
- Carefully remove the casserole from the oven (keep the oven running) and remove the foil. Sprinkle the reserved 50g of grated Cheddar over the top of the casserole, followed by the buttered cornflakes.
- Return the casserole to the oven and bake uncovered for another 20–25 minutes, or until the topping is golden brown and the cheese sauce is vigorously bubbling around the edges. Remove from the oven and let the casserole rest for 10 minutes before serving. This crucial step ensures the sauce sets properly.