Ingredients:

  • 3 Tbsp Unsalted Butter, melted
  • 2 cups Plain Cornflakes, lightly crushed (or Panko breadcrumbs)
  • ½ tsp Paprika (smoked preferred)
  • Pinch of Kosher Salt
  • 1 large (900g/2 lbs) bag Frozen Shredded Hash Brown Potatoes, slightly thawed
  • 1 Tbsp Neutral Oil (e.g., Rapeseed or Canola)
  • 1 small White Onion or Shallot, finely diced
  • 2 cloves Garlic, minced
  • 2 Tbsp All-Purpose (Plain) Flour
  • 1 cup Low-Sodium Chicken or Vegetable Stock
  • 1 cup Plain Non-Fat Greek Yogurt (Must be unflavoured)
  • 1 cup Sharp Cheddar Cheese, freshly shredded
  • ½ cup Monterey Jack or Low-Moisture Mozzarella Cheese, freshly shredded
  • 1 Tbsp Dijon Mustard
  • 1 tsp Onion Powder
  • ½ tsp White Pepper
  • ½ tsp Kosher Salt
  • 2 Tbsp Fresh Chives, snipped (for garnish)

Instructions:

  1. Preheat the oven to 180°C (350°F). Lightly grease the 9x13 inch baking dish.
  2. Make the Topping: In a small bowl, combine the 3 Tbsp melted butter, crushed Cornflakes/Panko, paprika, and a pinch of salt. Set aside.
  3. Sauté Aromatics: Heat the oil in the saucepan over medium heat. Add the diced onion/shallot and cook until softened and translucent (4–5 minutes). Add the minced garlic and cook for 30 seconds until fragrant.
  4. Create the Base: Sprinkle the 2 Tbsp of flour over the onion mixture and cook, stirring constantly, for 1 minute (creating a quick, lightened roux).
  5. Whisk in Liquid: Slowly pour in the chicken stock, whisking continuously to avoid lumps. Bring to a gentle simmer until the mixture thickens slightly (about 2 minutes). Remove from heat.
  6. Add Dairy and Flavour: Whisk in the Greek yogurt, Dijon mustard, onion powder, white pepper, and salt until completely smooth. (Adding the yogurt off-heat prevents curdling.)
  7. Combine Filling: In the large mixing bowl, gently fold together the slightly thawed hash browns, the Cheddar cheese, the Monterey Jack cheese, and the prepared sauce mixture. Ensure the potatoes are evenly coated.
  8. Fill the Dish: Pour the mixture into the prepared baking dish, spreading it into an even layer.
  9. First Bake (Covered): Cover the dish tightly with aluminium foil. Bake for 30 minutes.
  10. Second Bake (Uncovered): Remove the foil. Sprinkle the prepared crispy topping evenly over the potatoes. Return to the oven and bake uncovered for another 15–20 minutes, or until the topping is golden brown and the cheese sauce is bubbling hot.
  11. Rest and Serve: Let the casserole rest for 5–10 minutes before slicing. Garnish with fresh chives before serving.