Ingredients:

  • 30 oz bag Frozen Shredded Hash Browns, thawed and drained
  • 1 small Sweet Yellow Onion, finely diced
  • 1 Tbsp Olive Oil or Canola Oil
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp All-Purpose Flour
  • 1 cup Skim or 1% Milk, cold
  • 1/2 cup Low Sodium Chicken or Vegetable Stock
  • 1 cup Plain Greek Yogurt (0% or 2% fat)
  • 6 oz Mature Sharp Cheddar Cheese, freshly grated (reserve 2 oz for topping)
  • 1 tsp Dijon Mustard
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Paprika (Sweet or Smoked)
  • 1/2 cup Panko Breadcrumbs
  • 1 Tbsp Melted Unsalted Butter
  • Reserved 2 oz Shredded Cheddar Cheese (for topping)

Instructions:

  1. Thaw and Drain: Place frozen hash browns in a colander to thaw completely (about 30 minutes). Once thawed, press down firmly to remove all excess liquid.
  2. Preheat and Prepare: Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish.
  3. Sauté Aromatics: Heat oil in a medium saucepan over medium heat. Add the diced onion and sauté until softened and translucent (about 5-7 minutes). Season with a pinch of salt and pepper.
  4. Thicken: Sprinkle the flour over the sautéed onions and cook for 1 minute, stirring constantly. Slowly whisk in the skim milk until smooth, then whisk in the stock. Bring the mixture to a low simmer, stirring constantly until the sauce thickens slightly (about 3 minutes).
  5. Finish the Sauce Base: Remove the saucepan from the heat. Stir in the Greek yogurt, 4 oz of the sharp cheddar cheese, Dijon mustard, garlic powder, and paprika. Stir until the cheese is melted and the sauce is smooth. Taste and adjust seasoning.
  6. Combine and Transfer: In a large mixing bowl, gently combine the drained hash browns with the prepared cheesy sauce. Pour the mixture into the prepared casserole dish, spreading it into an even layer.
  7. Prepare Topping: In a small bowl, combine the panko breadcrumbs, melted butter, and the remaining 2 oz of reserved cheddar cheese. Toss until the breadcrumbs are lightly moistened and sprinkle evenly over the potato mixture.
  8. Bake and Brown: Bake for 30 minutes. Increase the oven temperature to 400°F (200°C) or switch to the broiler setting for the final 5-10 minutes, until the topping is a deep golden brown.
  9. Rest: Allow the casserole to rest for 10 minutes before slicing and serving.