Hashbrown Casserole
A delicious Hashbrown Casserole made with creamy ingredients and topped with cheese.
Equipment
- 9x13-Inch Baking Dish
- large bowl
Ingredients
Dairy
- 8 ounces sour cream
- 1 cup heavy cream
- ½ cup salted butter melted, plus more for greasing
- ⅓ cup freshly grated Parmesan
- 3 cups grated cheddar cheese
Vegetables
- 1 30-ounce bag frozen hash browns thawed, patted dry
- Minced fresh chives for serving (optional)
Spices
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- Freshly cracked black pepper
Instructions
Cooking Instructions
- Preheat the oven to 375°F with a rack in the center position. Grease a 9x13-inch baking dish with butter.
- In a large bowl, combine the sour cream, heavy cream, butter, garlic powder, onion powder, salt, and pepper.
- Add half of the potatoes to the prepared baking dish in an even layer. Top with half of the cheddar cheese and the remaining potatoes. Pour the cream mixture over top and sprinkle with the parmesan and remaining cheddar.
- Bake for 45 minutes, or until the potatoes are tender and the cheese is browned.
- Serve topped with chives, if using.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 250mgIron: 1mg
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