Wonderful comforting potato dish loaded with cheddar cheese and creamy sauce. It's easily prepared without canned soup and baked to a gooey perfection.
Preheat the oven to 350° and grease a 9x13 casserole baking dish.
Preheat medium pot over medium heat on stove-top.
Add oil, heat it through, and add diced onions. Sauté onions until they start to brown.
Smash and mince garlic and add it to the onions. Stir and sauté until fragrant, just a few seconds.
Sprinkle flour over the onions and stir well. Stir for a few seconds and start slowly pouring in chicken stock, while stirring. Pour in milk after that while stirring as well.
Lower the heat to medium-low. Let the mixture heat through and start to thicken. Make sure to stir often.
Stir in sour cream, salt, and pepper. (You may need to use a whisk to help incorporate the sour cream.) Let the mixture cook for about a minute.
Stir in cheese one handful at a time. Stir in as it melts and taste to make sure you have enough seasoning. Once cheese is melted, stir in parsley and take the pot off heat.
Mix hash brown potatoes and cheese sauce in a large bowl and spread the mixture in the prepared casserole dish. Make sure it's all spread evenly throughout.
Spread some more cheese on top and bake for 30-35 minutes, until casserole browned and bubbles around the edges. If you would like to brown the top a little more, turn on the broiler for a few seconds.
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Notes
Gluten Free*: This casserole is very easily made gluten free. Just substitute all purpose flour for gluten free all purpose flour. Note that sometimes it takes just a little more gluten free flour to make it the same thickness as regular. (Depending on the brand.) In most cases, 1/2-1 extra tablespoon will do the trick.
To Make It In The Crock Pot: Prepare the casserole as instructed in the recipe up to the step of spreading it in the baking dish. Spread the cheesy potato mixture in the Crock Pot, cover with the lid, and cook for 2-3 hours on HIGH or for 4-4.5 hours on LOW. Spread the grated cheese on top of the casserole during the last 30 minutes of cook time.
Storing: Store any leftover hashbrown casserole in the refrigerator covered air-tight. You can store it in the original baking dish or transfer it into a food storage container with a lid. Properly stored, hashbrown casserole will last up to 3 days.