Cheesy Potato Casserole

Instructions

1. 1

   Lightly butter or grease a 9x13-inch baking dish.

2. 2

   In a medium pot, melt 1/4 cup butter over medium heat. Add diced onions and cook for 3 to 4 minutes until onions turn translucent but not browned. Then add minced garlic and cook for 30 seconds. Stir in flour and continue to cook for a minute or two until the flour turns a tan color. Slowly whisk in stock and bring sauce to a slight simmer. The sauce will thicken as it heats. Once the sauce is thick like gravy, stir in the cheddar cheese and season with salt and pepper. Remove from heat.

3. 3

   In a large bowl add the frozen hash browns and pour the sauce over the hash browns. Stir together well to combine and transfer to the prepared baking dish. Smooth the top.

4. 4

   Place the casserole in the center rack of your oven and bake for 45 minutes at 400°F. Then turn on the broiler and broil for 5 minutes on high to crisp up the top of the casserole. If your casserole dish is not broiler-safe, then turn the oven up to 500°F and bake for 3 more minutes.

5. 5

   Let the casserole cool slightly but serve while warm. Leftovers keep in the fridge for 5 days. Reheat in the microwave until warmed through. Did you love this recipe? Let us know with a rating and review!

6. 6

   Slice serrano peppers into thin coins. Heat a few tablespoons of olive oil over medium heat in a small skillet. Once it is hot, add serrano coins and cook for 2 to 3 minutes until they start to brown. Remove the coins from the skillet and let drain on a paper towel. Season with a pinch of salt.