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Cheesy Hashbrown Casserole is a delicious addition to any meal of the day. Popular for holiday dinners and weekend brunches. This recipe is completely from scratch made from whole potatoes and no canned soups!
Cheesy Hashbrown Casserole
Hashbrown casserole is a classic side dish to serve for potlucks and holiday dinners. It’s so simple to make with pantry staples and is sure to be a family favorite.
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Just take me to the recipe! For the printable recipe card, you will just need to scroll to the very bottom. There you will find the ingredients list and full directions. Otherwise, read on to see the step by step photos.
Budget Tip!
I don’t ever remember to buy frozen or packaged hashbrowns from the grocery store. There’s no need for expensive pre shredded potatoes to make hashbrown casserole! You can make them with the potatoes that you already have on hand.
How to Shred Potatoes for Hashbrowns:
- Wash and dry potatoes. Peel if desired.
- Shred on the large side of a box grater or use a food processor.
- Squeeze shredded potatoes over the sink to remove the excess liquid. This will keep your hashbrowns from being mushy.
- Place shredded potatoes in a large bowl.
This method works for hashbrown casserole or traditional fried hashbrowns.
How to Make Cheesy Hashbrown Casserole:
- Shred 2 pounds of russet potatoes and squeeze out excess liquid. Place in a large bowl.
- Dice 1 cup onion and add to shredded potatoes.
- Shred 8 ounces of cheddar cheese and add 2/3 of it to potato mixture.
- In another bowl combine melted butter, heavy cream, sour cream, chicken base, salt and pepper. Whisk together and pour over potato mixture.
- Mix potato and cream mixture until well combined.
- Spray a 9 x 13 baking dish with cooking spray.
- Pour potato mixture into baking dish and spread evenly. Top with remaining cheese.
- Bake 45 minutes to 1 hour or until potatoes are cooked through.
Can you make hashbrown casserole ahead?
Hashbrown casserole is one of those dishes that just gets better the next day. Prepare up to 2 days in advance. Mix it up and cover tightly with plastic wrap, do not bake. Refrigerate until ready to bake. Bake as directed.
More Potato Recipes to Try:
- Garlic Mashed Potatoes are great for weeknight dinners and delicious enough for any holiday meal. Made so flavorful with homemade garlic butter.
- Potato Gratin is just loaded with cheesy goodness. One of my favorite for celebrations and holiday dinners.
- Creamy Dill Potato Salad is always a hit with the crowd. So easy to make and so creamy and delicious.
- Air Fryer Roasted Potatoes are super easy to make for busy weeknights. Tons of flavor from garlic and rosemary.
- Grilled Potatoes are simple to make with any dinner on the grill. Loaded with cheese and everything bagel seasoning, these potatoes are sure to be a family favorite.
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What You Need to Make Hashbrown Casserole From Scratch:
- Box Grater for shredding potatoes and cheese.
- Glass 9 x 13 Baking Dish ~ So handy for casseroles, desserts and more.
- Potato Peeler ~ My favorite one, ever.
- Flat Whisk ~ My favorite kitchen gadget. I use this every single day.
The first time I ever tried this casserole was in Wyoming when we went to help the neighbors work their sheep. They called this dish branding potatoes because they were what everyone served for lunch when they branded cattle.
I also love the hashbrown casserole at Cracker Barrel and it’s always been one of my favorite side dishes. I haven’t made it that often because I always forget to pickup the hashbrowns at the grocery store. Since I have figured out how to make it from scratch, it’s on the menu frequently!
I hope you’ll give this recipe a try, it’s a great dish to change up your side dish options.
Cheesy Hashbrown Casserole
Cheesy Hashbrown Casserole is a delicious addition to any meal of the day. Popular for holiday dinners and weekend brunches. This recipe is completely from scratch made from whole potatoes and no canned soups!
Ingredients
- 2 pounds russet potatoes
- 1 cup diced onion
- 8 ounces shredded cheddar cheese, divided use
- 12 ounces sour cream
- 3/4 cup heavy cream
- 1/2 cup melted butter
- 1 teaspoon chicken base
- 1 teaspoon pepper
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 375 °
- Scrub potatoes and peel if desired. Shred on large side of box grater.
- Squeeze out excess liquid from potatoes over the sink and place in a large bowl.
- Add onions and 2/3 of shredded cheese, set aside.
- In another bowl, combine sour cream, heavy cream, melted butter, chicken base, pepper and salt. Whisk until well combined.
- Pour over potato mixture, stirring until mixed well.
- Pour into a greased 9 x 13 baking pan and top with remaining cheese.
- Bake 45 minutes to one hour or until potatoes have cooked through.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 333 Total Fat: 25g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 73mg Sodium: 297mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 8g
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