Onion Potatoes (Print Version)

# Ingredients:

01 - 32 ounces of frozen hash brown cubes, thawed.
02 - 1/4 cup (57g) of melted unsalted butter for the potatoes.
03 - 2 cups (226g) of shredded sharp cheddar cheese.
04 - 1 1/2 cups (345g) of sour cream.
05 - 1/4 cup (57g) of unsalted butter for the sauce.
06 - 1 small yellow onion, chopped.
07 - 2 teaspoons of minced garlic.
08 - 1/4 cup (31g) of all-purpose flour.
09 - 1 teaspoon of kosher salt.
10 - 1/2 teaspoon of black pepper.
11 - 1/2 teaspoon of cayenne pepper.
12 - 1/2 teaspoon of dried mustard powder.
13 - 1/2 cup (120g) of chicken broth at room temperature.
14 - 1/2 cup (122.5g) of room temperature whole milk.
15 - 2 large yellow onions (about 4 cups), cut thin.
16 - 4 cups of vegetable oil for deep frying.
17 - 1/2 teaspoon of kosher salt for seasoning the onions.

# Instructions:

01 - Turn oven on to 350°F. Stir thawed potatoes, melted butter, shredded cheese, and sour cream together in a big bowl.
02 - Cook garlic and onions in butter until softened. Add flour and spices, then whisk in milk and broth to make a creamy sauce.
03 - Mix the creamy sauce into the potato mixture and transfer it all into a greased 9x13-inch pan.
04 - Put the casserole in the oven and bake for 45 to 50 minutes until it's bubbling nicely.
05 - Bring the oil to 350°F. Fry onion slices in small batches for 2-5 minutes until crispy and golden. Let them drain and sprinkle with salt.
06 - Spread crispy onions over the hot casserole and dig in right away.

# Notes:

01 - Feel free to prep everything ahead, but save the onions for the last minute.
02 - Keep the oil at 350°F for every batch of onions you fry.

Back