Cheesy Hashbrown Casserole - Dish with Drew

Cheesy Hashbrown Casserole

This Cheesy Hashbrown Casserole is truly the quintessential side dish for any cozy gathering, whether it’s a holiday brunch or a weeknight family dinner where you just need that massive hug of comfort food. It absolutely transcends the standard, dry casseroles you might be used to, transforming into something super rich, unbelievably creamy, and structurally perfect. That indulgent texture is the secret to its high-end feel, and we achieve it by layering two different culinary techniques: the classic French roux base combined with a stabilizing custard preparation. This dual-base strategy is what gives the sauce its signature velvety finish and ensures that every single shred of potato is coated in a thick, luxurious layer of sharp cheddar and melty Colby Jack cheese, making the dish remarkably smooth from the first bite to the last. This commitment to achieving the ideal creamy interior is what elevates a simple casserole into a truly restaurant-worthy experience.

The best part about this decadent side, and one of my favorite elements of low-fuss entertaining, is the incredible opportunity for make-ahead magic. You can easily complete all the steps up to the baking phase, pop the entire dish into the fridge covered, and then bake it fresh the day of your gathering, freeing up your precious time and oven space when you need it most. And let’s not forget the crucial final texture—the combination of crispy bacon bits and crunchy fried onions that we fold into the topping ensures that every bite has that perfect savory crunch to contrast the silky filling. The richness of the cheese sauce, the subtle spice from the red pepper flakes, the savory depth of the rendered bacon fat, and that final glorious layer of golden-brown crunch make this hashbrown casserole a guaranteed crowd-pleaser that will have everyone asking for your secret recipe.

🧾 Ingredients 🧾

5 strips of bacon
1 medium onion
2 garlic cloves
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 tablespoons chicken bouillon (reduce to 1.5 if using salted butter)
4 ounces colby jack cheese, grated
8 ounces sharp cheddar cheese, grated
2 cups whole milk
1 cup heavy cream
2 egg yolks
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
18 ounces frozen hashbrowns or grated potatoes (I am using Ore-Ida)
2 cups fried onions
1 to 2 green onions, for garnish

👨‍🍳 Instructions 👨‍🍳

1) Chop the onion, mince the garlic, grate all cheeses, and cut the bacon into half inch pieces. Preheat your oven to 350 F. Reserve two ounces of shredded cheddar cheese for the topping.

2) Place the chopped bacon into a cold pot on the stove. Turn the heat to medium and cook until all the fat has rendered and the bacon bits become crispy. Carefully remove the cooked bacon and place it aside to drain. Leave all bacon fat inside the pot.

3) Add the unsalted butter to the bacon fat. Once melted, add the chopped onions and sauté for five to seven minutes until the onions soften and begin to brown lightly.

4) Add the minced garlic and sauté for three minutes, stirring so the garlic doesn’t burn.

5) Add the all-purpose flour and whisk or stir it in thoroughly. Cook the flour for two to three minutes.

6) Slowly pour in the whole milk while whisking to incorporate it fully. Once smooth, add the chicken bouillon, paprika, and red pepper flakes.

7) Continue cooking until the mixture begins to thicken, about five minutes. Once thickened, add the shredded colby jack and six ounces of the shredded sharp cheddar. Reduce heat to low and stir until the cheese melts completely.

8) In a small bowl, whisk together the two egg yolks and the heavy cream until smooth. Slowly pour this mixture into the pot while whisking to fully combine. Turn off the heat once incorporated.

9) Add the frozen shredded potatoes directly into the pot and mix thoroughly until every piece of potato is coated in the creamy cheese mixture.

10) Transfer the mixture into a greased 10 by 6-inch baking dish or a similarly sized round dish. Spread it evenly. 

11) Make the topping by combining the crispy bacon bits, fried onions, and the reserved two ounces of shredded cheddar cheese.

12) Sprinkle the topping evenly over the entire surface of the casserole. Make sure it is well distributed, so every bite has crunch.

13) Place the casserole dish on a baking tray to catch any bubbling fat during baking. Bake at 350 F for about sixty minutes, or until the top is golden brown and the casserole is bubbling around the edges.

14) Garnish the hot casserole with finely chopped green onions before serving.

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