Creamy Potato and Chive Casserole

Creamy potato casserole made with a scratch-cooked sauce, chives, and a crisp panko-Parmesan topping instead of canned soup.

Prep: 20 min · Cook: 50 min · Yield: 8 · Method: Oven

Ingredients

• 24 oz frozen hash browns
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 1.5 cups chicken stock
• 1 cup sour cream
• 2 cups cheddar cheese
• 0.25 cup chives
• 1 cup panko breadcrumbs
• 0.5 cup parmesan cheese
• 2 tbsp melted butter

Cooking instructions

1. Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter. — 375°F
2. In a large saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 2 minutes to create a roux. Gradually whisk in the chicken stock until smooth and thickened, then stir in the sour cream, cheddar cheese, and minced chives. (about 8 min) — medium
3. Place the thawed hash browns into a large mixing bowl. Pour the prepared sauce over the potatoes and fold gently until evenly coated.
4. Transfer the mixture to the prepared baking dish and spread into an even layer.
5. In a small bowl, combine the panko, parmesan, and melted butter. Sprinkle this mixture evenly over the top of the casserole.
6. Bake in the center of the oven until the edges are bubbling and the topping is golden brown, about 40 to 45 minutes. (about 45 min) — 375°F
7. Let the casserole rest on a wire rack for 10 minutes to allow the sauce to set before serving. (about 10 min)