CLASSIC VERSION
12 large potatoes, boiled and grated OR 1 (24-ounce) bag frozen country-style cubed hash browns, thawed
1 (10-3/4-ounce) can cream of
chicken soup
2 cups sour cream
1 cup grated Cheddar cheese (or a
little more)
½ cup butter, melted
1/3 cup onions, minced
Topping:
Topping:
2 cups corn flakes
2 tablespoons butter, melted
Combine soup, sour cream, cheese,
½ cup melted butter and onions. Gently
blend into potatoes. Pour into 9”x 13”
glass baking dish. Crush corn flakes and
mix in 2 tablespoons melted butter. Sprinkle on top. (Or omit the
corn flake topping and just sprinkle with paprika). Bake at 350 degrees for 40 to 45 minutes.
"FROM SCRATCH" VERSION
3 tablespoons unsalted butter
2 onions, chopped fine
1/4 cup all-purpose flour
1-1/2 cups low-sodium chicken broth
1 cup half-and-half
1-3/4 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 cups shredded sharp cheddar cheese
30 ounces (8 cups) frozen shredded hash brown potatoes
1/2 cup sour cream
4 cups sour-cream-and-onion potato chips, crushed
Adjust oven rack to middle position and heat oven to 350 degrees. Melt butter in Dutch oven over medium-high heat. Cook onion until softened, about 5 minutes. Add flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth, half-and-half, salt, thyme, and pepper and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Off heat, whisk in cheddar until smooth.
Stir potatoes into sauce, cover, and cook, stirring occasionally, over low heat until thawed, about 10 minutes. Off heat, stir in sour cream until combined.
Scrape mixture into 13 by 9-inch baking dish and top with potato chips. Bake until golden brown, 45 to 50 minutes. Let cool 10 minutes. Serve.
REDUCED-FAT VERSION
3 ounces (2 cups) reduced-fat potato chips
1-1/2 tablespoons ranch-flavored salad dressing mix
1-1/2 cups 2 percent low-fat milk
1 tablespoon cornstarch
2 teaspoons olive oil
2 onions, chopped fine
3 garlic cloves, minced
1-3/4 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 (12-ounce) can evaporated milk
30 ounces (8 cups) frozen shredded hash brown potatoes
4 ounces extra-sharp cheddar cheese, shredded (1 cup)
1/2 cup low-fat sour cream
1/4 cup grated Parmesan cheese
Adjust oven rack to middle position and heat oven to 350 degrees. Place potato chips and salad dressing mix in 1-gallon zipper-lock bag, seal, and crush chips to fine crumbs with rolling pin; set aside. Whisk 1/4 cup low-fat milk with cornstarch in bowls; set aside.
Heat oil in Dutch oven over medium heat until shimmering. Cook onions until just beginning to brown, about 5 minutes. Stir in garlic, salt, mustard, thyme, and pepper and cook until fragrant, about 30 seconds. Add evaporated milk and remaining 1-1/4 cups low-fat milk and bring to boil, stirring occasionally.
Stir in potatoes and cornstarch mixture. Cover and cook over medium heat, stirring occasionally to prevent scorching, until mixture has thickened, about 8 minutes. Off heat, stir in cheddar, sour cream, and Parmesan until melted and combined.
Transfer potato mixture to 13- by 9-inch baking dish. Sprinkle potato chip mixture over top. Bake until bubbling around edges and golden brown on top, 40 to 45 minutes, rotating dish halfway through baking. Let cool for 10 minutes. Serve.
"FROM SCRATCH" VERSION
3 tablespoons unsalted butter
2 onions, chopped fine
1/4 cup all-purpose flour
1-1/2 cups low-sodium chicken broth
1 cup half-and-half
1-3/4 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 cups shredded sharp cheddar cheese
30 ounces (8 cups) frozen shredded hash brown potatoes
1/2 cup sour cream
4 cups sour-cream-and-onion potato chips, crushed
Adjust oven rack to middle position and heat oven to 350 degrees. Melt butter in Dutch oven over medium-high heat. Cook onion until softened, about 5 minutes. Add flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth, half-and-half, salt, thyme, and pepper and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Off heat, whisk in cheddar until smooth.
Stir potatoes into sauce, cover, and cook, stirring occasionally, over low heat until thawed, about 10 minutes. Off heat, stir in sour cream until combined.
Scrape mixture into 13 by 9-inch baking dish and top with potato chips. Bake until golden brown, 45 to 50 minutes. Let cool 10 minutes. Serve.
REDUCED-FAT VERSION
3 ounces (2 cups) reduced-fat potato chips
1-1/2 tablespoons ranch-flavored salad dressing mix
1-1/2 cups 2 percent low-fat milk
1 tablespoon cornstarch
2 teaspoons olive oil
2 onions, chopped fine
3 garlic cloves, minced
1-3/4 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 (12-ounce) can evaporated milk
30 ounces (8 cups) frozen shredded hash brown potatoes
4 ounces extra-sharp cheddar cheese, shredded (1 cup)
1/2 cup low-fat sour cream
1/4 cup grated Parmesan cheese
Adjust oven rack to middle position and heat oven to 350 degrees. Place potato chips and salad dressing mix in 1-gallon zipper-lock bag, seal, and crush chips to fine crumbs with rolling pin; set aside. Whisk 1/4 cup low-fat milk with cornstarch in bowls; set aside.
Heat oil in Dutch oven over medium heat until shimmering. Cook onions until just beginning to brown, about 5 minutes. Stir in garlic, salt, mustard, thyme, and pepper and cook until fragrant, about 30 seconds. Add evaporated milk and remaining 1-1/4 cups low-fat milk and bring to boil, stirring occasionally.
Stir in potatoes and cornstarch mixture. Cover and cook over medium heat, stirring occasionally to prevent scorching, until mixture has thickened, about 8 minutes. Off heat, stir in cheddar, sour cream, and Parmesan until melted and combined.
Transfer potato mixture to 13- by 9-inch baking dish. Sprinkle potato chip mixture over top. Bake until bubbling around edges and golden brown on top, 40 to 45 minutes, rotating dish halfway through baking. Let cool for 10 minutes. Serve.