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Party Potatoes

Source of Recipe


From "The Southern Sympathy Cookbook" by Perre Coleman Magness



List of Ingredients



• 1 (2-pound) package frozen Southern-style hash-brown potatoes
  
• 8 strips bacon
  
• 8 ounces sharp Cheddar, grated
  
• ¼ cup finely chopped chives
  
• 4 Tbsp (½ stick) unsalted butter, plus 2 tablespoons
  
• 3 Tbsp all-purpose flour
  
• 3 cups whole milk
  
• 1½ tsp kosher salt
  
• Ground black pepper, to taste
  
• ½ tsp garlic powder
  
• ½ tsp onion powder
  
• ½ tsp paprika
  
• Dash of cayenne
  
• About 30 buttery crackers (I like Town House), 1 sleeve
  






Instructions



1. Grease a 9 x 13-inch baking dish. Shake the potatoes into a colander and leave to thaw for about 15 minutes. There is no need to thaw them completely, but make sure there are no ice crystals.
   
   
2. Cut the bacon into small pieces and cook until crispy. Remove to paper towels to drain and cool.
   
   
3. Break up the potatoes and toss with the bacon pieces, cheese, and chives in the baking dish, doing your best to evenly distribute everything.
   
   
4. Melt 4 tablespoons butter in a medium saucepan, then whisk in the flour. Cook until smooth and pale in color, then slowly stir in the milk. Stir constantly until the sauce has thickened, then stir in the salt, pepper, garlic powder, onion powder, paprika, and cayenne. Cook, stirring, until the mixture thickens and comes to a boil. Pour over the potatoes in the baking dish, spreading it out to cover the surface. Melt the remaining 2 tablespoons butter and cool slightly. Crush the crackers in a zip-top plastic bag, add the butter and shake to combine - get in there with your hands to mix everything up if needed. Spread the crumbs over the top of the casserole. At this point, the dish can be cooled, covered, and refrigerated overnight.
   
   
5. When ready to bake, preheat the oven to 350°F. Uncover the dish and bake for 50 to 60 minutes, until the mixture is set and the top is lightly golden.
   
   Serves 12