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Hash Brown Casserole

Source of Recipe


From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich



List of Ingredients



• 8 medium red-skinned potatoes, scrubbed
  
• 2 cups shredded sharp Cheddar cheese, divided
  
• 2 strips bacon, chopped
  
• 1 medium onion, finely chopped
  
• 1½ Tbsp all-purpose flour
  
• 1â…“ cups milk
  
• Scant 1 teaspoon salt
  
• ½ tsp dried thyme
  
• Freshly ground black pepper, to taste
  
• â…” cup sour cream
  
• ½ cup mayonnaise
  
• Paprika, for dusting
  






Instructions



1. Put the potatoes into a large saucepan, cover with lightly salted water, and bring to a boil. Reduce the heat to simmer and cook until barely tender. Drain and set aside to cool. Refrigerate for at least 4 hours or overnight.
   
   
2. Preheat the oven to 350° F. Butter a medium-large casserole.
   
   
3. Peel the chilled potatoes and gently grate on the large holes of a box grater. Transfer to the casserole. Add half of the cheese and toss to mix. Set aside.
   
   
4. Fry the bacon in a skillet, preferably nonstick, over medium heat. When it has rendered some of its fat, add the onion and cook for 4 to 5 minutes, or until soft. Add the flour and cook for 1 minute, stirring constantly. Add the milk, salt, thyme, and pepper to taste, and whisk to blend. Cook, stirring constantly, until the mixture thickens. Add the sour cream and whisk to blend. Heat gently; do not boil. Remove from the heat, add the mayonnaise, and whisk to blend.
   
   
5. Pour the sauce over the potatoes and stir gently to combine. Sprinkle with the remaining cheese and dust with paprika. Bake for 30 to 35 minutes, or until golden brown and bubbly.
   
   Makes 8 servings