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Category: Potatoes
Prep Time: Cook Time: Total Time:
1 large pkg frozen cubed hash brown potatoes, thawed
1-2 cloves garlic, minced
1-2 stalks celery, chopped
1 small onion, chopped
1/4 cup butter
1/4 cup flour
1 1/2 to 2 cups heavy cream
1/2 to 1 cup low-sodium chicken broth
1 1/2 cups each shredded sharp cheddar cheese and shredded Monterey Jack cheese or Mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon each Nutmeg, White Pepper, Sea Salt and Creole or Cajun Seasoning
Additional shredded cheese to top casserole, optional
Preheat oven to 350 degrees F. In a large bowl, combine cheeses and tossing lightly until evenly coated; set aside.
In a skillet, saute the celery, onion and garlic in the butter until tender. Stir in the flour and cook until flour mixture is slightly browned. Add cream, broth, and seasonings; stirring to mix well. Cook on medium heat for 10 minutes to form a thick white sauce. Stir constantly to prevent scorching or burning. Turn off the heat. Stir in cheeses until melted. Fold in the potatoes. Add additional cream and/or broth if the mixture is to thick.
In a large gratin dish, spread half of potato mixture then sprinkle evenly with 1 cup cheese mixture, salt, black pepper and granulated garlic. Repeat layering one more times. Set aside.
Place potatoes on center rack of oven and bake until golden brown and fork inserted into center meets little resistance, about 75 minutes or until golden brown. Top with shreded cheese mixture and bake an additional 30-45 minutes or until cheese has melted. Remove from oven and let cool 10 minutes before serving.
Serves 6-8
Note: I like to add between the layers of potatoes, velveeta cheese instead of additional cheddar and monterey jack.
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* Cajun Cheesy Hash Brown Casserole*
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Category: Potatoes
Prep Time: Cook Time: Total Time:
1 large pkg frozen cubed hash brown potatoes, thawed
1-2 cloves garlic, minced
1-2 stalks celery, chopped
1 small onion, chopped
1/4 cup butter
1/4 cup flour
1 1/2 to 2 cups heavy cream
1/2 to 1 cup low-sodium chicken broth
1 1/2 cups each shredded sharp cheddar cheese and shredded Monterey Jack cheese or Mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon each Nutmeg, White Pepper, Sea Salt and Creole or Cajun Seasoning
Additional shredded cheese to top casserole, optional
Preheat oven to 350 degrees F. In a large bowl, combine cheeses and tossing lightly until evenly coated; set aside.
In a skillet, saute the celery, onion and garlic in the butter until tender. Stir in the flour and cook until flour mixture is slightly browned. Add cream, broth, and seasonings; stirring to mix well. Cook on medium heat for 10 minutes to form a thick white sauce. Stir constantly to prevent scorching or burning. Turn off the heat. Stir in cheeses until melted. Fold in the potatoes. Add additional cream and/or broth if the mixture is to thick.
In a large gratin dish, spread half of potato mixture then sprinkle evenly with 1 cup cheese mixture, salt, black pepper and granulated garlic. Repeat layering one more times. Set aside.
Place potatoes on center rack of oven and bake until golden brown and fork inserted into center meets little resistance, about 75 minutes or until golden brown. Top with shreded cheese mixture and bake an additional 30-45 minutes or until cheese has melted. Remove from oven and let cool 10 minutes before serving.
Serves 6-8
Note: I like to add between the layers of potatoes, velveeta cheese instead of additional cheddar and monterey jack.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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