Ingredients
32 oz frozen shredded hashbrowns, thawed
4 tbsp unsalted butter
1 sm onion, finely chopped
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1.50 cups shredded cheddar cheese, divided
½ tsp garlic powder
½ tsp paprika
½ cup grated Parmesan cheese
½ cup breadcrumbs
2 tbsp fresh chives, chopped
salt and black pepper, to taste
Directions
1
Preheat the oven to 375ºF. Grease a 9×13-inch casserole dish.
2
Melt the butter in a saucepan over medium heat. Add the onion and cook until softened. Stir in the flour, then whisk in the milk and cream until smooth and thickened.
3
Stir in 1 cup cheddar, garlic powder, paprika, salt, and black pepper.
4
Spread the hashbrowns in the prepared dish. Pour the sauce over and toss gently to coat.
5
Top with the remaining cheddar, Parmesan, and breadcrumbs.
6
Bake uncovered for 30–35 minutes, until bubbly and golden. Let rest for 5–10 minutes, then garnish with chives.
