I wanted to share a wonderful potato casserole that’s really delicious as a side for an Easter ham. Even with the challenges we face with the corona virus, Easter will come as scheduled, and hopefully, we’ll be able to gather with family and friends.
CHEESY EASTER POTATO CASSEROLE
30 oz. bag frozen shredded potatoes (you’ll need 8 cups)
3tablespoons unsalted butter
1 large onion, chopped fine
1 ½cups chicken broth
1 cup half-and-half
Salt and pepper to taste
2 cups shredded sharp cheddar cheese
8 cups frozen shredded hash brown potatoes
1/2 cup sour cream, not fat free
3 cups sour-cream-and-onion potato chips, crushed
Preheat oven to 350. Melt butter large pot 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 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 frozen potatoes into sauce, cover, and cook, stirring occasionally, over low heat until thawed, about 10 minutes.
Off heat, stir in sour cream until combined.
Pour mixture into sprayed 13 by 9-inch pan and top with chips. Bake until golden brown, 45 to 50 minutes. Let cool 10 minutes. Serve.
Potato mixture can be refrigerated in baking dish, covered with aluminum foil, for 2 days. To finish, bake potatoes 20 minutes. Remove dish from oven and uncover. Top with potato chips and bake until golden brown, 45 to 50 minutes.
Adapted only slightly from America’s Test Kitchen.