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About This Cheesy Hashbrown Casserole Recipe
This grated potato casserole recipe works with a variety of cheese and spice combinations and because it uses store-bought frozen hashbrowns it is nearly effortless, in fact, a pleasure to make.
Once you have prepared potato casserole in the manner we show below you will get a good idea of what you could tweak by way of both ingredients and method and can begin to customize the recipe to your own taste and preferences.
Ingredients
The ingredients for hash brown casserole we use are simple and are shown below in two variations - with cheddar cheese and with feta cheese. The method of preparation is the same and the results are always deeply satisfying - tried and true.
We rely on the simplicity of heavy cream and eggs to create the rich, creamy medium in which the cheese melts and with which the grated potatoes are coated.
This is much better than using various canned condensed cream soup concoctions that seem to prevail in most potato casserole recipes. We hope you will appreciate the difference - you will definitely taste it!
NOTE: We use a round 9 inch casserole dish with a 2.5 inch depth. This results in the perfect thickness for cheesy hashbrown casserole. Plan to use a similarly sized dish for the amount of ingredients in this recipe (area of about 64 square inches and volume of about 159 cubic inches).
Cheddar Cheese Hashbrown Casserole
Hashbrowns. A regular 30 to 32 ounce bag of grated hashbrown potatoes (they work much better than the cubed ones). You may (in fact it is advisable) let them thaw on the counter for a little bit before you begin assembling the dish.
Eggs. The eggs create structure for the casserole, use large ones.
Heavy cream. As explained above, heavy cream is the perfect medium to absorb the melting cheese and provides a luxurious coating for the grated potatoes.
Seasonings. Use kosher salt and black pepper to taste, as well as sweet paprika, oregano and garlic powder. Or substitute as you see fit.
Cheddar cheese. Sharp cheddar offers the strongest flavor which is why we favor it.
Butter. A few butter pieces placed at the bottom of the casserole dish and a few placed on top of the potatoes lend extra richness to the casserole. You do not have to use butter - substitute with olive oil.
Step-by-Step Process
To make cheesy hashbrown casserole begin by pre-heating the oven to 375 Fahrenheit and follow these steps:
Prep. Grease the casserole dish and dot with butter. Beat the eggs with the seasonings and add in the heavy cream.
Assemble. Layer the casserole dish with half the hashbrowns and half the cheese, after which pour over half of the eggs and cream mixture. Repeat with the remaining ingredients. Sprinkle a bit of cheddar on top (optional) and dot with more butter (also optional).
Bake. Bake the casserole for roughly 40 minutes at 375 Fahrenheit. If needed, leave it in the oven for a few extra minutes.
NOTE: The total baking time depends on how cold the hashbrowns were (if you didn't thaw them it will take longer) as well as the the shape and size of the dish you are using and the calibration of your oven.
Version Two: Feta Cheese Hashbrown Casserole
Ingredients. The difference here is that we use fresh minced garlic cloves, chopped dill, Greek oregano and black pepper as sesonings. We don't add salt because usually feta cheese is quite salty on its own. You can substitute with dried dill and oregano, etc.
Preparation. The preparation is the same as the cheddar cheese version with the only difference being that we apply the crumbled feta cheese in a single layer in between the two layers of hashbrowns.
To serve the feta cheese hashbrown casserole you can garnish with fresh dill and oregano if you have it and red pepper flakes for a touch of heat. A drizzle of strong flavored extra virgin olive oil is a suitable finish for this version.
How to Serve Hashbrown Cheesy Potato Casserole
Truly a comfort food dish on its own - binge on scoop after scoop of this creamy, cheesy goodness at any time of the day.
Great for breakfast or brunch potato item - alongside a bit of bacon, sausage and eggs.
Side dish - always praised by family members and guests, this potato casserole pairs well with most proteins.
Main vegetarian dish accompanied by a fresh salad.
Other Flavors Combinations
- We love to make this hashbrown potato casserole with smoked gouda cheese and go heavy on the black pepper when we season the eggs and cream mixture. We typically add chives to it as well and use them as a garnish once the casserole is baked.
- Another great combination is parmesan cheese and rosemary. Either use dried rosemary for the eggs and cream mixture or chop up fresh rosemary leaves very finely before you add them. Garnish with more of the same.
Storage and Reheating
Store leftover cheesy hashbrown casserole in an airtight container in the refrigerator.
The simplest way to reheat it is in the microwave. Alternatively, you can place the leftover quantity in a small pan for which you have a lid and with the lid slightly ajar reheat over medium-low heat.
Recipe
Easy Cheesy Hashbrown Casserole with Heavy Cream
Ingredients
Cheddar Cheese Version
- 30-32 oz frozen hashbrowns grated type*
- 1 teaspoon olive oil to grease dish
- 4 tablespoon butter divided, cut in knobs (optional)
- 3 large eggs
- 1 ¼ cup heavy cream
- 8 oz shredded cheddar cheese about 1 ½ cups
- 1 teaspoon garlic powder or to taste
- 1 teaspoon paprika or to taste
- 1 teaspoon oregano or to taste
- kosher salt to taste
- black pepper to taste
Feta Cheese Version
- 30-32 oz frozen hashbrowns grated type
- 1 teaspoon olive oil to grease dish
- 4 tablespoon butter divided, cut in knobs (optional)
- 3 large eggs
- 1 ¼ cup heavy cream
- 8 oz feta cheese crumbled
- 3 cloves garlic minced
- 1 tablespoon fresh dill finely chopped plus more for garnish
- 1 tablespoon fresh oregano finely chopped, plus more for garnish
- black pepper to taste
- salt to taste, only if feta is not salty
Instructions
Cheddar Cheese Version
- Pre-heat the oven to 375 F. Grease the casserole dish with olive oil and dot with half the butter (optional).
- In a bowl beat the eggs and the seasoning and stir in the heavy cream.
- Spread half of the hashbrowns as a single layer, then top them with half of the cheddar. Pour over half of the eggs and cream mixture. Repeat with the remaining ingredients. Finish with a sprinkle of cheddar and dot with remaining butter (optional).
- Bake for approximately 40 minutes, possibly a bit longer if needed. The casserole is ready when it slightly separates from the sides and the hasbrowns are beginning to crisp up around the edge.
Feta Cheese Version
- Perform steps 1 and 2 from previous version (add the minced garlic and herbs into the eggs and cream mixture).
- Spread half of the hashbrowns as a single layer, then top them with the crumbled feta cheese. Pour over half of the eggs and cream mixture. Repeat with the remaining hashbrowns and pour over the remaining cream mixture. Finish by dotting with butter or a drizzle of olive oil (optional).
- Bake for approximately 40 minutes, possibly a bit longer if needed.
Video
Fay
Comfort food at its best. After making this once for the whole family I had the idea to treat myself to a third of a batch. Just for me! My husband and daughter are away for the week and I had an amazing comfort food meal, no guilt!!!
Rami
This is a perfect brunch potato dish. It is easy to make and offers a lot of flavor. Made it for Easter and everyone loved it.
Tessie
Tessie
It was rich and easy to make as promised. Will definitely be trying the feta cheese version in the future.