Ingredients:

  • 5 kg (52 oz) Frozen Shredded Hash Brown Potatoes (thawed and drained well)
  • 120 g (8 Tbsp) Unsalted Butter (divided)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 300 ml (1 1/4 cups) Condensed Cream of Chicken Soup
  • 240 g (1 cup) Sour Cream (full-fat recommended)
  • 120 ml (1/2 cup) Whole Milk or Half-and-Half
  • 500 g (18 oz) Sharp Cheddar Cheese, grated (divided, reserve 100g for topping)
  • 1 tsp Smoked Paprika (optional)
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 80 g (3 cups loosely packed) Plain Cornflakes, lightly crushed

Instructions:

  1. Thaw Potatoes: Ensure the hash browns are completely thawed. Spread them out on a clean tea towel or several layers of paper towels and gently press to remove as much excess moisture as possible. Dry potatoes are key to avoiding a watery casserole.
  2. Preheat Oven: Preheat your oven to 175°C (350°F). Lightly grease the 9x13-inch casserole dish.
  3. Sauté Aromatics: Melt half of the butter (60g) in a medium saucepan over medium heat. Add the diced onion and sauté until softened and translucent (about 5–7 minutes). Add the minced garlic and cook for 1 minute until fragrant. Remove from heat.
  4. Create the Base: Stir in the condensed soup, sour cream, and milk until the mixture is smooth.
  5. Season: Stir in the smoked paprika, salt, and pepper.
  6. Add Cheese (Internal): Add 400g of the grated sharp Cheddar to the sauce base and stir until mostly melted and creamy.
  7. Combine Ingredients: Transfer the drained potatoes into the large mixing bowl. Pour the prepared cheese sauce over the potatoes. Gently fold until the potatoes are evenly coated, ensuring not to mash them.
  8. Transfer to Dish: Spread the potato mixture evenly into the prepared casserole dish.
  9. Prepare Topping: In a small bowl, melt the remaining 60g of butter. Add the crushed cornflakes and stir until coated.
  10. Add Final Cheese: Sprinkle the reserved 100g of Cheddar cheese over the potato mixture in the dish, followed by the buttered cornflakes.
  11. Bake (Covered): Cover the casserole dish tightly with aluminium foil. Bake for 30 minutes.
  12. Bake (Uncovered): Remove the foil and bake for another 20–25 minutes, or until the topping is golden brown, the edges are bubbling vigorously, and the centre is cooked through.
  13. Rest: Remove from the oven and let the casserole rest for 10–15 minutes before serving. This crucial resting time allows the sauce to set up perfectly.