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spoonful of freshly made cheesy hashbrown casserole
Molly LaFontaine

Cheesy Hashbrown Casserole (made from scratch!)

5 from 3 votes
My cheesy hashbrown casserole is made completely from scratch without canned soup or cereal! Instead, I use wholesome ingredients, fresh potatoes, and breadcrumbs for the top. It's the perfect side dish for holidays, Sunday suppers, and watching football! It's my husband's favorite recipe on the blog! I hope you love it as much as we do!
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Step-By-Step Mode

Ingredients
  

  • 4 medium russet potatoes (I use organic)
  • 1 1/2 cup sour cream
  • 3 cups shredded mild cheddar cheese
  • 1/2 of a yellow onion, finely diced (about 1/2 cup diced)
  • 2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder (no salt added)
  • 1/2 cup milk (I use whole milk)
  • 6 Tbsp melted salted butter
  • 1 cup bread crumbs (I use homemade breadcrumbs, recipe in notes)

Instructions

  1. Rinse potatoes to remove dirt and place in a pot of boiling water with skins on (water should cover potatoes). Cook on medium heat for 20 minutes, uncovered.
  2. While potatoes are cooking, add sour cream, shredded cheese, finely diced onion, salt, pepper, garlic powder, milk, and melted butter into a medium sized mixing bowl. Stir to combine. Set aside while potatoes cook.
  3. Take potatoes out of boiling water and let cook on a cooling rack or towel for 5-10 minutes. Discard water.
  4. Preheat oven to 400 degrees Fahrenheit.
  5. Once potatoes are cooled use your hands or a knife to peel off skins and grate each potato with a cheese grater into sour cream mixture.
  6. Stir grated potatoes evenly into mixture. If your mixing bowl is oven-safe (like Pyrex) then evenly smooth out mixture and add breadcrumbs on top. If you don't have an oven-safe glass bowl, transfer mixture to a casserole dish then top with breadcrumbs. You may need to add 5-10 minutes on the bake time.
  7. Bake at 400 degrees Fahrenheit for 35-40 minutes or until fully cooked and breadcrumbs are golden brown. Serve and enjoy!

Video

Notes

My homemade bread crumb recipe (for sourdough or any bread): https://plumbranchhome.com/how-to-make-bread-crumbs/
 
 
Please see blog post for all kinds of helpful tips and storage information. You can double this recipe as many times as you’d like.
 
 
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This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence). 
 
 
 
Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!
 
 
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