Shredded Potato Casserole Recipe

Ingredients:

• 30 ounces of frozen shredded potatoes, thawed
• 2 tablespoons of olive oil
• 1 onion, finely chopped
• 3 large garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk (low-fat milk can be used if preferred)
• 1 cup chicken broth
• 1 cup sour cream
• 8 ounces of sharp cheddar cheese, grated
• 1 1/2 tablespoons chopped parsley (dried parsley can be substituted)
• Salt and ground black pepper to taste
• 1 cup sharp cheddar cheese (for topping)

Instructions:

1. Preheat the Oven: Set the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Cook the Onion and Garlic: Heat a medium-sized pot over medium heat. Add olive oil, then sauté the onions until golden brown. Add the minced garlic and cook until fragrant.
3. Create the Sauce: Stir in the flour, cooking briefly before gradually adding the chicken broth, stirring continuously. Slowly add the milk while stirring, and allow the mixture to thicken slightly.
4. Mix in Cheese and Seasoning: Add the sour cream, cheddar cheese, salt, and pepper. Stir until the cheese melts and the sauce thickens. Adjust seasoning to taste, then stir in the chopped parsley.
5. Combine and Bake: In a large bowl, mix the shredded potatoes with the cheese sauce until evenly coated. Transfer the mixture to the prepared baking dish and spread it evenly.
6. Add Topping: Sprinkle the remaining grated cheddar cheese on top.
7. Bake: Bake for 35-40 minutes or until the casserole is golden brown and bubbling around the edges.
8. Serve: Let the casserole cool slightly before serving. Enjoy your creamy and cheesy shredded potato casserole!