Ingredients (~9 servings)
- 12 oz sour cream
- 1 1/2 cups heavy cream
- 3/4 cup salted butter, melted, plus more for greasing
- 1 1/2 tsp garlic powder
- 3/4 tsp onion powder
- 1 1/2 tsp kosher salt
- Freshly cracked black pepper
- 1 (30-ounce) bag frozen hash browns, thawed, patted dry
- 4 1/2 cups grated cheddar cheese
- 1/2 cup freshly grated Parmesan
- Minced fresh chives, for serving (optional)
Get Your Oven Ready and Prep the Baking Dish
Preheat the oven to 375F with a rack in the center position.
Grease a 9×13-inch baking dish with butter – make sure you get the corners good so nothing sticks.
Make the Cream Base
In a large bowl, combine the sour cream, heavy cream, melted butter, garlic powder, onion powder, salt, and pepper.
Whisk until smooth – the sour cream will clump at first but keep stirring and it’ll come together.
Layer the Potatoes and Cheese
Add half of the thawed hash browns to the prepared baking dish in an even layer.
Top with half of the cheddar cheese, then add the remaining potatoes on top.
Pour the cream mixture over everything – it should coat most of the potatoes but won’t cover them completely.
Sprinkle the Parmesan and remaining cheddar cheese over the top.
Bake Until Golden and Bubbly
Bake for ~45 minutes, or until the potatoes are fork tender and the cheese on top is golden brown and bubbly around the edges.
The top should look crispy but not burnt – if it’s browning too fast, tent with foil for the last 10 minutes.
Let it rest for ~5 minutes before serving so the cream mixture can set up a bit.
Top with chives if you’ve got them – totally optional but they add a nice pop of color and freshness.
Copy Cat Cracker Barrel Hashbrown Casserole
Ingredients
Ingredients (~9 servings)
- 12 oz sour cream
- 1 1/2 cups heavy cream
- 3/4 cup salted butter melted, plus more for greasing
- 1 1/2 tsp garlic powder
- 3/4 tsp onion powder
- 1 1/2 tsp kosher salt
- Freshly cracked black pepper
- 1 bag frozen hash browns 30-ounce, thawed, patted dry
- 4 1/2 cups grated cheddar cheese
- 1/2 cup freshly grated Parmesan
- Minced fresh chives optional, for serving
Instructions
- Preheat oven to 375F and butter a 9×13-inch baking dish.
- Whisk sour cream, heavy cream, melted butter, garlic powder, onion powder, salt, and pepper until smooth.
- Layer half the hash browns in dish, top with half the cheddar cheese.
- Add remaining hash browns, pour cream mixture over potatoes.
- Sprinkle remaining cheddar and Parmesan cheese on top.
- Bake 45 minutes until potatoes are tender and cheese is golden and bubbly.
- Let rest 5 minutes before serving.
- Garnish with chives if desired.
