Copy Cat Cracker Barrel Hashbrown Casserole
I grew up eating this at every church potluck and family gathering - it's basically funeral potatoes but with that Cracker Barrel twist. Takes ~1 hour start to finish and uses stuff you probably already have.
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 9x13-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.
Notes
Cover with foil if top browns too quickly.
Did you make this recipe?Let me know how you liked it below!