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crunchified potatoes

crunchified potatoes

these are a rich potato with sour cream and cheese
serves 4
by nancy stone

Ingredients

  • 1 stick butter divided
  • one bag frozen shredded hash brown potatoes
  • 1 medium onion grated
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 2 cups low-sodium chicken broth
  • kosher salt and freshly ground black pepper
  • 1 1/2 cups grated monterey jack cheese
  • 1 cup sour cream
  • 1/2 cup grated sharp cheddar
  • 2 cups potato chips
  • 1/4 cup grated parmesan

Instructions

  1. preheat the oven to 350 degrees.
  2. take the potatoes out of the freezer
  3. heat a large, deep cast iron skillet over medium-high heat, then melt 6 tablespoons of the butter in it.
  4. add the onions and cook, stirring occasionally, until the onions start to soften, 2 to 3 minutes.
  5. sprinkle the flour over the onions and stir to incorporate.
  6. cook for a minute or 2 to cook out the raw flour, but do not let it color.
  7. whisk in the milk, making sure to get out all the lumps.
  8. add the broth and whisk again if there are still lumps.
  9. bring the mixture to a simmer and allow it to thicken, about 3 minutes.
  10. season to taste with salt and pepper.
  11. turn off the heat and stir in the monterey jack, sour cream and cheddar.
  12. add the hash brown potatoes and mix everything together.
  13. melt the remaining 1 tablespoon butter in a small pan.
  14. put the potato chips and parmesan in a bag and crush the potato chips.
  15. pour in the melted butter and toss to coat.
  16. sprinkle the crumbs over the top of the potatoes.
  17. bake for 25 minutes

Recipe Notes

Adapted from crunchified alla bobby flay