A cheesy easy Hash Brown Casserole recipe, just like Cracker Barrel's popular potato side dish! This casserole is made extra creamy and all-natural with a homemade béchamel sauce instead of canned creamed soup.
Make a roux by melting butter in small saucepan over medium-low heat, then add the flour and stir until light brown in color.
Heat milk and chicken broth in microwave or on stove top in a separate pot. Slowly add heated milk and chicken broth, a little at a time, to the roux and stir constantly. Continue stirring until mixture thickens. Remove from heat and set the sauce aside.
Preheat oven to 350F/176C degrees and lightly grease a large baking dish. Set aside and prepare the casserole.
TO ASSEMBLE THE CASSEROLE:
Put butter and onions (or shallots) together in large bowl and microwave to melt butter or melt in a small pan on the stove top. Allow to cool slightly.
Add shredded potatoes, sour cream, cheddar cheese, and béchamel sauce to melted butter/onion mixture in bowl. Mix well.
Place mixture in the lightly greased baking dish and top with additional grated cheese. Bake uncovered for 40-45 minutes, or until casserole is bubbling and top is light brown.
**How to parboil (precook) potatoes for freshly shredded potatoes:
Place whole unpeeled potatoes in a large pot and cover with water. Scrub the skins well if you want to grate them skin-on.
Bring to a boil, cover the pot, and turn off the heat. Allow potatoes to sit in the water for about 5 minutes.
Drain, let cool slightly, and peel potatoes (or leave skin-on). Grate the potatoes using the large holes on a box cutter or in a food processor.