Bacon Hashbrown Casserole

Presented by:Miss in the kitchen Servi ngs: 12 ser vings Calories: 429kcal Ingredients non-stick cooking spray 12 ounces sour cream ¾ cup heavy cream ½ cup melted butter 1 teaspoon chicken base 1/2 teaspoon kosher salt 1/2 teaspoon pepper 4 cups shredded cheddar cheese divided use 1 cup diced onion 1 j- 2 jalapenos diced 2 garlic cloves minced 2 pounds russet potatoes 4 slices cooked bacon crumbled - divided use Instructions Preheat oven to 375°. Spray a 9 x 13 casserole dish with non stick cooking spray. In a large bowl, combine sour cream, heavy cream, butter, chicken base, salt and pepper. Peel and shred potatoes using the large side of a box grater. Squeeze handfuls of shredded potatoes over the sink or over a bowl to remove excess liquid. This will keep the potatoes from being mushy. If using a bowl, discard liquid. Place drained potatoes into a large mixing bowl and add diced onions, jalapeno and half of the bacon and half of the cheese. Pour the sauce over the top and stir with a wooden spoon until thoroughly combined. Add hashbrown mixture to prepared casserole dish and spread evenly. Top with remaining shredded cheese and bacon crumbles. Bake, uncovered for 45 minutes to 1 hour until casserole is bubbly and golden brown around the edges. Remove from oven and cool about 5 minutes before serving.