Cheesy Hashbrown Casserole

Presented by Miss in the Kitchen Ingredients Russet potatoes Onion Cheddar cheese Sour cream Heavy cream Butter Chicken base Black pepper Kosher salt Instructions How to Shred Potatoes for Hashbrowns Wash and dry potatoes. Peel if desired.  Shred on the large side of a box grater or use a food processor.  Place in a colander and rinse thoroughly. Squeeze out excess liquid from the shredded potatoes over the sink or over a bowl to remove the excess liquid. This will keep your hashbrowns from being mushy.  Place shredded potatoes in a large bowl. Shred 2 1/2 – 3 pounds russet potatoes. Place in a colander and rinse thoroughly and squeeze out any excess water. Place into a large mixing bowl. Dice 1 cup onion and add to shredded potatoes.  Shred 8 ounces of cheddar cheese and add 2/3 of it to potato mixture.  In another bowl combine melted butter, heavy cream, sour cream, chicken base, salt and pepper. Whisk together and pour over potato mixture.  Mix potato and cream mixture until well combined.  Spray a 9 x 13 baking dish or 2 1/2 – 3 quart casserole dish with cooking spray. Pour potato mixture into baking dish and spread evenly. Top with remaining shredded cheese.  Bake 45 minutes to 1 hour or until potatoes are cooked through.  Cheese will be melted and golden brown.