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