Directions: |
Directions:WHITE SAUCE: Melt the butter then sprinkle the cornstarch on top. Cook, whisking constantly for 2-3 minutes, until the mixture becomes foamy and is simmering. Add chicken broth and continue to whisk for another 3-4 minutes. The sauce will thicken and start to simmer. Remove the sauce from the heat and whisk in the seasoned salt and pepper. Set the white sauce aside; while you prepare the rest of the ingredients for the cheesy potatoes.
CHEESY POTATOES: Preheat oven to 350º. In a bowl, combine the white sauce, sour cream and milk. Add the cheeses, onion powder and garlic salt. Salt and pepper for your taste preferences. Stir to combine. Place the shredded hash browns on a clean tea towel. Ross up the towel with the hash browns inside and twist the tea towel to thoroughly wring out any excess water from the potatoes. Add the potatoes to the bowl with the white sauce and other ingredients. Stir gently until all ingredients are well combined. Spread into a greased 9 X 13 inch baking dish. Bake in a preheated oven for 45 minutes to 1 hour. The cheesy potatoes will be bubbling on top and a golden brown in color.
NOTE: To make this dish into a freezer meal, place the unbaked mixture in a 9 X 13 inch freezer safe pan or into two 8 inch square freezer safe pans. Cover with plastic wrap, pushing the wrap down on top of the potato mixture to get out all the air; then cover with a layer of aluminum foil. Label your dish before placing in the freezer. To bake from frozen, preheat oven to 350º and bake for 1 hour and 15 minutes to 1 hour and 30 minutes or until your desired doneness is reached. |
This recipe for Cheesy Potatoes is from