Hash Brown Casserole

subheading: For the Béchamel Sauce:

2 tablespoons butter

2 tablespoons flour

1 cup heavy cream, room temperature

½ cup vegetable stock

1 cup freshly grated parmesan cheese

1 ½ tablespoon freshly cracked black pepper

½ teaspoon kosher salt

subheading: For the Casserole:

32 ounces frozen shredded hash browns, defrosted

½ cup melted butter

1 cup sour cream

½ cup onion, shredded

3 cups grated gruyere cheese, divided

1 ½ teaspoons kosher salt

Freshly ground black pepper, for garnish

Freshly grated parmesan, for garnish

Preheat oven to 375 degrees Fahrenheit.

Spray a large baking dish with non-stick cooking spray.

subheading: Make béchamel:

Melt 2 tablespoons of butter in a saucepan over medium heat.

Whisk in flour and cook until it turns into a paste and bubbles a bit, about 2 to 3 minutes.

Slowly whisk in the half-and-half and vegetable stock.

Bring to a low boil and continue to cook, stirring often, until the sauce is thickened and coats the back of a spoon, about 3 to 4 minutes.

Remove from heat and stir in parmesan, pepper, and salt.

Set aside.

subheading: Make casserole:

In a large bowl, mix together thawed hash browns, ½ cup melted butter, sour cream, shredded onions, 2 cups gruyere cheese, salt, and the béchamel.

Transfer to a prepared baking dish and top with remaining Gruyere cheese.

Bake for 40 to 45 minutes, or until all is completely warm and the cheese is melted and golden brown on top.

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