There’s nothing like creamy, cheesy potatoes at Easter, or really, any time. It’s easy to adapt for breakfast too! Just add your favorite breakfast meat.
Cook together until tender:
3 T. butter
1 med. onion, chopped
Stir in gradually until thickened:
1/4 c. flour
2 c. milk
Season with the following:
1 1/2 t. salt
1/2 t. pepper
1 t. dry mustard
Mix sauce with all of the following:
2 c. grated cheese
1 c. sour cream
hash browns (2 lbs. of the frozen, or about 8 potatoes, see note below)
Topping: 2-3 c. crushed corn flakes
Place in a 9 X 13 casserole dish. Bake at 350 for 1 hour, or until bubbly. Serve the cheesy potatoes with ham or just with vegetables on the side.
How to Make Your Own Hash Browns
Bake about 8 medium potatoes until you can insert a fork, but potatoes do not fall apart (about 10-12 minutes in the microwave). Peel if desired, and then grate. You will need to add some salt if you use your own hash browns because the ones in the store have salt already added to them. It’s best to let the potatoes cool completely before grating because they will be much less likely to fall apart or turn into mush.