Ingredients:

  • 30 oz (850g) frozen shredded hash browns, thawed
  • 1 cup (115g) unsalted butter, melted
  • 1 cup (240g) sour cream
  • 10.5 oz (298g) cream of chicken soup, condensed
  • 2 cups (225g) sharp cheddar cheese, shredded
  • ½ cup (120ml) heavy cream
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) onion powder
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 cup (115g) sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the melted butter, sour cream, cream of chicken soup, and heavy cream. Stir until the mixture is completely smooth and uniform in color.
  2. Add the thawed hash browns and 2 cups of shredded cheddar to the cream mixture. Gently fold in the garlic powder, onion powder, salt, and pepper using a silicone spatula. Ensure every potato shred is coated in the sauce, but avoid over-mixing to prevent the potatoes from breaking down.
  3. Spread the mixture evenly into the greased baking dish. Top with the remaining cup of shredded cheese. Bake for 30-35 minutes. Look for the edges to be bubbling and the top to have developed a mahogany-colored, shattered-cheese crust.