Finely dice the onion and finely dice or press 2 to 3 garlic cloves. Saute the onions and garlic in 1 tablespoon of butter until the onions are translucent.
In a large bowl mix together the potatoes, onions, garlic, 2 cups of shredded cheese, cream cheese, sour cream, and spices. Mix everything until it is well combined.
Butter a baking dish and add the potato mixture to the baking dish. Cover the remaining shredded cheese, the bread crumbs, and then a drizzle of melted butter.
Cover the casserole with foil and bake for 45 to 60 minutes. Remove the foil and continue to bake for another 10 to 15 minutes. [note 1]
Remove the casserole from the oven and allow it to cool for 10 minutes before serving.
RECIPE TIPS
Ingredients Notes
Potatoes. Fresh or frozen hashbrown potatoes can be used for this recipe. Russets are the best.
Onions. One white or yellow onion.
Garlic. Fresh garlic cloves.
Shredded cheese. You'll want about 3 cups of shredded cheddar, Colby jack, gruyere, and parmesan. You can mix and match the cheese.
Spices. Salt and pepper are used to add flavor. If you want to add some spice add a little paprika and/or cayenne pepper. I have even used smoked paprika when I serve this with bbq chicken.
Crispy topping. Use, bread crumbs or crushed cornflakes, or crushed potato chips.
Expert Tips
It's best to cook this casserole slow and low. Baking the potatoes and cheese at a low temperature allows the potatoes to cook thoroughly and allows the cheese to melt evenly and gently during cooking. This gives you the best texture. You'll know that the casserole is done when the potatoes feel tender. Insert a knife or skewer to test for doneness.