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Want to turn basic frozen hash browns into a mouthwatering comfort dish? This filling casserole mixes handy frozen potatoes with juicy ham pieces and crisp broccoli, all wrapped in a creamy, smooth cheese sauce. I tried making traditional scalloped potatoes many times, but this easier version ended up being what my family asks for most, giving you that same rich flavor while cutting down on prep time.
The first time I brought this to our family's monthly get-together, my grandma, who always cooks the old-fashioned way, shocked everyone by asking how I made it. She really liked how the hash browns made every bite perfectly tender throughout the whole casserole.
Essential Ingredient Choices
- Frozen hash browns: Go for shredded ones with no ice bits for the best texture
- Diced ham: Pick thicker cuts for hearty, meaty chunks
- Sharp cheddar cheese: Grate it yourself for smoother melting than bagged cheese
- Whole milk: Gives you the creamiest, most filling sauce
- Fresh broccoli: Cut into tiny florets so they cook evenly
- Yellow onion: Builds that needed savory base
- All purpose flour: Makes your sauce velvety smooth
I really love using extra sharp cheddar cheese myself. During a cooking workshop I went to, a chef told me that letting cheese sit out until it's room temperature before you grate it helps make the smoothest sauce possible.
Putting It All Together
- Making Your Creamy Sauce:
- Start by melting butter in a big pot over medium heat. Slowly add flour while constantly whisking until it turns golden and smells nutty. Slowly pour in warmed milk, stirring all the time for a silky finish.
- Getting Veggies Ready:
- Sauté diced onions in butter until they're soft and clear. Toss in broccoli florets and cook just briefly so they stay bright green and a bit crunchy.
- Building Your Layers:
- Spread half your hash browns on the bottom of a buttered baking dish. Add ham chunks, cooked veggies, and pour cheese sauce over top. Do these layers again, finishing with cheese on top.
- Oven Time:
- Cover with foil and bake until it bubbles around the edges. Take the foil off toward the end to get that nice golden top.
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In my house full of potato fans, I've found that thawing frozen hash browns properly makes a huge difference. My mom showed me how to spread them on a kitchen towel and gently pat them dry. This easy step keeps the potatoes distinct instead of turning mushy.
Tasty Serving Suggestions
Switch up this dish for different occasions by:
- Bringing it to the table in the baking dish
- Making separate small portions
- Sprinkling with chopped fresh herbs
- Serving alongside green veggies
- Preparing it for holiday meals
Tasty Twists
Make this dish your own with these changes:
- Spice it up with some red pepper flakes
- Mix different cheeses together
- Add your favorite herb blends
- Skip the meat and add mushrooms instead
- Make it more or less seasoned to taste
Keeping It Fresh
Keep everything tasting great by:
- Putting leftovers in sealed containers
- Keeping in the fridge for up to 3 days
- Warming meat slowly in a pan
- Heating potatoes back up in the oven
- Not trying to freeze potato dishes
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Through years of making this casserole for family events and shared meals, I've learned that simple ingredients treated with care give the most satisfying results. This dish started as a basic potato recipe and grew into our family's favorite comfort food, showing that sometimes the recipes we love most come from clever shortcuts and loving changes to old classics.
Frequently Asked Questions
- → How far ahead can I make this?
- Prepare the bake up to a day in advance, cover it, and store it in the fridge. Bake straight from cold, but add 10-15 extra minutes.
- → What could replace ham?
- Swap ham for some cooked chicken, turkey, or skip it for a veggie-friendly option. Crumbled bacon is a tasty alternative too.
- → Can I use fresh potatoes instead?
- Absolutely! You'll need to peel and shred around six medium potatoes. Remember, it may need 10-15 extra minutes in the oven.
- → What are the best cheese options?
- Sharp cheddar is a winner, but Gruyere, Colby Jack, or a mix work well too. For a dairy-free version, try plant-based melting cheeses.
- → Why is my sauce lumpy?
- Cook the flour for a minute first and gradually mix in the milk while whisking. Keep it smooth by stirring until it bubbles and thickens.