Hashbrown Casserole: the Ultimate Crispy Bake

Thaw the hashbrowns completely. Place the thawed hashbrowns onto a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as physically possible. Transfer the dried potatoes to a large mixing bowl and toss gently with the salt and pepper.

Preheat the oven to 375°F (190°C). Lightly grease a standard 9x13 inch baking dish. In a small saucepan, melt 4 tablespoons of butter. If using, gently sauté the minced onion and garlic in the melted butter until soft and fragrant (2-3 minutes).

Combine the melted butter (and aromatics) with the sour cream and whole milk in a bowl. Whisk until smooth. Fold 1.5 cups of the grated Cheddar cheese into this creamy binder mixture.

Gently fold the creamy cheese mixture into the bowl containing the dried hashbrowns until the potatoes are evenly coated. Be careful not to mash the potatoes. Scrape the mixture into the prepared baking dish, spreading it into an even layer.

Prepare the topping: Melt the remaining 4 tablespoons of butter. Toss the lightly crushed cornflakes and paprika with the melted butter in a separate bowl until fully coated.

Sprinkle the remaining 1/2 cup of grated cheddar evenly over the potato mixture, followed by the buttered cornflake topping.

Bake in the preheated oven for 30 minutes. Reduce the temperature to 350°F (175°C) and continue baking for another 20–30 minutes, or until the topping is golden brown and the filling is bubbling.

Remove the casserole from the oven and allow it to rest for at least 10 minutes before serving. This allows the creamy binder to set for perfect slices.