Never wonder what to serve for a festive brunch again.
Raise your hand if you’re a Cracker Barrel fan. I can’t count the number of times I’ve stopped at one during a road trip. It’s definitely a guilty pleasure ― not the most health-conscious choice, but damn, it’s good.
You have to be careful about what you order because 90% of the options will make you want to take an immediate nap, but one of my favorite items on their menu is the hash brown casserole. It’s cheesy, it’s creamy, it’s salty and somehow it’s always in a perfect square. I mean, you honestly can’t go wrong with any cheese and potatoes dish, but there’s something about this one that wanted me to make it at home.
It starts with peppery béchamel ― I make a roux, add some heavy cream and then stir in generous portions of freshly cracked black pepper and freshly grated parmesan. I add a little chicken stock to thin out the texture and to mimic the flavor of canned cream of chicken soup. After I make my béchamel, I fold it into the thawed potatoes with grated onions, sour cream, melted butter and gruyere cheese to make it extra fancy.
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