30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cheesy Hashbrown Casserole
A luxurious take on the classic, featuring a creamy béchamel sauce, nutty Gruyère cheese, and crispy prosciutto for a salty, savory crunch. Fresh thyme adds an aromatic touch.
Total Time
90
Yield
8
Calories
550 cal
Difficulty
Medium
Cuisine
French
(0 reviews)
What You'll Need
Equipment:
9x13 inch baking dish, Large bowl, Saucepan, Baking sheet, Parchment paper •
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Instructions
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Lay the Prosciutto slices on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until crispy. Let cool and crumble.
Prepare the Béchamel Sauce: In a saucepan, melt the Butter over medium heat. Whisk in the Flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the Milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes. Stir in the Nutmeg, Salt, and White pepper.
Remove the Béchamel Sauce from the heat and stir in 1 1/2 cups of the Gruyère cheese and the Parmesan cheese until melted and smooth.
Add the thawed and patted dry Hashbrowns and Fresh thyme to the cheese sauce and stir until evenly coated.
Pour the hashbrown mixture into the prepared baking dish.
Sprinkle the remaining 1/2 cup of Gruyère cheese and the crumbled Prosciutto over the top.
Bake for 30-35 minutes, or until golden brown and bubbly.
