Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Shred the Yukon Gold potatoes. Place in a clean kitchen towel and squeeze out excess moisture.
Prepare the Cheese Sauce: In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened. Remove from heat and stir in Gruyere, White Cheddar, Nutmeg, and White Pepper until melted and smooth.
In a large bowl, combine shredded potatoes, Cheese Sauce, Ham, and Chives. Mix well.
Pour the mixture into the prepared baking dish.
In a separate bowl, combine Cornflakes, Pecans, and melted Butter. Sprinkle evenly over the hash brown mixture.
Bake for 40-45 minutes, or until golden brown and bubbly.
Let cool slightly before serving.
Ingredients
8
2 lbs907 gYukon Gold potatoes-shredded
4 tbsp60 mLButter
4 tbsp60 mLAll-purpose flour
3 cups720 mLWhole milk
1 cup113 gGruyere cheese-shredded
1 cup113 gWhite cheddar cheese-shredded
1/4 tsp1.25 mLNutmeg
1/4 tsp1.25 mLWhite pepper
1/2 cup120 mLDiced ham
1/4 cup60 mLChopped chives
1 cup24 gCornflakes-crushed
1/2 cup60 gPecans-chopped
4 tbsp60 mLButter-melted
Equipment
9x13 inch baking dish
Large bowl
Saucepan
Whisk
Kitchen towel
Instructions
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Shred the Yukon Gold potatoes. Place in a clean kitchen towel and squeeze out excess moisture.
Prepare the Cheese Sauce: In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened. Remove from heat and stir in Gruyere, White Cheddar, Nutmeg, and White Pepper until melted and smooth.
In a large bowl, combine shredded potatoes, Cheese Sauce, Ham, and Chives. Mix well.
Pour the mixture into the prepared baking dish.
In a separate bowl, combine Cornflakes, Pecans, and melted Butter. Sprinkle evenly over the hash brown mixture.
Bake for 40-45 minutes, or until golden brown and bubbly.
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