Hashbrown Casserole | The Test Kitchen | Umami

Ingredients

• 48oz peeled & shredded russet potatoes
• 8Tbsp butter
• 1 yellow onion diced
• 3 cloves garlic minced
• 6Tbsp AP flour
• 3 cups chicken stock
• 1 ¼ cups heavy cream
• 1 ½ chopped thyme leaves
• 1/2tsp nutmeg grated
• S&P to taste
• 3 cups sharp cheddar + more for topping
• 14oz sour cream
• Soak potatoes in cold water for 1 hour