Cheesy Hashbrown Casserole

INGREDIENTS:

30 oz of frozen shredded hash brown potatoes, thawed
2 tbsp olive oil
1 yellow onion, diced
3 large garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk (reduced fat is fine too)
1 cup chicken stock
1 cup sour cream
8 oz shredded sharp cheddar cheese
1 1/2 tbsp minced parsley (dried works too)
Salt, to taste
Fresh cracked black pepper, to taste
1 cup shredded sharp cheddar cheese, for topping

DIRECTIONS:

Preparation: Preheat your oven to 350°F and grease a 9×13 inch casserole dish. Set aside.

Cook the Onions and Garlic: In a medium pot over medium heat, warm the olive oil. Add the diced onions, cooking until they start to brown. Add the minced garlic and sauté until fragrant.

Make the Roux: Sprinkle flour over the onions and garlic, stirring well. Cook for a few seconds before slowly adding the chicken stock, followed by the milk, stirring continuously to avoid lumps.

Cheese Sauce: Allow the mixture to heat through and begin to thicken. Stir in the sour cream and shredded cheddar cheese. Season with salt and pepper to taste. Continue to cook, stirring, until the cheese has melted and the sauce has thickened. Stir in the parsley …