Hash brown casserole is a staple at many holiday dinners and potlucks. I thought I would spice the dish up with some freshly cracked black pepper to create this Cacio e Pepe Casserole a potatoey twist on the classic Italian dish.
This simple casserole is made with hash browns, onions, and a creamy peppery cheesy sauce.
Love cheesy potatoes? Try these Smoked Potato Skins or these Twice-Paked Potato Cups.
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Why You Will Love This Recipe
- Cacio e Pepe Casserole is easy to make with most of the cooking time taking place in the oven.
- Filling a large 9x13 casserole dish makes this a great recipe for large family dinners and potlucks.
- Easily make this casserole ahead of time by mixing all of the ingredients together in advance and baking it just before serving.
Need some more easy side dishes try: Asiago Creamed Spinach, Grilled Marinated Bok Choy, Kale Apple Salad with Honey Dressing, Kohlrabi Fries, Roasted Summer Vegetable Pasta Salad, and Provel Macaroni and Cheese.
Recipe Ingredients
You will need the following ingredients to make this creamy Cacio e Pepe Casserole.
Most hash brown casseroles rely on canned soup, but they can easily be made completely from scratch.
Flour and Butter: Create a roux by combining equal parts fat, in this case butter, and flour. The fat coats the starch molecules dispersing them throughout the sauce. As the starch absorbs moisture they expand and thicken the sauce.
Chicken Stock: Chicken stock adds additional flavor that would normally come from a can of condensed cream of chicken soup.
Freshly Cracked Black Pepper: Freshly cracked black pepper will have more flavor than preground pepper. I like coarsely ground pepper but you can use a finer grind.
Note: If using a finer grind, you will need a smaller quantity of pepper.
Grated Cheese: I've used a combination of Pecorino Romano and Gruyere cheese. Pecorino Romano cheese is made from sheep's milk and is traditionally used in cacio e pepe. Gruyere cheese melts beautifully and adds a creamy nutty flavor to the hash brown casserole.
Note: Whenever possible grate your own cheese. Pregrated cheese often has additives to keep it from clumping together. Unfortunately, these additives can also prevent it from melting smoothly.
Hash Browns: You can use cubed or shredded hash browns. It's also ok if your hash browns are still frozen.
Greek Yogurt: Do not use fat-free Greek yogurt. It may curdle as the casserole bakes.
Potato chips and fried onions tend to be oilier so I would skip the additional melted butter.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Half and Half: You could also substitute heavy cream for a richer sauce.
Cornflakes: Cornflakes create a crispy topping for the hash brown casserole. If you don't have cornflakes you could also substitute:
- Crushed Potato Chips: Crumble 2 cups of potato chips over the casserole and bake as directed.
- Crispy Fried Onions: Sprinkle 2 cups of crispy fried onions over the casserole and bake as directed.
- Crushed Crackers: Melt 3 tablespoons of butter in a medium saucepan. Add 1 sleeve of crushed crackers and stir to combine. Sprinkle mixture over the casserole and bake as directed.
- Panko Bread Crumbs: Melt 3 tablespoons of butter in a medium saucepan. Add 2 cups of Panko bread crumbs and stir to combine. Continue cooking until the crumbs become golden brown. Sprinkle mixture over the casserole and bake as directed.
Additions: Turn this hash brown casserole into a meal by adding some chopped chicken, sausage, ham, and your favorite vegetables. A few veggies to try include blanched broccoli, diced bell peppers, green beans, asparagus, or peas.
Step by Step Directions
Preheat the oven to 350°F (177°C). Lightly spray a 9x13 pan with nonstick cooking spray and set aside.
Step 1: Melt butter in a medium saucepan over medium heat. Saute garlic for 1 minute.
Step 2: Whisk in the flour and cook for 2 minutes.
Step 3: Whisk in the heavy cream, chicken stock, Dijon mustard, Worcestershire sauce, black pepper, and salt.
Bring to a simmer whisking constantly until the sauce thickens enough to coat the back of a spoon.
Step 4: Remove from the heat and whisk in the Pecorino Romano and Gruyere cheese until melted.
Step 5: In a large bowl, stir together the frozen hash browns, melted butter, Greek yogurt, onion, salt, and mornay sauce.
Step 6: Pour the hash brown mixture into the prepared 9x13 pan.
Step 7: In a small bowl combine the cornflakes and melted butter.
Step 8: Sprinkle over the hash brown casserole.
Cover the casserole with foil and bake for 1 hour. Uncover and bake for an additional 15 minutes until it is hot and bubbly.
Top with chopped fresh parsley and serve.
Make-Ahead Directions
Prepare the casserole but don't add the topping. Cover with aluminum foil and refrigerate for up to two days.
When you are ready to bake, add the topping and reduce the bake time to 45 minutes covered and 5 minutes uncovered since the hash browns will have thawed in the refrigerator.
To freeze an entire casserole: Prepare the casserole as directed but don't add the topping. Cover with plastic wrap and a layer of foil. Label with the contents and date. Freeze casserole for up to three months.
To bake a frozen casserole: Allow the casserole to thaw in the refrigerator overnight. Remove the plastic wrap and recover it with the foil. Reduce the bake time to 45 minutes covered and 5 minutes uncovered since the hash browns will have thawed in the refrigerator.
Recipe FAQs
Nope. Save yourself some time and use the hashbrowns straight from the freezer.
Yes, the potatoes will need to be shredded, soaked in water, and then dried thoroughly.
To make hash browns: Shred the potatoes and place the shredded potatoes in a large bowl of cold water. Let them soak for 5 minutes. Soaking the potatoes helps to remove any excess starch.
Remove the potatoes from the water onto a clean tea towel. Use the towel to squeeze out any excess water using a second towel if necessary. Make sure the potatoes are completely dry to avoid having a soggy casserole.
Use the shredded potatoes as directed in the recipe.
Refrigerate any leftovers in an air-tight container for up to three days.
To Reheat: Cover with foil and bake at 350 degrees Fahrenheit for 45 minutes or until hot and bubbly.
Individual servings can also be reheated in the microwave, but the topping may lose some of its crunch.
To Freeze: Divide into individual portions and freeze in an airtight container for up to three months.
Expert Tips
- Cook the roux for two minutes to remove any raw flour flavor.
- If your sauce seems too thick, thin it out with a little chicken stock.
- Need a smaller amount? Easily halve the recipe and bake it in an 8-inch or 9-inch square pan.
More Delicious Ideas
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📖 Recipe
Cacio e Pepe Casserole with Hash Browns
Equipment
- medium saucepan
Ingredients
Mornay Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup half and half
- ½ cup chicken stock
- 1 ½ tablespoons freshly cracked black pepper
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons Worcestershire sauce
- ½ teaspoon kosher salt
- 8 ounces Pecorino Romano cheese freshly grated
- 8 ounces Gruyere cheese freshly grated
Hash Brown Casserole
- 30 ounces frozen hash browns
- 2 cups plain Greek yogurt
- ½ cup unsalted butter melted
- 1 large yellow onion diced
- 1 ½ teaspoon kosher salt
Topping
- 2 cups cornflakes
- 3 tablespoons unsalted butter melted
- fresh parsley
Instructions
Mornay Sauce
- Preheat the oven to 350°F (177°C). Lightly spray a 9x13 pan with nonstick cooking spray and set aside.
- Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Sauté 3 cloves garlic for 1 minute. Whisk in the 2 tablespoons all-purpose flour and cook for 2 minutes.
- Whisk in the 1 cup half and half, ½ cup chicken stock, 1 ½ tablespoons freshly cracked black pepper, 1 ½ teaspoons Dijon mustard, 1 ½ teaspoons Worcestershire sauce, and ½ teaspoon kosher salt.
- Bring to a simmer whisking constantly until the sauce thickens enough to coat the back of a spoon.
- Remove from the heat and whisk in the 8 ounces Pecorino Romano cheese and 8 ounces Gruyere cheese until melted.
Hash Brown Casserole
- In a large bowl, stir together the 30 ounces frozen hash browns, 2 cups plain Greek yogurt,½ cup unsalted butter, 1 large yellow onion, 1 ½ teaspoon kosher salt, and mornay sauce.
- Pour the hash brown mixture into the prepared 9x13 pan.
Topping
- In a small bowl combine the 2 cups cornflakes and 3 tablespoons unsalted butter.
- Sprinkle over the hash brown casserole.
- Cover the casserole with foil and bake for 1 hour. Uncover and bake for an additional 15 minutes until it is hot and bubbly.
- Top with chopped fresh parsley and serve.
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