Cacio e Pepe Casserole with Hash Browns

5 from 1 vote

Spice up a traditional hash brown casserole with some freshly cracked black pepper to create this Cacio e Pepe Casserole.

Prep Time20

Cook Time1 35

Total Time1 55

Course: Side Dish Recipes

Cuisine: American

Servings: Servings

Calories: 478kcal

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.

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.

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.

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.

Storage: 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.