Transfer the mixture to the prepared baking dish. Add the hash brown potatoes and mix everything together. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Add the broth and whisk again if there are still lumps. Whisk in the milk, making sure to get out all the lumps. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Sprinkle the flour over the onions and stir to incorporate. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it.Take the potatoes out of the freezer while you are preparing the rest of the ingredients. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |