53 Ratings
  • 5 star values: 28
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1

This creamy blend of hash brown potatoes and Asiago cheese makes a great side dish, or may even be served for breakfast!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.

  • Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.

Nutrition Facts

429 calories; 40.9 g total fat; 102 mg cholesterol; 408 mg sodium. 22.3 g carbohydrates; 9 g protein; Full Nutrition


Reviews (46)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/16/2004
For years I have made a hashbrown casserole with cheddar cheese and cream of chicken soup. This is a kicked up - grown up - gotta have more version. The flavor of the Asiago cheese is so strong and it where it gets crispy on the edges you will think you have expired from the pleasure. I made for dinner with steaks. If I were serving to guests though I think I would like to make them in individual dishes. They don't look very pretty when you lump them on the plate.
(102)

Most helpful critical review

Rating: 1 stars
11/22/2016
I used Cracker Barrel asiago one of the best. I shredded my potatoes and it was dry.
53 Ratings
  • 5 star values: 28
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
02/16/2004
For years I have made a hashbrown casserole with cheddar cheese and cream of chicken soup. This is a kicked up - grown up - gotta have more version. The flavor of the Asiago cheese is so strong and it where it gets crispy on the edges you will think you have expired from the pleasure. I made for dinner with steaks. If I were serving to guests though I think I would like to make them in individual dishes. They don't look very pretty when you lump them on the plate.
(102)
Rating: 5 stars
07/01/2006
These were just ok. I tried them again but with sharp cheddar shredded cheese and i use french onion dip instead of sour cream and they are fantastic! i make them all the time now i love them!
(85)
Rating: 5 stars
07/09/2010
I don't know why this recipe isn't a 5-star recipe it sure deserves to be! We loved this and this is the only hash brown casserole recipe I will make from now on (who needs cream of chicken soup?)! I did have to lighten up the recipe a bit - I used only 1/4 cup butter half&half instead of heavy cream and light sour cream. Instead of white onion I used a bunch of green onions for color. The only asiago cheese I found at my store was a package of shredded asiago/parmesan blend. It was perfect! The ONLY think wrong with this recipe as far as I can see is that it says to season with salt and pepper after it's done baking. I would highly recommend seasoning the mixture before it goes in the oven. I stirred in 1/2 tsp. salt and 1/4 tsp. fresh ground black pepper. They were not bland or greasy at all!
(79)
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Rating: 4 stars
07/03/2006
This dish has a delicious flavor but the consistency seemed to be a little greasy and somewhat mushy. To rectify this on my second attempt I eliminated the butter and heavy cream in favor of a second carton of sour cream The onions were sauteed before adding to the mixture.And I used raw freshly grated potatoes that I parboiled to reduce the baking time. For a variation add 1 cup Monterey Jack and 1/2 cup Cheddar in addition to the Asiago.Add 1/2 cup poppy seeds if your family likes them. Sprinkle top with Panko crumbs and bake. Yum!
(49)
Rating: 4 stars
04/09/2007
I thought this was a good base recipe. I made quite a few changes since I like a bit more color and flavor in my hash browns. I sauteed the onions in the butter and added chopped red bell pepper and a couple cloves of garlic. I also cut down the amount of cream to less then half. It was pretty good with these changes.
(38)
Rating: 3 stars
02/27/2005
It was OK. Sour cream gave it an unpleasant sour note and it also curdled during cooking which didn't look good on a plate. I would've used only heavy cream and butter or even half-and-half to cut on calories and fat. Also after such a long cooking Asiago cheese lost almost all flavor so it's not really worth spending money on it. I agree that Parmesan/Romano (or even some good sharp cheddar) would work in this dish as well. Asiago could be just sprinkled on top towards the end.
(20)
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Rating: 2 stars
01/04/2005
Very dry. I highly recommend using much more butter and sour cream. The asiago cheese is very costly. This works just as well with romano and parmasen mixed. If altered this can be a great recipe just keep in mind to be a litlle "heavy" on the butter and sour cream. For a quick trick use chicken stock to add a little more "juice" to this recipe. Its low in carbs inexpensive adds flavor and most likley you have this in your cabinet already!
(18)
Rating: 3 stars
08/29/2007
The sharpness of the asiago is what makes this - I doubled the amount. However the amounts of cream and butter make it very heavy and for some reason the bottoms of these went soggy. I'm not quite sure where I went wrong...
(17)
Rating: 4 stars
09/26/2004
I agree this is a definite step up from the "canned cream of..." version and quicker than au gratin potatoes from scratch. Very tasty. My only change was to precook the onions in a little butter before adding I prefer a mellower flavor.
(13)