Potatoes for the win!

I was looking for something to make for Christmas brunch, something tasty and different yet sufficiently familiar that they'd be eaten.  And I found this.  I made it theoretically as written, but I used the eyeball method for measuring most ingredients.  It's very pepper-y, as expected, and I liked that more than I'd expected...and more than scalloped potatoes.


Cacio e Pepe Hash Brown Casserole

For the béchamel

2 tablespoons butter
2 tablespoons flour
1 cup heavy cream, room temperature
1/2 cup chicken stock
1 cup freshly grated parmesan cheese
1 1/2 tablespoon freshly cracked black pepper
1/2 teaspoon kosher salt

For the casserole

32 ounces frozen shredded hash browns, defrosted
1/2 cup melted butter
1 cup sour cream
1/2 cup onion, shredded
3 cups grated gruyere cheese, divided
1 1/2 teaspoons kosher salt
Freshly ground black pepper, for garnish
Freshly grated parmesan, for garnish

Directions

1. Preheat oven to 375 degrees Fahrenheit. Spray a large baking dish with non-stick cooking spray.

2. Make béchamel: Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in flour and cook until it turns into a paste and bubbles a bit, about 2 to 3 minutes.

3. Slowly whisk in the half-and-half and chicken stock. Bring to a low boil and continue to cook, stirring often, until the sauce is thickened and coats the back of a spoon, about 3 to 4 minutes.

4. Remove from heat and stir in parmesan, pepper and salt. Set aside.

5. Make casserole: In a large bowl, mix together thawed hash browns, 1/2 cup melted butter, sour cream, shredded onions, 2 cups gruyere cheese, salt and the béchamel.

6. Transfer to a prepared baking dish and top with remaining gruyere cheese.

7. Bake for 40 to 45 minutes, or until all is completely warm and the cheese is melted and golden brown on top.