Hash-brown Casserole

After our first trip to New Mexico, Finn and I became pretty huge fans of the Cracker Barrel breakfast.  Our hotel of choice when we visit NM is right next door to a Cracker Barrel, and we met my dad there for breakfast every morning of that trip before we headed over to Grandma's house. My favorite things there are the cinnamon apples, and of course the hash brown casserole. Here is my make at home version. Stand by with defibrillator. (I feel like I say that a lot...)

Ingredients:

- 5 medium Yukon Gold potatoes, cubed
- 1/4 Kielbasa Sausage (optional), cubed
- 1/4 onion diced

for the cheese sauce:
- 2 tablespoons (unsalted) butter
- 2 tablespoons cornstarch
- salt and pepper
- 1/2 cup heavy cream
- 1 cup milk (2% or whole)
- 1 1/2 cups grated cheddar cheese
- 1/2 cup grated pepper jack cheese

Directions:

Preheat oven to 350.
I have an 8x6 in casserole that my sister in law gave to me. It came in a set of three from Crate and Barrel. If you have something that size get it out and have it ready for assembly.
Begin by boiling the potatoes until just tender, as they will continue to cook in the oven. While your potatoes are cooking you can prep your cheeses and start your kielbasa (optional) and onion on a skillet over medium high heat. Cook until the kielbasa is caramelized and your onion is as tender as you like it. Set aside until cheese sauce is done and you are ready to assemble.

For the cheese sauce: melt the 2 tablespoons butter in a sauce pan over medium heat. Add in the corn starch and salt and pepper to taste (remember: your cheese will be very salty). Stir together, a paste should form quickly. Add in the cream and milk and stir regularly until mixture comes to a boil. Allow to boil for about a minute, then add in your cheese, reserving some to top casserole once assembled. Stir cheese until just melted and remove from heat.
Once your potatoes, kielbasa, onion, and cheese sauce are done you are ready to assemble.

Add potatoes and kielbasa/onions to dish first and gently mix. Then add cheese sauce and gently mix once again.
(If you are making this the night before this is the point where you would cover with plastic wrap or tin foil and keep in fridge until next morning.)

Pop dish in the oven for 15 to 20 minutes, then top with cheese and bake an additional 5 minutes, until cheese is golden and bubbly. Eat.