Ingredients:
- 2 cups milk
- 1/2 teaspoon garlic powder
- 1/4 cup cornstarch
- 1/4 cup butter
- 1-1/2 cups shredded Monterey Jack cheese divided
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon Salt
- 1 cup sour cream
- 2 pounds frozen GF hash browns thawed
- 1 tablespoon oil
- 1/2 large Red pepper diced
- 1-1/2 cups shredded Cheddar cheese divided
- 1 cup onion diced
- 1 cup GF chicken broth
Directions:
Preheat oven to 375 F. Lightly grease a 9×13-inch baking pan. Set aside.
Place the thawed hash browns in large mixing bowl.
In a large skillet, heat oil over medium heat. Add onions and red pepper and cook until tender (5-8 minutes). Add onion/pepper mixture to hash browns.
In a medium saucepan over medium heat, melt butter. Once it starts to bubble, whisk in cornstarch and cook for 1 minute. Increase heat to medium-high and add milk and chicken broth. Continue whisking as it comes to a boil and thickens.
Remove from heat and stir in 3/4 cup of each cheese. Once it has melted and incorporated, stir in sour cream, salt, pepper and garlic powder. Pour over potato mixture and stir to combine.
Pour into prepared baking pan, cover with foil and bake 45-50 minutes or until bubbling throughout. Remove foil and top with remaining cheese. Bake for another 15 minutes or until golden brown and bubbly. Let sit for 10 minutes and serve.
