12 servings; MFP; 159 cal
For fresh potatoes, halve unpeeled russet potatoes lengthwise. Place in a medium pot and add enough cold water to cover them about 1 inch. Add 2 tablespoons apple cider vinegar and 1 tablespoon of the kosher salt. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are knife tender, about 10 minutes.
Transfer the potatoes to a baking sheet. Let cool to room temperature, about 30 minutes. Transfer to a zip top bag or airtight container and refrigerate overnight. (Alternatively, freeze the cooled potatoes on the baking sheet uncovered for 30 to 45 minutes. They won’t grate quite as easily as the refrigerated potatoes.)
Grate the cut side of the potatoes on the large holes of a box grater until you get to the skin (it’s okay if some of the skin gets grated). Discard the skins.
907g; 2 pounds hash brown potatoes - defrosted (For fresh, dice potatoes and boil or steam until tender; submerge in ice water with vinegar to prevent browning; cool, then freeze before using)
43g; 3 tbsp unsalted butter
8g; 1 tbsp all purpose flour (was 1 can cream of celery soup)
170 g; 1.5 cups shredded cheddar cheese (8 oz)
230 g; 1/2 pint sour cream (updated; was 1)
1/2 cup chopped onion (updated; was 1/4)
60g; Guess 1/4 cup milk; ~40 cal
15g; 1/4 cup Panko bread crumbs
KCl
Preheat oven to 350F.
Mix all ingredients in a bowl and place in a 9x13 pan.
Sprinkle panko bread crumbs over potatoes.
Refrigerate overnight.
Bake uncovered (yes, really uncovered for the whole time; trust me) for 45 - 60 minutes.
(Do not cook in crockpot overnight; they turn into cheesy mashed potatoes).