Step 1

If using fresh potatoes, peel and dice them. If using frozen hashbrowns, let them thaw for 10 minutes.

Step 2

In a large bowl, combine melted butter, sour cream, milk, minced garlic, and chopped onions. Stir in salt, pepper, and paprika.

Step 3

Add the potatoes to the bowl and mix well. Stir in 1 ½ cups of shredded cheese, saving ½ cup for topping.

Step 4

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread the potato mixture evenly.

Step 5

Sprinkle the remaining ½ cup of cheese on top. For extra crunch, add crushed cornflakes or breadcrumbs.

Step 6

Bake for 40-45 minutes or until the top is golden and bubbly.

Step 7

Allow the casserole to rest for 5-10 minutes before serving to enhance texture and flavor.