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Cheesy Potatoes Casserole with Corn Flake Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

This Cheesy Potatoes casserole is a comforting and creamy side dish made with tender hash browns, rich cheddar cheese, sour cream, and a crunchy Corn Flakes topping. Perfect for family gatherings or holiday meals, this dish combines creamy textures and cheesy flavors with a delightful crispy crust.

  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings

Ingredients

Potato Mixture

  • 1 (30 ounce) bag frozen cubed or shredded hash browns, thawed
  • ¼ cup salted butter
  • ¾ cup diced yellow onion
  • ¼ cup all-purpose flour
  • 1½ cups low-sodium chicken broth
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (plus pepper to taste)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup sour cream

Topping

  • 3 cups Corn Flakes (measured then crushed)
  • ¼ cup salted butter, melted

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
  2. Sauté Onions: In a large saucepan, melt ¼ cup butter over medium heat. Add the diced yellow onions and cook for about 3-5 minutes, stirring occasionally, until the onions are soft and translucent.
  3. Make Sauce Base: Sprinkle the ¼ cup flour evenly over the onions and cook for 1 minute while stirring to form a roux. Slowly whisk in the chicken broth and milk over medium-high heat, continuously whisking until the mixture thickens into a smooth sauce. Stir in garlic powder, salt, and pepper. Adjust salt to taste, then remove from heat.
  4. Add Cheese and Sour Cream: Stir in the shredded sharp cheddar cheese and sour cream into the sauce until fully combined and smooth.
  5. Combine with Potatoes: Place thawed hash browns into a large bowl. Pour the cheese sauce over the hash browns and stir well to coat the potatoes evenly. Transfer this mixture into the prepared 9×13 baking dish and cover with foil.
  6. Bake Potatoes: Bake the covered casserole at 350 degrees F for 50-60 minutes until the potatoes are tender and the mixture is bubbling.
  7. Prepare Topping: While the potatoes bake, crush the Corn Flakes lightly in a Ziploc bag with a rolling pin or in a food processor. In a small bowl, mix the crushed Corn Flakes with the ¼ cup melted butter until evenly coated.
  8. Add Topping and Finish Baking: After 50-60 minutes, remove the foil from the casserole and evenly sprinkle the buttery Corn Flake mixture on top. Return to the oven and bake uncovered for an additional 10-15 minutes until the top is golden brown and crunchy, and the casserole is bubbly.

Notes

  • Make sure the hash browns are fully thawed to ensure even cooking.
  • You can substitute sharp cheddar cheese with your preferred cheese such as Monterey Jack or Colby for a different flavor.
  • For a crispier topping, broil for the last 2-3 minutes but watch carefully to prevent burning.
  • Sour cream adds creaminess; you can use Greek yogurt as a healthier alternative.
  • This dish can be prepared a day ahead and reheated in the oven at 350°F until heated through.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/cheesy-potatoes-casserole-with-corn-flake-topping-recipe/