Cheesy Potato Casserole
User Reviews
5
Cheesy Potato Casserole
Description
This casserole begins by combining thawed, cubed hash browns with butter, shredded sharp cheddar, and sour cream, forming a creamy, cheesy base. A separate sauce is made by cooking onions and garlic in melted butter before whisking in flour and seasoning to create a roux.
Milk and chicken broth are added gradually to the roux and cooked until thickened, then folded into the potato mixture. The assembled mixture is poured into a prepared 9x13 baking dish.
The topping consists of corn flakes tossed in melted butter, creating a crispy textural layer that browns in the oven. Baking at 350°F for 40-50 minutes melts the cheese, blends flavors, and forms a golden crust.
The recipe notes the use of frozen diced hash browns labeled variously as cubed or diced, indicating flexibility in choice of frozen potatoes for convenience.
Ingredients
Potatoes
- 32 ounces hash browns thawed (see notes, frozen, cubed
- ¼ cup butter ½ stick
- 2 cups cheddar cheese shredded, sharp
- 1½ cups sour cream
Sauce
- ¼ cup butter melted, 1/2 stick
- ½ medium onion chopped
- 2 teaspoons garlic minced
- ¼ cup flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried mustard
- ½ cup chicken broth room temperature
- ½ cup milk room temperature
Topping
- ¼ cup butter ½ stick
- 3 cups corn flakes
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
Potatoes
- In a large bowl, combine the potatoes, butter, shredded cheese, and sour cream. Mix well and set aside.
Sauce
- In a medium skillet over medium heat, melt butter.
- Add onion and cook until translucent (3-5 minutes). Add the garlic and cook for one more minute.
- Add flour, salt, pepper, cayenne pepper, and dry mustard. Cook another minute.
- Slowly add milk, whisking until smooth.
- Slowly add chicken broth, whisking until thickened.
- Pour the sauce into the potato mixture. Mix well.
Topping
- In a large, microwave-safe bowl, melt butter.
- Add corn flakes. Toss to coat.
Assembly
- Pour the sauce and potato mixture into the prepared baking dish.
- Top dish with the butter and corn flakes topping.
- Bake 40-50 minutes, or until golden brown and bubbly.
- Remove from oven. Let it rest a few minutes before serving.
Notes
- Frozen diced hash browns labeled as cubed or diced from brands like Ore-Ida can be used as the potato base for convenience.
- Ensure hash browns are thawed before assembling the casserole for even cooking.
- The corn flakes topping provides a crispy contrast to the creamy interior after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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