Easy Cheesy Potatoes
User Reviews
5
Easy Cheesy Potatoes
Description
This recipe starts with making a roux from butter, flour, celery salt, and onion salt cooked until bubbly and golden. Chicken stock and milk are then gradually added to create a creamy base. Cheddar cheese is melted into the sauce to bring richness and flavor. The shredded potatoes—frozen in this case—are combined with garlic powder, sour cream, and more cheese, and thoroughly blended with the sauce.
The potato mixture is spread evenly in a pan, then sprinkled with a mixture of crushed corn flakes and panko breadcrumbs which bakes up to a crisp topping. Baking uncovered at 350°F for 45 minutes yields potatoes that are soft inside with a crunchy topping. Letting them rest before serving allows the casserole to set slightly for easier serving.
The recipe includes a freezer method allowing the unbaked casserole to be frozen in a disposable pan and later baked at 400°F for an hour. This casserole makes a satisfying side dish with a blend of creamy, cheesy, and crunchy textures.
Ingredients
- 1 butter stick
- 8 tbsp flour
- 1 tsp celery salt
- 1 tsp onion salt
- 1 1/2 cups chicken stock
- 1 cups milk
- 4 cups cheddar cheese shredded, divided into 2 cups
- 9 cups shredded potatoes frozen
- 1 tsp garlic powder
- 1 cup sour cream
Topping
- 1 cup corn flakes crushed
- 1/2 cup panko bread crumbs
Instructions
- In a large pot, melt stick of butter, add celery salt, onion salt, and flour and stir continuously until smooth, bubbly, and golden brown to make a roux.
- While stirring, add chicken stock to your roux, mix well and add milk. Bring almost to a boil.
- Remove from heat, add 2 cups cheddar, mix well.
- In the same pot, thoroughly combine potatoes, rest of the cheese, garlic powder, and sour cream to the roux. Spread evenly in 9x13 pan.
- In a small bowl combine crushed corn flakes and panko. Sprinkle evenly over the top of the potatoes.
- Bake, uncovered, at 350˚ for 45 minutes or until crispy and golden brown on top.
- Let rest for 10 minutes before serving.
Notes
- You can prepare the casserole in a disposable pan and freeze it covered with foil before baking.
- To bake from frozen, cook at 400°F for 1 hour or until the topping is golden brown and crispy.
- Let the casserole rest 10 minutes after baking to firm up before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 382kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 761mg | 32% |
| Potassium | 581mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 574IU | 11% |
| Vitamin C | 14mg | 16% |
| Calcium | 333mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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