This recipe delivers the gooey, comforting cheesy potatoes you crave. It is an easy potato bake, perfect for family dinners or potlucks, featuring a rich, creamy interior and a satisfyingly crisp topping.
Author:felixhayes
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:8 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
32 ounces frozen shredded hash brown potatoes, thawed
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream
1 cup milk
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese, divided
1 cup crushed cornflakes
2 tablespoons melted butter (for topping)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the thawed hash brown potatoes, cream of chicken soup, sour cream, milk, 1/2 cup melted butter, onion powder, garlic powder, salt, and pepper. Mix until everything is just combined. Do not overmix.
Stir in 1 1/2 cups of the shredded cheddar cheese into the potato mixture.
Spread the potato mixture evenly into your prepared baking dish.
In a small bowl, combine the crushed cornflakes with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole.
Bake for 35 minutes.
Remove the casserole from the oven and sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
Let the cheesy potato casserole rest for 5 minutes before serving.
Notes
For an extra layer of flavor, use frozen diced potatoes instead of shredded hash browns.
You can make this creamy potato bake ahead of time. Cover and refrigerate for up to 24 hours before baking. Add 10 minutes to the initial baking time if baking directly from the refrigerator.
This recipe works well as a make ahead casserole for holiday gatherings.