potato casserole

A creamy and cheesy potato casserole topped with buttered cornflakes, perfect for make-ahead meals.

Equipment

• 9×13-inch baking dish
• large bowl
• small bowl
• whisk
• rubber spatula

Ingredients

• 2 lbs (about 900g) frozen shredded hash browns, thawed
• 1 can (10.5 oz / 295g) condensed cream of chicken soup
• 1 cup (240g) full-fat sour cream
• ½ cup (115g) unsalted butter, melted, divided
• ½ cup (120ml) whole milk
• 2 cups (200g) sharp cheddar cheese, freshly grated
• ½ cup (70g) yellow or sweet onion, finely minced
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon salt (or to taste)
• ½ teaspoon freshly ground black pepper
• 2 cups (60g) cornflake cereal, lightly crushed
• The remaining ¼ cup (60g) of the melted butter from above

Instructions

1. Position a rack in the center of your oven and preheat it to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
2. Place your thawed hash browns in a large bowl. If they seem very wet, pat them gently with a paper towel to remove excess moisture.
3. In a separate, large mixing bowl, combine the cream of chicken soup, sour cream, half of the melted butter (¼ cup / 60g), and the whole milk. Whisk until the mixture is completely smooth and no lumps of soup remain.
4. Add the minced onion, garlic powder, onion powder, salt, and pepper. Stir to combine.
5. Add the thawed hash browns and the freshly grated sharp cheddar cheese to the bowl with the creamy mixture. Use a large rubber spatula or spoon to fold everything together until the potatoes and cheese are evenly coated in the sauce.
6. Transfer this mixture to your prepared 9×13-inch baking dish and spread it into an even layer.
7. In a small bowl, toss the lightly crushed cornflakes with the remaining ¼ cup of melted butter until the cereal is evenly coated.
8. Sprinkle the buttered cornflake topping evenly over the potato mixture.
9. Place the dish in the preheated oven. Bake, uncovered, for 45 to 55 minutes. The casserole is done when it is bubbling around the edges and the topping is a deep, golden brown. If the topping is browning too quickly before the casserole is bubbly, you can loosely tent it with aluminum foil for the last 15 minutes of baking.
10. Remove the casserole from the oven. Let it rest for at least 10 minutes before serving. Garnish with fresh chopped chives or parsley if desired.

Notes

Frozen shredded hash browns are ideal; do not use fresh potatoes. Grate your own cheese for the best result. Can be made ahead (refrigerate up to 24 hours without topping) or frozen (unbaked up to 3 months, baked up to 2 months).

Nutrition

Calories: 385 kcal · Total Fat: 25g · Saturated Fat: 14g · Trans Fat: 0.5g · Cholesterol: 70mg · Sodium: 680mg · Total Carbohydrates: 30g · Dietary Fiber: 2g · Total Sugars: 3g · Protein: 11g · Vitamin D: 10mcg · Calcium: 210mg · Iron: 5mg · Potassium: 410mg