Cheesy Potatoes
This cheesy potatoes recipe turns a 30-ounce bag of frozen shredded hash browns into a casserole with a creamy, sliceable center and a crackling corn flake crust, all mixed in one bowl and baked in a single 9x13-inch pan.
Equipment
- Glass 9x13-inch baking dish - 3-quart capacity
- Box grater - for shredding the cheddar block on the large holes
- Large mixing bowl - at least 4 quarts
- Heavy-duty aluminum foil - to cover the dish for the first part of the bake
- Instant-read thermometer - to confirm the center reaches 165°F (74°C)
- Cutting board and sharp knife - for the onion
- Small microwave-safe bowl - for melting the butter
- Small mixing bowl - for tossing the corn flakes with butter
- Rimmed baking sheet - to set under the dish and catch any bubbling sauce
Ingredients
- 30 ounces frozen shredded hash browns - 850 g; thawed in the refrigerator for 8 to 12 hours before cooking
- 1 can cream of chicken soup - 10.5 ounces / 298 g; condensed and undiluted
- 2 cups full-fat sour cream - 480 g
- 12 ounces sharp cheddar cheese block - 340 g; shredded to make about 3 cups, divided (2 cups for the base, 1 cup for the top)
- ½ cup unsalted butter - 115 g; melted and divided (¼ cup for the base, ¼ cup for the topping)
- 2 cups corn flakes cereal - 60 g; lightly crushed
- ½ medium yellow onion - finely chopped, about ½ cup / 75 g
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh chives - finely chopped; optional, added as a garnish at the end
- nonstick cooking spray - for greasing the baking dish and the foil
Instructions
- Thaw the frozen hash browns in the refrigerator for 8 to 12 hours, then tip them into a colander to drain and blot dry with a clean towel or paper towels. Break up any clumps with your fingers.
- Preheat the oven to 350°F (175°C) with a rack in the center position. Spray a 9x13-inch baking dish with nonstick cooking spray and set it on a rimmed baking sheet.
- Shred the cheddar block on the large holes of a box grater to make about 3 cups, setting aside 1 cup for the topping. Finely chop the onion and melt the butter, dividing it into ¼ cup for the base and ¼ cup for the topping.
- In a large mixing bowl, stir together the cream of chicken soup, sour cream, ¼ cup melted butter, onion, garlic powder, salt, and pepper until smooth. Add 2 cups of the shredded cheddar and stir until evenly distributed.
- Add the thawed, blotted hash browns and fold gently for about 1 minute until every shred is coated. Transfer to the prepared baking dish and spread into an even layer, pressing lightly into the corners.
- Spray the shiny side of a sheet of foil with cooking spray and cover the dish tightly. Bake for 45 minutes, and meanwhile toss the crushed corn flakes with the remaining ¼ cup melted butter.
- Remove the foil and sprinkle the reserved 1 cup cheddar and the buttered corn flakes evenly over the top. Bake uncovered for 10 more minutes, until golden and bubbling, and confirm the center reads 165°F (74°C).
- Let the casserole rest for 10 minutes so the sauce sets, sprinkle with chives if using, and cut into 12 squares using a 3 by 4 grid.
Notes
- Thaw the hash browns completely and blot them dry before mixing; icy or wet potatoes release water into the sauce and leave a watery layer on the bottom.
- Shred the cheese yourself from a block. Bagged shreds are coated in anti-caking starch, which can make the sauce grainy.
- Use sharp or extra sharp cheddar so the cheese flavor still comes through after an hour in the oven.
- Keep the foil on for the first 45 minutes to steam the potatoes tender, then finish uncovered for browning.
- Crush the corn flakes to about quarter-size pieces and toss them in butter first so they brown evenly instead of burning.
- Make ahead: assemble the base without the topping, cover, and refrigerate up to 24 hours; add 10 minutes to the covered bake time.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze wrapped squares for up to 3 months.
- Reheat a covered pan at 350°F (175°C) for 20 to 25 minutes, removing the foil for the last 5 minutes to restore some crispness.
- Variations: stir in ranch seasoning, cooked crumbled bacon, or pickled jalapeños, or swap the corn flakes for crushed Ritz crackers.
- Do not skip the 10-minute rest; it lets the sauce thicken so the squares hold their shape on the plate.
Nutrition
Serving: 1SquareCalories: 375kcalCarbohydrates: 21gProtein: 10gFat: 28gSaturated Fat: 16gSodium: 575mgFiber: 2gSugar: 2g
Tried this recipe?Let us know how it was!