Rich, creamy, and baked to bubbly, golden perfection, these Southern-style cheesy potatoes are the ultimate cozy comfort side for crisp November nights. They reheat effortlessly without losing their decadent texture, making them a crowd-pleasing hit for family dinners and an easy, prep-ahead staple for your busiest weeknights!
Full recipe by Laura Warnke here.
Ingredients Needed:
ore ida diced hash brown potatoes, thawed (32 ounces)
mild onion, finely chopped (1/2 cup)
daisy dairy sour cream (16 ounces)
shredded medium cheddar cheese (2 cups)
butter, melted (1/2 cup)
cream of mushroom or chicken soup (1 small can)
Cornflake Topping
butter, melted (1/4 cup)
crushed cornflakes (2 cups)
Pantry staples: salt, pepper
Tips:
mix the potato base in a foil pan, but hold off on the cornflakes so they don't get soggy. cover tightly with plastic wrap and foil, then freeze up to 3 months.
move to the fridge 24 hours before cooking so it bakes evenly.
remove plastic and foil, add the cornflake topping, and bake uncovered at 350°F for 45 to 55 minutes until bubbly and golden.