Cheesy Potato Casserole

This cheesy potato casserole is my favorite comfort side dish for family dinners and holiday gatherings. It balances creamy, cheesy layers with a satisfyingly crunchy topping making every bite irresistible.

I first made this after a friend shared the recipe and now it’s become a staple whenever we want something cozy and a crowd-pleaser

Ingredients

• Diced or shredded hash brown potatoes: defrosted for an even bake and easy mixing
• Unsalted butter: melted to blend with the potatoes and create a rich flavor throughout
• Salt and freshly ground black pepper: to season and balance the richness
• Sour cream: adds creamy tang and moisture enhancing the cheesy flavor
• Sharp cheddar cheese: grated for a bold classic cheese flavor pick freshly shredded for best melt
• Monterey Jack cheese: grated to bring a mild creaminess that complements cheddar choose cheeses with good melting qualities
• Diced onion: provides sweetness and depth cooked until translucent
• Minced garlic: adds subtle aromatic punch avoid browning for best flavor
• All-purpose flour: used to thicken the sauce ensure even distribution to avoid lumps
• Low-sodium chicken broth or stock: makes a flavorful yet light sauce opt for good quality broth for better taste
• Milk: adds to the creamy texture choose whole or 2% for richness
• Crushed cornflakes: for an unexpectedly crunchy topping that gets golden in the oven
• Extra melted butter: to coat the cornflakes helping them brown evenly

Instructions

Build The Base:

Preheat your oven to 350 degrees Fahrenheit and prepare a 9 by 13 inch baking dish by lightly greasing or buttering it to prevent sticking.

Mix Potatoes With Cheese And Sour Cream:

Place your defrosted hash browns in a large bowl and toss with melted butter salt and pepper to season well. Stir in the sour cream and two cups of the mixed grated cheddar and Monterey Jack cheeses until coated evenly.

Create The Creamy Sauce:

In a large skillet melt four tablespoons of butter over medium heat. Add your diced onion and cook gently for four to five minutes until it turns translucent without browning. Add minced garlic stirring continuously for about one minute to release aroma. Sprinkle the flour over this mixture and stir for another minute to cook out the raw flour taste and activate its thickening power. Slowly whisk in chicken broth until completely smooth then add milk. Bring to a simmer and cook for three to four minutes until sauce thickens. Season with salt and freshly ground black pepper then remove from heat.

Combine And Transfer To Baking Dish:

Pour the finished creamy chicken sauce over the potato and cheese mixture folding gently to combine every ingredient well. Transfer this mix evenly to your prepared baking dish.

Add Cheese And Cornflake Topping:

Sprinkle the remaining cheese on top of your potato mixture for a golden cheesy finish. Mix melted butter and crushed cornflakes in a separate bowl to coat the flakes totally then spread this evenly over the cheese layer.

Bake Covered And Then Uncovered:

Cover your dish with foil and bake in the preheated oven for twenty minutes allowing flavors to meld and moisture to settle. Remove foil and continue baking for fifteen to twenty minutes until edges are bubbling and the cornflake topping turns a golden brown crunch.

Rest Before Serving:

Let the casserole cool for ten minutes after baking for easier serving and to allow the flavors to set properly.

Cheddar cheese is my favorite element in this dish because it brings a sharpness that balances the richness. I remember sharing this dish on Thanksgiving once and everyone kept going back for more topping it with extra cornflakes so the crunch was even more pronounced.

Storage tips

Store leftovers covered in the refrigerator for up to three days. Reheat gently in the oven or microwave until warmed through to maintain creaminess without drying out.

Ingredient swaps

You can substitute sour cream with Greek yogurt for a lighter version that still delivers creaminess. Use vegetable broth if you prefer a vegetarian-friendly option. Try adding pepper jack for a mild kick or mozzarella for extra stretchiness.

Serving ideas

This casserole pairs wonderfully with a crisp green salad or roasted vegetables to cut through the richness. It’s also great alongside roasted chicken or glazed ham creating a classic comfort combo.

This cheesy potato casserole brings comfort and crunch to every meal making it a memorable family favorite.

Frequently Asked Recipe Questions

→ What type of potatoes work best for this dish?

Defrosted shredded or diced hash brown potatoes are recommended for a tender and textured base.

→ How does the cornflake topping affect the dish?

The crushed cornflakes mixed with melted butter add a crunchy, golden crust that contrasts nicely with the creamy potatoes.

→ Can I substitute the cheeses used here?

Sharp cheddar and Monterey Jack provide rich flavor and meltability, but similar mild or sharp melting cheeses can be used as alternatives.

→ Why is the sauce thickened with flour?

The flour helps create a velvety chicken sauce by forming a roux with butter, giving body and richness that binds the casserole.

→ What is the purpose of letting the dish rest after baking?

Resting allows the casserole to set, making it easier to serve and enhancing the melding of flavors and textures.

→ Can the butter be reduced or replaced?

Butter adds richness and aids in browning; you can reduce slightly but substituting with oils may alter flavor and texture.