"It's just so damn good."
Prep time: 30 minutes
Total time: 1 hour 15 minutes
4 pounds|1 kilogram 814 grams russet potatoes, peeled and diced into ½-inch cubes (or to make it "muy authentico" and save loads of time, use 1 package of Ore-Ida Frozen Hash Brown Potatoes)
1 can cream of chicken soup
1 pint sour cream
2 cups shredded cheddar cheese
1 medium onion, finely diced
2 - 3 cups Kellogg's Cornflakes (do NOT use generic brand here kids, pony-up), lightly crushed
½ cup salted butter, melted
- Heat oven to 350°F.
- If being a hero and cutting your own potatoes, blanch the diced potatoes in a large pot of boiling lightly salted water for 30 seconds and refresh in an ice bath to release some of the starch and prevent oxidation. Don't be a hero.
- In a large mixing bowl, whisk together the soup and sour cream. Stir in the cheese, diced onion, and potatoes, and mix thoroughly. Spoon evenly into a 13 x 9 inch casserole dish.
- Sprinkle the cornflakes evenly on top of hash brown mixture and pour melted butter overtop of the entire casserole.
- Bake uncovered for 45 to 50 minutes until golden, hot, and bubbly. Allow it to rest for 10 minutes before serving so it's not an oozy mess when you go to spoon it out, but definitely start eating the cornflakes and the corners right off the top ASAP.
Chef's Tip: I'm not sure I've ever told my mom this, but my power move has been to add a couple of teaspoons of Old Bay to this recipe. Sorry, Mom?
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