The classic cheesy potato casserole with a crunchy cornflake top. A homemade cream sauce keeps it free of canned cream-of-chicken, per the household rules.
Ingredients
- 30 oz frozen shredded hash browns, thawed
- 3 tbsp butter + 3 tbsp flour + 2 cups milk (cream sauce)
- 1 cup sour cream
- 2 cups shredded cheddar
- ½ onion, diced
- Salt and pepper
- 2 cups crushed cornflakes + 2 tbsp melted butter (topping)
Instructions
- Preheat oven to 350°F. Make a cream sauce: melt the butter, whisk in the flour and cook 1 minute, then whisk in the milk and simmer until thickened. Off the heat, stir in the sour cream and 1 cup of the cheddar.
- Combine the hash browns, onion, and sauce, then spread into a foil pan. Top with the remaining cheddar.
- Toss the cornflakes with melted butter and scatter over the top.
- Bake 45–50 minutes until bubbly and golden.
Make-Ahead & Storage
Assemble (hold the cornflakes until baking), cover, and freeze up to 3 months. Bake from frozen at 350°F for ~70 minutes. Smoker option: 350°F for about an hour.
Notes
Add crumbled bacon or diced ham to make it heartier. A little rendered tallow in place of some butter adds richness.