This from-scratch cheesy spiralized potato casserole is a fun twist on a classic. It’s perfect for breakfast, brunch, or any party!
If you’ve been to a potluck or party lately, chances are you’ve come across a version of these cheesy potatoes. Growing up, we called them funeral potatoes, however, I prefer calling them something a little less depressing ????. So from here on out, we’ll be referring to them as cheesy spiralized potatoes!
The classic recipe calls for prepackaged hashbrowns. I decided to swap them out for sprialized russet potatoes. I grabbed my 2 Blade Hand-Held Spiralizer, popped on the spaghetti cut (1/8-in) blade (it comes with a larger fettuchine cut blade too), and got to work. TIP: If you’ve never used a spiralizer before, just make sure that the flattest side is facing away from the blade. The little spikes hold better if they’re piercing the cut side- the more surface area, the better. You can also use a standard size spiralizer, a food processor fitted with a shredding blade, or a julienner.
I made my own cream of chicken soup, that way I could control exactly what went into it. The addition of shallot, leek and celery gave this dish some much needed flavor! From there, all that was left to do was stir in the sour cream + shredded cheddar cheese, top it with buttery cornflakes and pop it into the oven to bake.
Since my 9×13 pans were otherwise occupied, I crammed everything into a Glass 2 Qt Baking Dish with Lid. I wouldn’t recommend this unless you have an extra deep dish like mine (at least 3 inches tall). Otherwise pull out your 9×13-inch baking dish and use that! Bake time for the 9×9 was 1 hr 30 minutes, versus 1 hour in the 9×13. P.S. OXO sells these amazing thermal shock resistant glass dishes in bigger sizes too. I love them because they can go from the freezer to the oven without the need to thaw. They also have a slosh-proof lid which makes it easy to prepare meals in advance, store leftovers, or take food on the go. P.S.S. For those of you wondering, you can make this in advance. Just leave off the topping until you’re ready to bake it.
We loved everything about this cheesy spiralized potato casserole. It was creamy, cheesy & crunchy. Next time you’re in charge of the potatoes, give this recipe a try, everyone will love them!
Cheesy Potato Casserole with Corn Flakes Recipe
Ingredients
- 1 tbsp unsalted butter
- 1 shallot - minced
- 1 stalk celery - finely chopped
- 1 leek - white part only, finely chopped
- 1/3 cup all-purpose flour
- 1 1/2 cup chicken broth
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp ground paprika
- 1/8 tsp dried thyme
- 1 cup sour cream
- 2 cup cheddar cheese - grated
- 4 medium russet potatoes - rinsed, peeled, and spiralized (1/8-inch thick or spaghetti cut)
- 2 tablespoons of butter - melted
- 1 3/4 cup cornflake cereal
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly butter a 9x13-inch baking dish, add the spiralized potatoes, and set aside.
- In a large non-stick skillet over medium heat, melt the butter, then add the shallot, celery, and leek. Sauté until soft and tender, about 4 minutes, then add the flour. Using a whisk, move the flour around to prevent it from burning; cook for about a minute. Slowly pour in the chicken broth, whisking continuously, then add the cream. Add the salt, garlic powder, pepper, paprika, and thyme. Bring the mixture to a simmer and cook for 8 minutes, or until thickened, whisking every few minutes. Remove from the heat and whisk in the sour cream and 1½ cups of grated cheese. Pour over the potatoes and top with the remaining cheese.
- In a small bowl, combine the melted butter and cornflakes; toss until coated. Sprinkle over the top of the casserole.
- Place in the oven and bake for 20 minutes, then cover with foil and continue baking for 30–40 more minutes. Pull out a spiralized potato to check for doneness. The potatoes should be tender but still hold their shape. Continue baking for an additional 10–15 minutes if needed (up to 30 minutes if you're using an extra-deep 9x9 dish—see post above). Remove the foil, take the dish out of the oven, and let it cool for 15 minutes before serving.
NOTES
Nutrition
Disclosure: I’m partnering with OXO to bring you today’s recipe. I received this product for review, all opinions are my own. Thank you for helping me work with brands I love!
This look so yum.. I am a cheese lover.. Can’t wait for try this out.
hey girl- this looks so yummy!