Cheesy Potato Casserole with Corn Flakes Recipe
Creamy potatoes, sour cream, and sharp cheddar make Cheesy Potato Casserole with Corn Flakes a satisfying choice—especially with its buttery, crunchy corn flake topping on top.
Servings: 8 servings
Calories: 366kcal
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
-To make this a one-dish meal, add chunks of chicken or ham along with peas or broccoli for extra heartiness.
To STORE Cheesy Potato Hash Casserole leftovers, let the casserole cool completely, then transfer to an airtight container or cover the dish tightly with foil. It will keep in the refrigerator for up to 4 days. For FREEZING, portion the cooled casserole into freezer-safe containers or wrap tightly in plastic wrap and aluminum foil. It freezes well for up to 2 months.
To REHEAT, thaw overnight in the fridge if frozen, then bake at 350 degrees F (175 degrees C) until warmed through—about 25–30 minutes. You can also reheat individual portions in the microwave for 2–3 minutes.
Nutrition
Serving: 8serving | Calories: 366kcal | Carbohydrates: 34g | Protein: 12g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 594mg | Potassium: 621mg | Fiber: 2g | Sugar: 5g | Vitamin A: 994IU | Vitamin C: 9mg | Calcium: 295mg | Iron: 3mg
