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Cheesy hash browns with a crispy cornflake crust come together in this super cozy dish. You just need frozen hash browns, lots of cheese, and a buttery cereal layer up top. It’s easy to prep for get-togethers or potlucks, and everyone always wants seconds.
Reasons You'll Love It
This gooey, cheesy potato bake is total comfort food. Creamy inside, crunchy on top, and goes with anything. Serve it at brunch with eggs, or alongside ham for a big dinner, or just take it to any party. It’s easy to get ready ahead of time—so handy for busy schedules.
Grab These Ingredients
- Topping: 2 cups cornflakes, gently smashed
- Butter: 10 tablespoons melted, split—some for the filling, some for topping
- Seasonings: 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dried chopped onion
- Soup: 1 can (10.5 oz) cream of chicken soup
- Dairy: 2 cups sour cream, 2 cups shredded cheddar
- Hash Browns: 30 oz frozen, thawed fully—use diced or shredded, your pick
Simple Steps
- Bake Away
- Pop it in the oven, uncovered, for 40-50 minutes. The top should be bubbly and golden brown.
- Crumble the Topping
- Toss crushed cornflakes with 4 tablespoons melted butter, then scatter all over the potatoes.
- Prep the Filling
- Gently fold in hash browns and cheese, then spread the whole mix into a 9x13 pan. Don’t squish it too much.
- Kick Off
- Start your oven at 350°F. Make sure hash browns are thawed. Mix sour cream, soup, 6 tablespoons butter, salt, pepper, and onion in a big bowl.
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Name Origins
Don’t get spooked by the name—these cheesy potatoes got famous because folks often brought them to gatherings after funerals. They’re warm, comforting, and they feed plenty of people. Nowadays, you’ll spot them everywhere, from holiday dinners to Sunday church spreads. Some call them party potatoes or cheesy hash browns, too.
What Goes Great With It
You can match these with all kinds of meals. Dish them up with turkey on Thanksgiving, ham at Easter, or grill some chicken for a casual dinner. They even work for breakfast—just add eggs and bacon. Creamy and crunchy, they fit in on holidays but are simple enough for weeknights.
Prep in Advance
Want to save time? Put the whole dish together except for the cornflakes, then stash it in your fridge overnight. Wait until just before baking to add the crunchy topping. The whole potato mix freezes up to 3 months, too—just skip the cornflakes until bake time. Thaw overnight in the fridge before adding the topping and baking.
Freezer Hacks
If you’re freezing, make everything but hold off on the topping. Cover tight with foil and freeze for as long as 3 months. When you want to cook it, thaw the pan in the fridge overnight, add fresh cornflakes, and bake. Allow an extra 10-15 minutes in the oven if it’s chilly from the fridge. Don’t freeze with the topping or it’ll lose its crunch.
Handy Advice
If your hash browns are still icy, your dish will turn out wet. Cheese you grate yourself melts much smoother, so try that if you can. Crush cornflakes lightly—they should stay a little chunky for good crunch. If the top starts browning too quick, just tent it with foil. Let it rest about 10 minutes before you scoop it out so it sets up nicely.
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Frequently Asked Questions
- → Can I make this ahead of time?
For sure! Make everything the day before, but wait till just before it goes into the oven to add the cornflakes. Stash it in the fridge covered, then sprinkle the topping on and bake. You might need to give it 5 or 10 more minutes if it's really cold.
- → What if I don't want to use canned cream of chicken soup?
No problem! You can whip one up easily. Melt 3 tablespoons of butter, stir in 3 tablespoons of flour, let it cook a minute. Slowly add 1 cup broth and half a cup of milk, keep on whisking. Season with salt, pepper, and garlic powder. When it thickens up after five minutes, it's ready.
- → Can I make this gluten-free?
Absolutely! Swap in any gluten-free canned soup (lots of grocery stores have them now) and double check your cornflakes are gluten-free, too. Everything else is pretty much fine as is.
- → How about making it vegetarian?
Super simple! Use a can of cream of mushroom or celery soup in place of the chicken kind. Go ahead and add some extra herbs or maybe a dash of garlic powder since the chicken version brings more flavor normally.
- → Can I add other seasonings?
Yep! Feel free to mix in:
- garlic powder (about 1 teaspoon)
- dash of cayenne for some kick
- 1 teaspoon dried ranch mix
- half teaspoon paprika
- fresh chopped chives or parsley right on top
- → What if my cornflakes get too brown before the middle is hot?
If the top looks like it's browning too fast, just lightly lay a sheet of foil on top. That keeps your crust from burning while everything inside finishes cooking.
- → Can I use fresh potatoes instead of frozen?
Definitely! Go with about 8 potatoes, peel and grate them, then let them sit in cold water for 20 minutes. Drain, and really dry them well using clean towels so they'll cook up right.
- → How long do leftovers keep?
Throw leftovers in a sealed container in the fridge and they'll be fine for three or four days. The topping goes soft, but it's still good. Reheat it in the oven to get the best texture.
Conclusion
- Cornflake Scalloped Potatoes – Creamy and topped with crunchy flakes, but with a different take
- Potato Gratin – Fancier, with thin potato slices and a rich cream sauce
- Cheesy Hash Browns – Similar, but loaded with onions and peppers
All of these give you that cozy, cheesy potato satisfaction.