Casserole loves you ❤️ ...
Cheesy potato casserole
Potatoes living their best cheesy life.
🥕 Ingredients
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📋 Complete List
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- 2 pounds potatoes, peeled and cut into small cubes, fully cooked and patted dry with paper towels
- 2 cans (10.5 oz each) cream of chicken soup, preferably low-sodium variety
- 16 ounces sour cream, full-fat for best results and creamiest texture
- 1 large yellow onion, finely diced and sauted until translucent
- 3 cups sharp cheddar cheese, freshly grated and divided for layering
- 1 cup Colby Jack cheese, freshly grated for extra flavor depth
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 teaspoons garlic powder for enhanced savory flavor
- 1 teaspoon onion powder to complement the fresh onions
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper
- 2 cups crispy corn flakes, lightly crushed for topping
- 1/4 cup fresh chives, finely chopped for garnish
📝 Instructions
Begin by preheating your oven to 350F (175C) and position the rack in the center for optimal heat distribution
Generously grease a 9x13 inch baking dish with butter or cooking spray, ensuring complete coverage
In a large mixing bowl, combine the cooked diced potatoes, cream of chicken soup, and sour cream until well blended
Fold in the sauted onions, 2 cups of the sharp cheddar cheese, and all of the Colby Jack cheese gently
Add the melted butter, garlic powder, onion powder, salt, and pepper, stirring until everything is evenly distributed
Transfer the mixture to the prepared baking dish, spreading it out evenly with a spatula
Top with the remaining cup of sharp cheddar cheese and the crushed corn flakes
Cover the dish with aluminum foil and bake for 45 minutes
Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy
Allow the casserole to rest for 10 minutes before garnishing with fresh chives and serving
💡 Chef's Tips
Make sure the cooked diced potatoes are well drained and patted dry to prevent excess moisture in the final dish
Use room temperature ingredients for more even mixing and better texture results
Grate cheese fresh from the block for superior melting properties and flavor
Let the casserole rest after baking to achieve perfect serving consistency
📊 Nutrition Facts
❓ Frequently Asked Questions
Yes, you can assemble up to 24 hours in advance and refrigerate before baking
Yes, but they should be grated and soaked in cold water, then dried thoroughly
Ensure hash browns are completely thawed and dried, and don't skip the resting period
Yes, it freezes well for up to 2 months when properly wrapped
Sharp cheddar provides the best flavor, but any good melting cheese will work
The top should be golden brown and the center should be hot and bubbly
Yes, use two baking dishes or one larger dish and increase cooking time by 15-20 minutes