Hashbrown Casserole Recipe with Corn Flakes (Party Potatoes)
Cheesy potato casserole topped with buttery corn flakes, creamy, cheesy, easy with no canned soup. The best potluck and holiday dish ever. Make ahead and gluten free option.
Preheat oven to 350°F and butter or spray a 9x13 casserole dish.
In a large skillet over medium heat, melt butter and saute the onion until soft, then sprinkle with flour cooking and stirring for one minute. Slowly whisk in milk and chicken stock bringing the mixture to a low boil, allowing it to simmer until thickened, stirring, it won't take long. Season with salt and pepper. Remove from heat and stir in shredded cheeses, stirring until melted in.
In a large bowl combine cheese sauce with hash browns and sour cream, adjust seasonings if needed and transfer to 9x13 casserole baking dish (well sprayed or buttered). Smooth potato mixture on top.
Mix 3-5 tablespoons melted butter with corn flakes for the topping and spread evenly over the potato mixture. Cover with foil for first 20 minutes, then sprinkle with extra cheese and bake until golden, bubbly and melty. You may drool now! If desired, garnish with chopped chives.
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Notes
Forget to Thaw your Hash Browns?Line a large half sheet (or two) baking pan with foil or parchment paper and spread frozen hash browns evenly on the pan while you get your other ingredients ready, make the sauce, shred cheese, they thaw pretty quickly.Gluten-Free Option | See post for greater detail, but simply sub out the all purpose flour for a Gluten Free All Purpose Flour and double check all ingredients for wheat and gluten.MAKE AHEAD & FREEZER INSTRUCTIONS To make Cheesy Potatoes ahead of time, assemble the potatoes (DO NOT add the corn flake topping), cover tightly with sprayed foil or plastic wrap in fridge for 1-2 days. To bake, set on counter for 30 minutes before baking, add buttered corn flake topping and bake as directed. If needed, bake an additional 10-15 minutes until bubbly. Cover with foil if browning too quickly.Freeze without corn flake topping, thaw overnight in fridge and follow above instructions. If baking from frozen, bake additional 10-15 minutes until bubbly, covering with foil at the end if needed. Lasts in freezer 2-3 months.REHEATING | If just reheating a portion, 30-40 seconds in the microwave should work, if reheating the entire dish or large portion, place uncovered in 350°F oven for about 30 minutes, if needed cover with foil at end if getting too brown.