Ingredients

32 ounces diced or shredded hash brown potatoes, defrosted

4 tablespoons unsalted butter, melted

½ teaspoon salt

½ teaspoon freshly ground black pepper

1½ cups sour cream

2 cups sharp cheddar cheese, grated

1 cup Monterey Jack cheese, grated

4 tablespoons unsalted butter

½ medium onion, diced

2 to 3 garlic cloves, minced

¼ cup all-purpose flour

1 cup low sodium chicken broth or stock

1½ cups milk

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 cups crushed cornflakes

4 tablespoons butter, melted (for topping)

Instructions

Preheat the oven to 350°F (175°C). Lightly grease or butter a 9×13-inch baking dish and set aside.

Combine the cheeses. In a small bowl, toss together the sharp cheddar and Monterey Jack cheeses. Set aside.

Prepare the potatoes. Place the defrosted hash browns in a very large bowl. Add 4 tablespoons melted butter, salt, and pepper, tossing to coat evenly.

Add sour cream and cheese. Stir in the sour cream and 2 cups of the combined cheese mixture. Set this mixture aside.

Make the cream sauce. Melt 4 tablespoons butter in a large skillet over medium heat. Add the diced onion and cook until translucent, about 4 to 5 minutes. Add the minced garlic and cook for another minute, stirring frequently.

Thicken the sauce. Sprinkle the flour over the onion and garlic mixture, stirring continuously for 1 minute. Gradually whisk in the chicken broth until smooth, then slowly add the milk, whisking to combine. Bring to a simmer, season with salt and pepper, and cook for 3 to 4 minutes until thickened. Remove from heat.

Combine sauce and potatoes. Pour the cream sauce over the potato mixture and gently fold to combine. Transfer everything to the prepared baking dish and top with the remaining cheese.

Prepare the cornflake topping. In a medium bowl, mix the melted butter with the crushed cornflakes, tossing to coat evenly.

Bake the casserole. Spread the cornflake topping evenly over the cheese layer. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, until the edges are bubbling and the cornflakes are golden brown.

Rest and serve. Let the casserole rest for 10 minutes before serving to allow it to set and cool slightly.

Tips & Variations

For a vegetarian version, substitute vegetable broth for the chicken broth.

Use frozen hash browns that are diced or shredded, but ensure they are fully defrosted and drained to avoid excess moisture.

Add cooked and crumbled bacon or diced ham for extra flavor.

Mix in chopped green onions or chives for a fresh touch.

Try different cheeses like mozzarella or pepper jack for a twist on the classic flavor.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Can I freeze cheesy potatoes?

Yes, this casserole freezes well. Wrap it tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking, and adjust baking time as needed to ensure it’s heated through.