Classic Cheesy Potatoes

Classic Cheesy Potatoes

prep time

minutes
cook time

minute
servings
6-8

Ingredients













Cooking Instructions

1

Heat oven to 350°F. Butter 9x13-inch casserole dish.


2

In large sauté pan, melt 2 tablespoons butter over medium heat. Add onion and cook until just softened, 7-8 minutes. Remove onions from pan and set aside. Return pan to medium-high heat. Melt 1 tablespoon butter and whisk in 1 tablespoon flour. Cook 1 minute. Add chicken stock and heavy cream. Cook 5 minutes, whisking frequently, until mixture thickens. Reduce heat to low. Add black pepper, mustard powder, cream cheese, sour cream and cheddar. Mix well to incorporate. Add hash browns and cooked onions, mixing well. Pour mixture into prepared casserole dish.


3

Melt remaining 3 tablespoons butter. In small bowl, combine melted butter and corn flakes, gently mixing. Pour corn flakes over potato mixture, spreading with spatula to distribute evenly.


4

Bake 55 minutes, until casserole is bubbling and topping is browned.


Ingredients













Cooking Instructions

1

Heat oven to 350°F. Butter 9x13-inch casserole dish.


2

In large sauté pan, melt 2 tablespoons butter over medium heat. Add onion and cook until just softened, 7-8 minutes. Remove onions from pan and set aside. Return pan to medium-high heat. Melt 1 tablespoon butter and whisk in 1 tablespoon flour. Cook 1 minute. Add chicken stock and heavy cream. Cook 5 minutes, whisking frequently, until mixture thickens. Reduce heat to low. Add black pepper, mustard powder, cream cheese, sour cream and cheddar. Mix well to incorporate. Add hash browns and cooked onions, mixing well. Pour mixture into prepared casserole dish.


3

Melt remaining 3 tablespoons butter. In small bowl, combine melted butter and corn flakes, gently mixing. Pour corn flakes over potato mixture, spreading with spatula to distribute evenly.


4

Bake 55 minutes, until casserole is bubbling and topping is browned.


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