Cheesy Potatoes
Cheesy Potatoes - creamy, cheesy potatoes topped with buttery crunchy corn flakes. Some people call these funeral potatoes but they are also called gooey potatoes or party potatoes.
Ingredients
- 1 (30 ounce) bag of frozen cubed or shredded hash browns, thawed
- ¼ cup salted butter
- ¾ cup diced yellow onion
- ¼ cup all-purpose flour
- 1½ cups low-sodium chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon salt, (and pepper to taste)
- 2 cups shredded sharp cheese
- 1 cup sour cream
TOPPING:
- 3 cups Corn Flakes, measured, then crushed
- ¼ cup salted butter, melted
Instructions
- Preheat oven to 350 degrees F and grease a 9x13 inch baking dish. Place thawed hash browns in a large bowl.
- In a large saucepan, add the 1/4 cup butter over medium heat. Melt and add the onions, cooking for 3-5 minutes or until soft.
- Sprinkle the flour over the onion mixture, and cook for a minute. Slowly whisk in the chicken broth and milk over medium high heat, cooking until mixture thickens. Add the garlic powder, salt, and pepper. Add more salt to taste. Remove from heat.
- Stir in the cheddar cheese and sour cream. Pour mixture over the hash browns and stir well to combine. Pour into the prepared 9x13 baking dish. Cover and bake potatoes at 350 degrees for 50-60 minutes.
- While potatoes are baking, make the topping. For the Topping: Crush Corn Flakes lightly in a Ziploc bag or in a food processor. Mix Corn Flakes and butter together.
- After potatoes have baked for 50-60 minutes, uncover and sprinkle the top of casserole with corn flake mixture and bake an additional 10-15 minutes until potatoes are bubbling and top has browned.
Notes
Serving: 1grams