Imagine a satisfying, creamy dish warm from the oven, the aromatic scent of sautéed garlic and onion wafting through your kitchen. That’s the magic of Cheesy Potatoes with Corn Flakes. I’ve journeyed through numerous iterations of this beloved recipe, each time refining it to achieve just the right balance of flavors and textures. If you love comforting, hearty meals, you’re in for a treat! Don’t forget to check out my Potato Salad recipe for a delightful side dish to go alongside.
About Cheesy Potatoes with Corn Flakes
These Cheesy Potatoes with Corn Flakes, affectionately known as funeral potatoes, stem from the heart of American comfort cuisine. They make regular appearances in my family gatherings, from Thanksgiving dinners to casual potlucks. My trials included tweaking the cheese blend and testing different onion varieties, aiming to enhance the dish’s rich, savory profile. The joy of this dish lies not only in its flavor but also in the communal experience it fosters.
- Quick prep that fits seamlessly into any busy weeknight.
- Budget-friendly, using pantry staples and frozen hash browns.
- A family favorite that brings back fond memories and cozy flavors.
- Did you know? Hash browns originated in the United States, but their roots trace back to Switzerland.
Key Ingredients & Their Roles
- Hash Browns: Provide the base; thaw them overnight for the best texture.
- Sharp Cheddar Cheese: Brings a rich, bold flavor; fresh-grated cheese melts beautifully.
- Cream of Mushroom Soup: Adds creaminess and depth; can be substituted with cream of chicken if desired.
- Corn Flakes: Create a crunchy topping; feel free to try crushed potato chips for a twist.
How to Make Cheesy Potatoes with Corn Flakes
- Preheat your oven to 350°F. The subtle aroma of warmth will soon fill your kitchen.
- In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the diced garlic and onion, sautéing until the onion turns translucent, about 5-7 minutes.
- In a large mixing bowl, combine the sautéed onion and garlic, thawed hash browns, cream of mushroom soup, sour cream, parmesan, salt, and 1 cup of the freshly grated cheddar cheese. Mix until well combined.
- Spread the mixture evenly in a greased 9×13 baking dish. Top with the remaining cup of cheddar cheese.
- In a Ziploc bag, crush 3 cups of corn flakes with your hands, then mix with the melted remaining 3 tablespoons of butter. Spread the cornflake mixture evenly over the casserole.
- Bake the cheesy potatoes for 50-60 minutes, until bubbling and golden brown on top. The crispy topping will make a satisfying crunch.
Pro Tips & Troubleshooting
- Washing the potato cubes after thawing can enhance their texture and remove excess moisture.
- A common mistake is over-baking, which can lead to dryness; check for doneness by ensuring the center is bubbly but not scorched.
- Feeling adventurous? Add some chopped green chilies or bell peppers for a splash of color and extra flavor.
- This dish scales easily—double the ingredients for a crowd or scale down for a smaller gathering.
Storage & Make-Ahead Guide
Store the cooked cheesy potatoes in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 2 months. Reheat in the oven at 350°F for about 20-30 minutes until heated through. When I stored leftovers, they kept their flavor profile wonderfully, reflecting the depth of the original bake.
What to Serve With Cheesy Potatoes with Corn Flakes
These cheesy potatoes pair beautifully with roasted vegetables and a crisp green salad. For a complete meal, consider serving alongside my Creamy Tuscan Butter Bean or Stuffed Mini Peppers.
Frequently Asked Questions
- How do I make cheesy potatoes with corn flakes less sticky? Ensure your hash browns are well-thawed and remove excess moisture before baking.
- Can I use different types of cheese? Absolutely! A mix of mozzarella and gouda can create a unique flavor profile.
- What can I serve with cheesy potatoes? They pair well with a fresh garden salad or grilled chicken for a complete meal.
- Can I prepare this dish ahead of time? Yes! Assemble it a day before and refrigerate until ready to bake.
- What’s the best way to reheat leftovers? Use the oven for the best texture, but a microwave works in a pinch.
Final Thoughts
I can’t wait for you to try these Cheesy Potatoes with Corn Flakes at your next gathering. They’ve become a cherished recipe in my home, filled with memories and warmth. Share your thoughts and variations, and let’s keep the culinary journey going!
More Recipes You’ll Love
- Garlic Parmesan Hashbrowns – why it complements this
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- Cowboy Butter Chicken Linguine – seasonal pairing
Cheesy Cornflake Potatoes
Ingredients
Main Ingredients
- 32 oz southern style hash browns cubed potatoes, not shredded, thawed overnight in the fridge
- 1 small yellow onion diced
- 5 cloves garlic minced
- 5 tablespoons butter
- 1 can cream of mushroom soup
- 1 cup sour cream
- 2 cups sharp cheddar cheese freshly grated
- 1/2 cup parmesan cheese freshly grated
- 3 cups corn flakes crushed
- 1 teaspoon salt
Instructions
Preparation Steps
- Preheat the oven to 350 degrees. Add 2 tablespoons of butter to a medium-sized skillet, add the diced garlic and onion. Cook over medium heat until the onion is soft, around 5-7 minutes.
- In a large mixing bowl, add the onion and garlic mixture, thawed hash browns, cream of mushroom soup, sour cream, parmesan, salt, and 1 cup of the fresh grated cheddar cheese. Mix well, then spread into a greased 9 X 13 baking dish. Top with the remaining cheese.
- Crush the corn flakes and mix with the remaining melted butter. Spread the topping evenly over the casserole.
- Bake at 350 degrees for 50-60 minutes, until bubbly and browned on top.
Notes
Also known as funeral potatoes, this classic family favorite is great for holidays and special occasions.