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Cheesy Potatoes

Cheesy Potatoes

The ultimate comfort food, Cheesy Potatoes are creamy, cheesy, and downright delicious! Perfect for any occasion, this easy weeknight dinner will have your family begging for seconds.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Side Dishes
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 32 ounces diced hash brown potatoes
  • 4 tablespoons unsalted butter
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ cups sour cream
  • 2 cups sharp cheddar cheese
  • 1 cup Monterey Jack cheese
  • 4 tablespoons unsalted butter
  • ½ medium onion diced
  • 2 to 3 cloves garlic
  • ¼ cup all purpose flour
  • 1 cup low sodium chicken broth
  • 1 ½ cups milk
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups crushed cornflakes
  • 4 tablespoons butter

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Whisk
  • Saucepan
  • Mixing Bowl
  • Grater
  • Wooden Spoon
  • Cutting Board

Method
 

  1. Preheat your oven to 350°F. This ensures that the dish cooks evenly and is hot throughout. You want that cheesy goodness bubbling!
  2. Lightly grease or butter a 9×13 baking dish and set it aside. This step prevents the potatoes from sticking and makes cleanup easier.
  3. In a small bowl, combine the shredded cheeses (both cheddar and Monterey Jack) and toss to combine. Setting this aside helps it stay blended when adding to the potato mixture.
  4. Next, place the defrosted potatoes in a very large bowl. Toss them with 4 tablespoons of melted butter, salt, and pepper. This is the base that will soak up all the flavors!
  5. Stir in the sour cream and 2 cups of the combined cheese. The sour cream adds a creamy tang that you’ll absolutely love.
  6. In a large skillet over medium heat, melt 4 tablespoons of butter. Once melted, add the onions and cook until translucent, about 4 to 5 minutes. This step is crucial for developing flavor.
  7. Add the garlic and continue cooking, stirring frequently for 1 minute. You want the garlic fragrant but not burnt!
  8. Sprinkle with flour and continue cooking for another minute, stirring to combine. This will help thicken your sauce.
  9. Slowly whisk in the chicken stock until completely combined and smooth. Then gradually whisk in the milk until everything is smooth. Bring the mixture to a simmer.
  10. Season with salt and pepper, then continue cooking for three to four minutes until thickened. Remove from heat; this creates that wonderful creamy sauce.
  11. Pour the cream sauce over the potato mixture and gently fold to combine. This is where all the magic happens!
  12. Transfer this to your prepared baking dish and top with the remaining cheese. Every bit should be covered for maximum cheesiness!
  13. In a medium bowl, combine the remaining 4 tablespoons of melted butter with the cornflakes and toss to combine. This topping will add a delightful crunch.
  14. Spread the topping evenly over the layer of cheese. Cover with foil and bake for 20 minutes.
  15. Remove the foil and bake for another 15 to 20 minutes, or until the edges are bubbling and the cornflakes are golden brown. The beautiful golden color means it's done!
  16. Let it rest for 10 minutes before serving. This patience will pay off with perfect portions!

Notes

Storage: Store leftovers in an airtight container in the fridge for up to five days.