Ingredients
Scale
- 32 ounces frozen cubed hash browns, thawed
- ¼ cup (½ stick) butter
- 2 cups sharp cheddar cheese, shredded
- 1½ cups sour cream
- ¼ cup (½ stick) butter, melted
- ½ medium onion, chopped
- 2 teaspoons garlic, minced
- ¼ cup flour
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried mustard
- ½ cup chicken broth, room temperature
- ½ cup milk, room temperature
- ¼ cup (½ stick) butter
- 3 cups corn flakes
Instructions
- Preheat oven to 350°F and prepare a 9×13-inch baking dish.
- In a large bowl, mix thawed hash browns, ¼ cup butter, cheddar cheese, and sour cream.
- In a skillet, melt ¼ cup butter, sauté onion, then add garlic and cook.
- Stir in flour, salt, and spices; gradually whisk in milk and chicken broth until thickened.
- Pour the sauce over the potato mixture and combine.
- Melt ¼ cup butter in a bowl, toss corn flakes in it.
- Spread the potato mixture in the baking dish, top with corn flakes, and bake for 40-50 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Thaw potatoes completely for even cooking.
For extra creaminess, add another half cup of sour cream.
Substitute cheddar with pepper jack for a spicy twist.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg