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Practically every holiday there's an argument in the Ramsey household: How many pans of cheesy potatoes should we make? Obviously enough for the holiday meal in question, but how much EXTRA are we going to want? The inevitable answer: As much as possible, so we end up making enough to feed a party of 50 (when we usually have a group of maybe 15). So, imagine my surprise when I learned that a dish I'd been fighting over and eating my entire life actually had a name that was not simply cheesy potatoes. Don't be fooled by the name—the only thing deathly about this casserole is how absolutely delicious it is. Read on for everything you need to know about making this staple family recipe:
What People Are Saying:
“My classic go to recipe.” - MandaFern
The best part of this party casserole? The prep is laughably easy. After preheating your oven, melt butter in a large skillet over medium heat, then add your chopped onion and cook until translucent. Then, sprinkle with flour and cook for 1 more minute before whisking in the milk and chicken stock. Bring the mixture to a boil, then let it simmer until it thickens—this will create the sauce that we combine with our mashed potatoes. Once it has thickened, season well with salt and pepper and remove from the heat. Then, stir in the cheeses and sour cream.
Next, in a large bowl, combine the frozen hash browns with the prepared sauce. Once tossed together, transfer to a buttered casserole dish.
In a separate bowl, combine the cornflakes and butter. Then, top the casserole with the buttered cornflakes, making sure to evenly distribute them.
Cover the casserole with foil and bake for around 45 minutes, or until bubbly and warm. Top with chives, and serve!
The full list of ingredients and instructions can be found in the recipe below.
If you have any leftovers, store them in an airtight container in the fridge (or in the casserole dish covered in plastic wrap) for 4-5 days. If you'd like to make this casserole ahead of time, assemble up until the cornflake topping, then cover and refrigerate. When ready to bake, top with the buttery cornflakes and bake (keep in mind that it might take up to 20 minutes longer to bake—keep an eye on it).
onion, finely chopped
butter
flour
milk
chicken stock
frozen hash browns, defrosted
sour cream
cheddar
Monterey Jack
cornflakes, crushed
Salt and pepper, to taste
butter, melted
chives, finely chopped
Let us know how it went in the comments below!
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