Cheesy Potato Casserole is a hot dish made with a creamy and cheesy potato mixture, topped and baked with corn flakes for that extra crunch. Try my Cheesy Crockpot Scalloped Potatoes and Potatoes Au Gratin for more cheesy potato recipes!
Cheesy Potato Casserole
This casserole is also known as Funeral Potatoes or Company Potatoes because it is a dish that is often served at the lunches and dinners that follow a funeral service or when guests are over. It definitely is comfort food, and it is not hard to make and get on the table to share.
Cheesy Potato Casserole Recipe
There are three parts to this recipe–the potatoes, the sauce, and the topping.
Frozen cubed hash browns–Thawed hash browns work the best for this recipe. But, you can use them if frozen; just be aware that the potatoes may not be as soft after cooking.
Sharp cheddar cheese–I like the added flavor of sharp cheddar, but you could use mild cheddar cheese as well.
Milk–To get milk to room temperature quickly, heat it in a microwave-safe bowl for about 20 seconds.
Corn flakes–Grab the box of corn flakes cereal to top off the casserole. You could also get by with corn flake crumbs if that is all you have on hand.
Preparing the Potatoes
The creamy and cheesy potatoes are dreamy in this Cheesy Potato Casserole recipe. To get the potatoes ready for the casserole, simply combine the cubed hash browns (also known as diced potatoes or southern-style potatoes) with the melted butter, shredded cheese, and sour cream. Mix the ingredients well and set it aside.
If you peel, cut up, and cube your own potatoes, you may want to brown them a bit before using them in this recipe.
How to Make the Sauce and Corn Flake Topping
To make the sauce, first, melt the butter in a medium skillet over medium heat. Add the onion, cooking until translucent. Next, add and cook the garlic for about a minute. Then, add the flour, salt, pepper, cayenne pepper, and dried mustard, cooking another minute.
Slowly add the milk, whisking until the mixture is smooth. Finally, slowly add the broth, whisking until thickened. Once the sauce has thickened, pour it into the bowl of potatoes.
To make the crunchy topping, melt the butter in a large, microwave-safe bowl. Add the corn flakes, tossing to coat. There is no need to crush the corn flakes, but it’s fine if you do as you are coating them with the butter!
Assembling and Baking Cheesy Potato Casserole
Once the potatoes are mixed with the creamy and cheesy goodness, as well as the sauce, and the topping is ready to go, it’s easy to get this dish assembled, baked, and served! Pour the potato and sauce mixture evenly into a greased 9×13-inch baking dish.
Top the dish with the coated corn flakes and bake for 40-50 minutes. The casserole should be golden brown and bubbly. Remove it from the oven and let it rest a few minutes before digging in! Serve it on its own for a smaller lunch or pair it with this Crockpot Honey Ham.
Can I Freeze Cheesy Potato Casserole?
Yes! This is one of those dishes that can easily be made ahead of time and frozen until you are ready to eat it (within 2 months). To get it ready to freeze, follow the recipe up to adding the corn flakes/butter topping. Cover the dish with both plastic wrap and aluminum foil. Label and date the casserole.
When ready to bake, let the casserole thaw at room temperature for a few hours. Add the corn flakes/butter topping and bake as instructed. Baking time may take a little longer if not completely thawed.
Looking for More Casseroles and Hot Dishes?
Cheesy Potato Casserole
Cheesy Potato Casserole is a hot dish made with a creamy and cheesy potato mixture, topped and baked with corn flakes for that extra crunch.
- 32 ounces frozen CUBED hash browns, thawed (see notes)
- ¼ cup (½ stick) butter
- 2 cups sharp cheddar cheese, shredded
- 1½ cups sour cream
- ¼ cup (1/2 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
Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
In a large bowl, combine the potatoes, butter, shredded cheese, and sour cream. Mix well and set aside.
In a medium skillet over medium heat, melt butter.
Add onion and cook until translucent (3-5 minutes). Add the garlic and cook for one more minute.
Add flour, salt, pepper, cayenne pepper, and dry mustard. Cook another minute.
Slowly add milk, whisking until smooth.
Slowly add chicken broth, whisking until thickened.
Pour the sauce into the potato mixture. Mix well.
In a large, microwave-safe bowl, melt butter.
Add corn flakes. Toss to coat.
Pour the sauce and potato mixture into the prepared baking dish.
Top dish with the butter and corn flakes topping.
Bake 40-50 minutes, or until golden brown and bubbly.
Remove from oven. Let it rest a few minutes before serving.
I used Ore-Ida Frozen Diced Hash Browns, which are cubed. Some brands call them cubed, some say diced.