Perfect cheesy potatoes recipe for brunch, lunch or dinner.
These cheesy hash browns are like the Mac ‘N Cheese of potatoes—basically universally delicious.. The recipe is so easy to make that it continues to surprise and delight me every time I pull out the cookbook. My friend Jessica prepared this for a holiday brunch and I was instantly hooked—I think every one of us hounded her for the recipe and I made it several times last winter. I was again reminded of this gem during the holidays last week, where I whipped up a batch of these cheesy hash browns to go with Christmas brunch. This is the perfect dish to serve at a wedding shower, bridal luncheon or at the post-wedding brunch. Did I mention how easy it is?
Cheesy Potatoes Recipe
2 lbs hash brown frozen potato squares
1/2 c sour cream
1/2 c milk
1/2 c onion
1 can cream of celery soup
1 can cream of chicken soup
1 tsp salt
1 c Cheddar cheese
1/2 c melted butter
2 c crushed cornflakes
Mix all ingredients together (except for butter and flakes) and put in 9X13 pan. Bake at 350 for 45 minutes. The last 15 minutes, put 2 cups crushed cornflakes on top and pour melted butter all over. Make the night before so the potatoes thaw out—which is also great for the flavor and the cooking time. Might need a little bit longer depending on your oven and if the potatoes are thawed in advance. Feel free to get creative and mix in bacon pieces and green onions to add some extra flavor.
Photo credit Kraft. For another variation of the recipe, view here.