Ingredients
Potato Filling
- 32 oz frozen diced hash brown potatoes, thawed
- 1 small yellow onion, finely diced
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1½ cups whole milk
- ½ cup low-sodium vegetable broth
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1 tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt
- ½ tsp black pepper
Cornflake Topping
- 2 cups cornflakes, lightly crushed
- 3 tbsp unsalted butter, melted
- ¼ cup shredded cheddar cheese, optional
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Melt 4 tablespoons butter over medium heat and sauté the onion for 4–5 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in milk and vegetable broth. Cook until slightly thickened.
- Reduce heat and stir in sour cream, garlic powder, onion powder, salt, pepper, and 2 cups cheddar.
- Place thawed potatoes in a large bowl and gently fold in the cheese sauce.
- Spread evenly in the prepared baking dish.
- Combine lightly crushed cornflakes with 3 tablespoons melted butter and optional cheddar.
- Scatter the cornflakes loosely over the potato filling.
- Bake uncovered for 35–40 minutes until bubbling and golden.
- Rest for 10 minutes before serving.
Notes
Estimated nutrition per serving: approximately 340 calories, 10 g protein, 28 g carbohydrates, 22 g fat, 600 mg sodium.
- Prep Time: 20 minutes
- Rise Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian