Cheesy Potatoes With Corn Flakes: Crisp-Topped Casserole

Cheesy potatoes with corn flakes bake into a creamy, tender casserole with a crisp, buttery topping. This recipe uses 3 pounds of thawed frozen diced potatoes, a thick cheese sauce, and a 2-to-3 ratio of corn flakes to butter.

Assemble the casserole in a greased 9×13-inch baking dish. Bake it uncovered at 350°F for 40 to 45 minutes, then rest it for 10 minutes. The recipe yields 10 to 12 servings.

Cheesy Potatoes With Corn Flakes: Ingredients and Ratios

• 3 pounds frozen diced potatoes, thawed, drained, and patted dry
• 1 can condensed cream soup, 10.5 ounces; use cream of chicken or cream of mushroom
• 1 cup sour cream
• 1/2 cup whole milk
• 2 cups shredded sharp cheddar cheese, about 8 ounces
• 1 teaspoon fine salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 cups corn flakes, lightly crushed
• 3 tablespoons unsalted butter, melted
• Butter or cooking spray for the baking dish

Use frozen diced potatoes rather than shredded hash browns. Their larger pieces hold their shape and keep the filling moist without turning mushy. Thaw them completely before mixing. Drain excess water and pat them dry with paper towels.

The sauce should be smooth, thick, and pourable. The soup adds body, while sour cream keeps the potatoes rich and moist. For the topping, use 2 cups of lightly crushed corn flakes with 3 tablespoons of melted butter. This coats the flakes without making the crust greasy or heavy.

Mix the Cheesy Potatoes

1. Grease a 9×13-inch baking dish. If the potatoes are still frozen, thaw them in the refrigerator overnight or use the defrost setting on a microwave. Pat them dry before continuing.
2. Whisk the condensed soup, sour cream, milk, salt, garlic powder, and black pepper in a large mixing bowl. Continue whisking until no streaks of sour cream remain.
3. Stir in the shredded cheddar cheese. The mixture should look creamy and thick, but it should still spread easily with a spatula. If it seems unusually stiff, add 1 tablespoon of milk at a time.
4. Fold in the thawed diced potatoes. Turn the mixture gently until every potato is coated. Avoid vigorous stirring, which can break the potatoes and make the finished casserole pasty.
5. Spread the potato mixture evenly in the prepared baking dish. Press it gently into the corners, but do not compact it tightly. An even layer helps the center cook at the same rate as the edges.

For the best texture, mix the potatoes only until coated. The sauce will thicken slightly as it stands, so move to the topping while it is still easy to spread.

Cheesy Potato Casserole With Corn Flakes: Add the Topping

1. Put the corn flakes in a medium bowl. Crush them lightly with your hands until most pieces are about 1/4 inch wide. Leave some larger flakes for extra crunch.
2. Pour the melted butter over the flakes. Toss with a fork until the butter is distributed and the flakes look lightly coated.
3. Scatter the buttered corn flakes evenly over the potatoes. Cover the surface from edge to edge, but do not press the topping into the filling.

Add the topping immediately before baking. A loose layer stays crisp because heat can circulate around each piece. If the flakes are crushed into fine crumbs or packed down, they absorb more moisture and lose their crunch.

Potato Casserole With Corn Flakes: Bake and Rest

1. Heat the oven to 350°F. Place the uncovered casserole on the center rack.
2. Bake for 40 to 45 minutes. Begin checking at 40 minutes, especially if your baking dish is shallow.
3. Look for bubbling around the edges and in the center. The potatoes should be fork-tender, the cheese sauce should be hot and set, and the topping should be golden brown.
4. If the topping browns before the center bubbles, lay a sheet of foil loosely over the dish and continue baking. Do not seal the foil around the edges, or trapped steam can soften the corn flakes.
5. Remove the casserole from the oven and rest it for 10 minutes before serving. The center should have only a slight jiggle, and the sauce will thicken as it rests.

If the center is not bubbling after 45 minutes, continue baking in 5-minute increments. A cold or partially frozen potato mixture may need up to 10 additional minutes. Serve the casserole warm, while the corn-flake topping remains crisp and the cheese sauce is creamy.