Go Back
cheesy potato casserole

Cheesy Potato Casserole Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 lbs russet potatoes, peeled and diced into 1/2-inch cubes
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dry mustard
  • 8 oz sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 2 cups crushed cornflakes
  • 3 tbsp unsalted butter, melted

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9×13 baking dish. In a saucepan, melt 3 tbsp butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk, then add salt, pepper, garlic powder, onion powder, and dry mustard. Bring to a simmer, whisking until thickened, about 5 minutes. Remove from heat and stir in cheddar and sour cream until smooth.
  2. Place diced potatoes in a large bowl. Pour the cheese sauce over them and fold until evenly coated. Transfer to the prepared dish in an even layer.
  3. Mix crushed cornflakes with 3 tbsp melted butter and sprinkle evenly over the potatoes.
  4. Bake for 30-35 minutes, until topping is golden and sauce is bubbling.
  5. Let rest for 10 minutes, then scoop servings onto plates.

Notes

The rest time after baking is important, it allows the sauce to thicken so the casserole slices neatly. If your cornflakes start browning too fast, tent the dish loosely with foil for the remaining bake time.