Sides / Potatoes & sweet potatoes
Cheesy Potatoes with Crunchy Cornflake Topping
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Everything but the baking can happen ahead. On the day, you slide the dish into the oven and get to hug people at the door. Soft shredded potatoes in sharp cheddar and sour cream, under a buttery cornflake crunch.
The short version
Boil whole russets until just tender, cool and shred them. Fold into a sour cream, cream cheese and sharp cheddar sauce, top with buttered cornflakes and more cheese, and bake at 350°F for about 45 minutes.
What makes ours better
why ours wins the argument at dinner
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Boil and shred real potatoes. Shredded boiled potatoes soak up the sauce and stay tender and distinct. Frozen hash browns bring extra water and can taste like the freezer.
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Add cream cheese to the sauce. Cream cheese keeps the sour cream and cheddar from separating or turning greasy. The sauce comes out smooth and sets up creamy.
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Pull the potatoes before they're done. They finish cooking in the oven. Fully soft potatoes turn to paste when shredded.
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Crown it with buttered cornflakes and cheese. Cornflakes toast into a crunchy lid with a little sweetness against the salty cheese.
What you need
the stars of the show
- Russet potatoes3 pounds
- Unsalted butter4 tablespoons
- Sour cream1 cup
- Cream cheese4 ounces
- Shredded sharp cheddar3 cups
- Scallions4 large
- Plain cornflakes2 cups
Potatoes
Cheese sauce
Topping
read it twice. buy it once.
Steps
apron on. phone down. mostly.
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Boil the potatoes
Put the halved potatoes in a large pot, cover with cold water by an inch and add 1 tablespoon salt. Bring to a boil, then simmer 12 to 15 minutes, until a knife slides in with some resistance in the center. Drain and let cool until you can handle them, about 30 minutes.
Do not cook them until soft. They finish in the oven, and overcooked potatoes shred into mush.
About 14 min. Cook mode has a timer for this step.
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Heat the oven
Heat the oven to 350°F with a rack in the middle. Butter a 9×13-inch baking dish.
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Shred the potatoes
Peel the cooled potatoes (the skins slip off) and shred them on the large holes of a box grater into a big bowl.
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Mix the sauce
In a medium bowl, stir the 4 tablespoons melted butter, sour cream, cream cheese, garlic powder, onion powder, salt and pepper until smooth. Stir in 2 cups of the cheddar.
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Combine
Fold the sauce and the scallions into the potatoes with a rubber spatula until evenly coated, being careful not to mash them. Spread in the dish and lightly pat flat.
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Top
Toss the cornflakes with the 3 tablespoons melted butter. Scatter over the potatoes, then sprinkle with the remaining 1 cup cheddar.
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Bake
Bake 40 to 50 minutes, until bubbling at the edges and the topping is golden brown. Rest 10 minutes before scooping.
If the cornflakes darken before the middle bubbles, tent the dish with foil.
About 45 min. Cook mode has a timer for this step.
Good to know
things I learned the hard way, so you can skip that part
- Make ahead. Assemble through step 5 and refrigerate, covered, up to 2 days. Add the topping just before baking and allow 10 more minutes.
- Gold potatoes work too. They're creamier and hold together a bit better when shredded.
- Swap crushed butter crackers or panko for the cornflakes, or add diced ham, crumbled bacon or a chopped jalapeño to the mix.
- Lighter? Use reduced-fat sour cream and cream cheese, and cut the cheddar in the sauce to 1 cup.
- Storage. Refrigerate up to 4 days. Reheat covered at 350°F for 20 minutes, then uncovered 5 minutes to re-crisp the top. Freezes up to 2 months, before or after baking.
Questions, answered
asked and answered at the kitchen counter
Can I make cheesy potatoes ahead of time?
Yes. Assemble the dish without the topping up to 2 days ahead and refrigerate it covered. Add the cornflakes and extra cheese right before it goes in the oven.
Can I use frozen hash browns?
Yes. Thaw 2 pounds of shredded hash browns and squeeze out the water, then use them in place of the boiled potatoes. This recipe uses fresh potatoes because they taste cleaner and hold the sauce better.
Why are my cheesy potatoes greasy?
Usually pre-shredded cheese or too much butter. Grate your own cheese from a block, and the cream cheese in the sauce helps hold everything together.
Can I make cheesy potatoes in a slow cooker?
Yes. Skip the topping, cook on low 4 to 5 hours or on high 2 to 3 hours, and add the buttered cornflakes just before serving.
What are funeral potatoes?
The same dish, a cheesy potato casserole with a crunchy topping, which is traditional at church dinners and potlucks.
From the table
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Published October 29, 2026.