Easy  Cheesy Potatoes

Ever had a side dish so good it practically steals the show? Easy cheesy potatoes can have that effect.

– 1 stick of butter – 8 tbsp flour – 1 tsp celery salt – 1 tsp onion salt – 1 1/2 cups chicken stock – 1 cups milk – 4 cups shredded cheddar cheese, divided into 2 cups – 9 cups frozen shredded potatoes – 1 tsp garlic powder – 1 cup sour cream

Ingredients

In a large pot, melt a stick of butter, add celery salt, onion salt, and flour and stir continuously until smooth, bubbly, and golden brown – that’s a roux.

While stirring, add chicken stock to your roux, mix well and add milk. Bring almost to a boil. Remove from heat, add 2 cups cheddar, and mix well.

In the same pot, thoroughly combine potatoes, the rest of the cheese, garlic powder, and sour cream to the roux. Spread evenly in a 9×13 pan.

In a small bowl combine crushed corn flakes and panko bread crumbs. Sprinkle evenly over the top of the potatoes.

Bake, uncovered, at 350˚ for 45 minutes or until crispy and golden brown on top. Let rest for 10 minutes before serving.

Easy Cheesy Potatoes combine tender shredded potatoes with cheddar cheese in a creamy, buttery sauce baked together and topped with crispy, crunch panko bread crumbs.

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