Easy Cheesy Potatoes
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.
Servings: 12
Calories: 382kcal
Ingredients
- 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
Topping
- 1 cup corn flakes, crushed
- 1/2 cup panko bread crumbs
Instructions
- In a large pot, melt stick of butter, add celery salt, onion salt, and flour and stir continuously until smooth, bubbly, and golden brown to make 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, mix well.
- In the same pot, thoroughly combine potatoes, rest of the cheese, garlic powder, and sour cream to the roux. Spread evenly in 9x13 pan.
- In a small bowl combine crushed corn flakes and panko. 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.
Notes
Freezer Instructions: Prepare in a disposable aluminum pan, cover with aluminum foil and freeze before baking. To heat: Bake at 400˚ for 1 hour or until crispy and golden brown on top. Let rest for 10 minutes before serving.
Nutrition
Serving: 1g | Calories: 382kcal | Carbohydrates: 39g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 761mg | Potassium: 581mg | Fiber: 3g | Sugar: 3g | Vitamin A: 574IU | Vitamin C: 14mg | Calcium: 333mg | Iron: 3mg