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5 from 4 votes

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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: cheesy potatoes, cheesy potatoes casserole, funeral potatoes
Servings: 12
Calories: 382kcal
Author: Karrie

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