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Cheesy Potatoes with Herbed Corn Flakes
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1/4 cup Land O Lakes® Butter

1 medium (1 cup) onion, chopped

1/4 cup all-purpose flour

1 cup milk

2 cups chicken broth

8 ounces (2 cups) Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese

1 cup sour cream

1 teaspoon salt

1/2 teaspoon pepper

1/4 to 1/2 teaspoon ground red pepper (cayenne)

1 (30-ounce) package frozen shredded hash brown potatoes, thawed


1/4 cup Land O Lakes® Butter

1 tablespoon finely chopped fresh garlic

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

2 cups corn flakes

How to make

  1. STEP 1

    Heat oven to 350°F. Spray 13x9-inch baking pan with nonstick cooking spray. Set aside.

  2. STEP 2

    Melt 1/4 cup butter in large, deep nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, 3-4 minutes or until onion starts to soften. Add flour; cook, stirring constantly, 1 minute. Slowly whisk in milk. Add chicken broth; whisk to combine. Bring to a simmer; simmer 3 minutes or until thickened.

  3. STEP 3

    Stir in cheese, sour cream, salt, pepper and cayenne. Add potatoes; mix to combine. Transfer to prepared pan.

  4. STEP 4

    Melt 1/4 cup butter in 12-inch skillet over medium heat. Add garlic, rosemary and thyme. Cook, stirring occasionally, 2 minutes. Remove from heat.

  5. STEP 5

    Pour corn flakes into medium bowl. Add butter mixture; stir until evenly coated. Spread buttered corn flakes evenly over potatoes.

  6. STEP 6

    Cover baking dish with aluminum foil; bake 20 minutes. Remove foil; bake 15 minutes or until golden brown on top and bubbling around edges. Let rest 10 minutes before serving.

Tip #1

For a perfect corn flake topping, use nonstick aluminum foil to cover the pan.

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