Cheesy Potatoes with Herbed Corn Flakes

Name: Cheesy Potatoes with Herbed Corn Flakes
Prep time: 25 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: Potatoes; 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; Topping; 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

Something about rosemary- and thyme-infused corn flakes elevates cheesy potatoes to an impressive dish for guests or your own family.

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25 min

Prep Time

1 hr 10 min

Total Time

servings

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Ingredients

Potatoes

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

Topping

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

STEP 1

Heat oven to 350°F. Spray 13x9-inch baking pan with nonstick cooking spray. Set aside.
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.
STEP 3

Stir in cheese, sour cream, salt, pepper and cayenne. Add potatoes; mix to combine. Transfer to prepared pan.
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.
STEP 5

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

280 Calories

33 Fat (g)

50 Cholesterol (mg)

600 Sodium (mg)

23 Carbohydrates (g)

1 Dietary Fiber

8 Protein (g)

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