This comforting dish, often called "funeral potatoes," combines creamy sour cream, shredded Grand Cru cheese, and diced hash browns, all topped with a crunchy buttered cornflake topping. Perfect for gatherings or family dinners!
Ingredients
- 1 (32-ounce) package frozen diced hash browns, thawed
- 2 cups sour cream
- 1 (10.5-ounce) can cream of chicken soup
- ½ cup unsalted butter, melted
- 2 cups Roth Grand Cru cheese, shredded
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2-3 cups corn flakes, crushed
- ¼ cup unsalted butter, melted
Method
- Preheat the oven to 350°F and lightly grease a 9-x-13-inch baking dish.
- In a large bowl, combine the sour cream, cream of chicken soup, and melted butter. Mix well.
- Stir in the Grand Cru cheese, salt, and onion powder until well blended.
- Add the thawed diced hash browns to the cheese mixture and stir until combined.
- Spread the potato mixture evenly in the prepared baking dish.
- In a large resealable plastic bag, combine the crushed cornflakes and the remaining ¼ cup melted butter. Shake the bag until the cornflakes are well-coated.
- Sprinkle the buttered cornflakes evenly over the potato mixture.
- Bake for 40-45 minutes, or until the top is golden brown. Serve warm.