Grandma’s Cheesy Potatoes 

Steps

• 1

  Preheat the oven to 350°F.
• 2

  Combine ½ cup (1 stick) melted butter, cream of chicken soup, and sour cream in a large mixing bowl. Stir until well blended.

  
• 3

  Add frozen cubed hashbrown potatoes, chopped onions, salt, and pepper to the bowl. Stir to evenly coat the potatoes and onions in the cream of chicken soup mixture.

  
• 4

  Stir in half of the shredded cheese until well blended.

  
• 5

  Spray a 9×13” baking dish with cooking spray, then transfer the potatoes to the dish. Evenly spread the potatoes, then add the remaining shredded cheese over the top of the potatoes.

  
• 6

  Melt the remaining ¼ cup of butter in a large saucepan. Add cornflakes and stir to toss the cornflakes in the melted butter. Break the cornflakes into smaller pieces as you stir.
• 7

  Spread the buttered cornflakes over the top of the cheesy potatoes.

  
• 8

  Bake the cheesy potatoes at 350°F for 35-40 minutes, until the cheese is melted and the cornflakes are a deeper golden brown.
• 9

  Let the potatoes rest at room temperature for about five minutes, then serve warm and enjoy!

  Notes:
  Make this ahead of time! The cheesy potatoes can be made up to two days in advance; prepare the recipe through step five, then cover the baking dish and keep it refrigerated until you’re ready to bake it. Continue with step six (mashing the cornflakes with melted butter), then bake and serve the potatoes.