These cheesy potatoes are made with real potatoes and baked to golden perfection with a rich, creamy sauce and crispy cornflake topping. This delicious casserole recipe is ready in 35 minutes, making it the perfect side dish for casual weeknight dinners and special occasions!
📖 Recipe
Ingredients
For the filling
- 4 potatoes, medium, cubed
- â…› cup butter
- â…› cup flour
- 1 cup whole milk
- ½ cup vegetable broth
- ½ cup sour cream
- â…› cup chopped parsley, plus extra for garnish
- ½ teaspoon salt
- 1 cup cheddar cheese, shredded
For the topping
- 1 cup cornflakes, crushed
- ½ cup cheddar cheese, shredded
Instructions
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Cut potatoes in cubes and boil with salted water until al dente for 5 minutes. Drain and reserve.
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While potatoes are cooking, bring a small pot over medium heat and stir butter with flour, cook for a minute to form a paste. Next, pour the milk and vegetable broth and whisk until the sauce becomes creamy and silky.
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Add the sour cream, parsley, salt and cheese to the pot and stir to combine.
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Fold the potatoes in the sauce gently and transfer to a prepared 6×9 baking dish.
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Top with crushed cornflakes and more cheddar cheese and bake for 20 to 25 minutes until bubbly and cornflakes are golden brown.
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Sprinkle extra parsley and serve.
