Cheesy Potato Casserole with a Crunchy Twist Everyone Loves!

I can’t get enough of the crunchy, cheesy topping made with corn flake cereal. It’s a little sweet, a lot savory, and makes this the perfect side for Easter, Thanksgiving, or Christmas.

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “First time trying this recipe and myself and my family were thrilled by the taste. It’s truly the ultimate comfort food.”

Easy Recipe for Potato Casserole

Diced potatoes blanketed in a creamy sauce and topped with crunchy corn flake cereal…I can’t think of anything better. I love the mix of textures in this dish.

It’s creamy, gooey, and crunchy all at the same time. I like to grab a 5 lb. bag of potatoes and make this casserole and my favorite creamy potato soup with the rest.

Instructions

• Add the potatoes to a large pot of water. Bring to a boil, cooking for 8-10 minutes until fork tender. Strain in a colander. Then, transfer the potatoes to a greased 9×13 casserole dish.

Nutrition Information

how to make Potato Casserole step-by-step photos Prep the veggies: Preheat your oven to 375°F.

While the oven preheats, peel and dice 3 lbs. Yukon gold potatoes, finely chop 1/2 onion, and mince 2 cloves garlic. Boil: Add the diced potatoes to a large pot of water.

Bring to a boil over high heat, cooking for 8-10 minutes until fork tender. Strain the cooked potatoes in a colander.

I like to place mine in the sink beforehand so it’s ready to go. Then, transfer the drained potatoes to a greased 9×13 casserole dish. Make the cheese sauce: While the potatoes are boiling, melt 1/4 cup butter in a large saucepan or pot set over medium heat.

Add in the onion and 1/2 tsp salt, and cook for a few minutes, stirring occasionally, until softened. Add in the garlic and cook for a minute.

Then, stir in 1/4 cup all-purpose flour. Cook, stirring constantly, until it no longer smells raw.

Now, slowly pour in 2 cups milk while whisking constantly to incorporate. This helps prevent clumping.

Add in 2 cups of cheese and 1/2 cup sour cream. Stir until melted and incorporated.

You may need to adjust the heat down to low at this point; just keep an eye on it. Assemble the casserole: Pour the cheese sauce evenly over the potatoes. Gently stir until the potatoes are fully coated.

Top the casserole with 1 cup crushed corn flake cereal and the remaining 1 1/2 cups of cheddar cheese. Bake the casserole: Bake for 20 minutes in the preheated oven until the cheese is bubbly.

If you like the cheese a little crispier, you can broil it for the last 3-5 minutes. This savory and cheesy potato casserole is the perfect side dish for your next brunch or dinner party! What Else Can I Add?

This is a great recipe for using up leftovers. Got some bacon or ham burning a hole in your refrigerator? I’d throw it in!

You can swap the sour cream for Greek Yogurt if that’s what you have on hand. And feel free to top it with any leftover herbs you have lying around– parsley, chives, or scallions would all be delicious!

Serving Suggestions

Serve this creamy, cheesy potato casserole with something hearty for dinner, like these juicy, perfectly seasoned air fryer chicken breasts. If you’re in the mood for a classic comfort food combo, you can’t go wrong with a slice of classic homemade meatloaf or some turkey meatballs.

I also think it’s great for breakfast with fried eggs or maple sage breakfast sausage for a fun weekend spread!

Storage Instructions

Store leftover potato casserole tightly covered with aluminum foil in the refrigerator for up to 4 days, or you can wrap it in a double-layer of plastic wrap and aluminum foil to store in the freezer for up to 3 months.

You can reheat it covered with foil in a 350°F oven for 20-30 minutes, or until warmed through and bubbly.