If you're looking for a comforting, hearty side dish that’s perfect for any family gathering, this Homestyle Potato Bake is your answer. It's layered with creamy, cheesy goodness and topped with a buttery crunch that everyone will love.
The main player in this dish is, of course, the russet potatoes. They're starchy and hold up well when baked, giving you that fluffy texture. The unsalted butter helps to sauté the onions and adds richness, while the yellow onion brings in a sweet, aromatic depth. Sour cream is our secret weapon for creaminess, and the condensed cream of chicken soup adds a savory, hearty base. Sharp cheddar cheese offers a tangy kick, melting beautifully into the potatoes. Our seasoning trio of salt, black pepper, and garlic powder perfectly complements the dish without overpowering it. Lastly, the cornflakes cereal mixed with melted butter provides a delightful crunchy topping.
This potato bake pairs beautifully with roast chicken or grilled steak. It’s also a fantastic addition to a holiday spread alongside turkey and cranberry sauce. For a vegetarian twist, serve it with a side of roasted vegetables or a fresh green salad.
Start by preheating your oven to 350°F (175°C). You’ll want everything ready to go once the prep is done. In a large skillet, melt about 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and sauté for about 5 minutes until they’re translucent and fragrant.
In a large mixing bowl, combine the sautéed onions with 1 cup of sour cream, a can of condensed cream of chicken soup, and 1 1/2 cups of shredded sharp cheddar cheese. Season the mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Give it all a good stir to ensure everything's well mixed.
Next, fold in the 6 cups of shredded russet potatoes into the mixture. Make sure the potatoes are evenly coated with the creamy, cheesy mix. Once combined, transfer everything into a greased 9x13 inch baking dish, spreading it out into an even layer.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the potato mixture. In a small bowl, mix the crushed cornflakes with the 2 tablespoons of melted butter. Sprinkle this buttery cereal topping over the casserole for that irresistible crunch.
Place the dish in your preheated oven and bake for about 45 minutes. You’ll know it’s ready when the top is golden brown and the casserole is heated through. Let it cool for a few minutes before serving to allow the flavors to set.
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