Ingredients:

  • 30 oz frozen shredded hashbrowns, thawed and patted dry
  • 1/2 cup unsalted butter, melted
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 10.5 oz condensed cream of chicken soup
  • 16 oz full-fat sour cream
  • 1/2 cup finely diced yellow onion
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 cups cornflakes, roughly crushed
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Prep the heat. Preheat your oven to 350°F (175°C). Ensure your oven rack is in the center position for even browning.
  2. Whisk the base. In a large mixing bowl, whisk together 1/2 cup melted butter, the cream of chicken soup, sour cream, diced onion, salt, and pepper until the mixture is uniform and aerated.
  3. Add the cheese. Stir the 2 cups of freshly shredded cheddar into the cream mixture until evenly distributed.
  4. Fold the potatoes. Gently fold the thawed, dried hashbrowns into the bowl. Use a lifting motion with a silicone spatula to preserve the integrity of the potato shreds.
  5. Fill the dish. Spread the potato mixture evenly into an ungreased 9x13 inch baking dish until the surface is level.
  6. Prep the crunch. In a small bowl, combine the 2 cups of crushed cornflakes with 2 tablespoons of melted butter.
  7. Top it off. Sprinkle the cornflake mixture in an even layer across the top until no potato mixture is visible.
  8. Bake to gold. Bake for 45 minutes until the edges are bubbling and the cornflake topping has a mahogany colored finish.
  9. Rest and set. Remove from the oven and let it sit for 10 minutes until the sauce has thickened and set. > Chef's Tip: If you want an even deeper flavor, sauté the onions in a teaspoon of butter for 3 minutes before adding them to the bowl. It removes that sharp raw bite and adds a lovely sweetness to the finished bake.