Ingredients:

  • 30 oz Frozen Shredded Hash Browns, thawed slightly
  • 0.5 cup Unsalted Butter, melted
  • 1 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 0.5 tsp Onion Powder
  • 2 cups Sharp Cheddar Cheese, freshly grated
  • 16 oz Full-fat Sour Cream
  • 10.5 oz Condensed Cream of Chicken Soup
  • 0.5 Small Yellow Onion, very finely minced
  • 2 cups Crushed Cornflakes
  • 2 tbsp Unsalted Butter, melted

Instructions:

  1. Preheat your oven to 350°F. Note: A stable temperature is key for the cornflakes to crisp without burning.
  2. Whisk the 16 oz sour cream, 10.5 oz cream of chicken soup, and 0.5 cup melted butter until completely smooth and pale yellow.
  3. Stir in the 1 tsp sea salt, 0.5 tsp pepper, 0.5 tsp onion powder, and the finely minced onion.
  4. Fold in the 2 cups of freshly grated sharp cheddar cheese.
  5. Incorporate the 30 oz hashbrowns gently. Stop when every potato strand is coated in the creamy mixture.
  6. Spread the mixture into a greased 9x13 baking dish.
  7. Toss the 2 cups of crushed cornflakes with the remaining 2 tbsp of melted butter in a separate small bowl.
  8. Layer the buttered cornflakes over the top in an even, golden blanket.
  9. Bake for 50 minutes until the edges are bubbling and the topping is deeply bronzed.
  10. Rest the dish on a wire rack for 5 minutes before serving to allow the sauce to thicken.