I am not going to lie - these are AWESOME! I love them, but my love for them is pathetic compared to my husbands love of these. He will actually take the leftovers and put them between two slices of bread and have a festive potato sandwich! These are always a crowd pleaser, and while it is important to have the option of mashed potatoes and gravy on the Thanksgiving table, no one is going to eat them if these are there!
8-10 large baking potatoes - rinsed
- OR 1-1/2 packages (30oz pkg) Ore-Ida frozen shredded hash browns, thawed
1 cube + 2 T. Butter
2 cans cream of chicken soup
1 1/2 c. cheddar cheese - shredded
1/4 c. finely diced onion ( I stress - FINELY)
1 pint sour cream
1 cup crushed cornflakes
Boil the whole potatoes until fork tender, trying not to poke them too often because they will start to break and fall apart. When done, let potatoes cool until you can handle them. Peel off the skin and grate with a cheese grater.(That entire step can be skipped by purchasing the shredded hash browns) In a sauce pan over medium heat melt the cube of butter, add in the onions and cook for a couple of minutes until translucent. Add in the cream of chicken, cheese and sour cream until melted. Pour the cheese mixture onto the shredded potatoes and mix well. Pour into a greased 9x13 pan. Melt the remaining 2 T of butter and add it to the crushed cornflakes. Sprinkle on top of the potatoes. Bake at 350 degrees for 1 hour.
Note: This recipe can be made a day or two ahead of time and stored in the fridge, just don't bake it until you are ready to serve. Be sure to bring it to room temperature before you put it in the oven.