This savory masterpiece is not just any potato casserole; it goes by various names such as Funeral Potatoes or Company Potatoes. Why? Because it’s a comforting dish often shared during gatherings following a funeral service or when hosting guests. Dive into the world of comfort food with this easy-to-make, shareable delight.
Creamy Delight Potato Bake Recipe
Unlock the secrets of our Creamy Delight Potato Bake by exploring its three key components—the potatoes, the sauce, and the topping.
Ingredients & Substitutions
Potatoes
- 32 ounces (907 grams) frozen CUBED hash browns, thawed (see notes)
- ¼ cup (60 grams or ½ stick) butter
- 2 cups (about 226 grams) sharp cheddar cheese, shredded
- 1½ cups (360 grams) sour cream
Sauce
- ¼ cup (60 grams or ½ stick) butter, melted
- ½ medium onion, chopped
- 2 teaspoons garlic, minced
- ¼ cup (30 grams) flour
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried mustard
- ½ cup (120 milliliters) chicken broth, room temperature
- ½ cup (120 milliliters) milk, room temperature
Topping
- ¼ cup (60 grams or ½ stick) butter
- 3 cups (about 85 grams) corn flakes
Preparing the Potatoes
The creamy and cheesy potatoes are the stars of this Creamy Delight Potato Bake. Combine the cubed hash browns with melted butter, shredded cheese, and sour cream. Mix well and set aside. If using fresh potatoes, consider browning them a bit for added flavor.
Can I Freeze Creamy Delight Potato Bake?
Absolutely! This dish is perfect for preparing ahead and freezing (within 2 months). Follow the recipe up to adding the corn flakes/butter topping. Cover the dish with both plastic wrap and aluminum foil. Label and date the casserole.
When ready to bake, thaw the casserole at room temperature for a few hours. Add the corn flakes/butter topping and bake as instructed. Note that baking time may be extended if not completely thawed.
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch (23×33 cm) baking dish with nonstick spray.
Potatoes
- In a large bowl, combine the thawed cubed hash browns, butter, shredded cheese, and sour cream. Mix well and set aside.
Sauce
- In a medium skillet over medium heat, melt butter. Add chopped onion and cook until translucent (3-5 minutes). Add garlic and cook for an additional minute.
- Add flour, salt, pepper, cayenne pepper, and dried mustard. Cook for another minute.
- Slowly add milk, whisking until smooth. Gradually add chicken broth, whisking until thickened.
- Pour the sauce into the potato mixture. Mix well.
Topping
- In a large, microwave-safe bowl, melt butter. Add corn flakes and toss to coat.
Assembly
- Pour the sauce and potato mixture into the prepared baking dish.
- Top the dish with the butter and corn flakes topping.
- Bake for 40-50 minutes, or until golden brown and bubbly.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
- I used Ore-Ida Frozen Diced Hash Browns, which are cubed. Some brands may call them cubed, while others say diced.
