A creamy, cheesy potato casserole layered with sweet caramelized onions and topped with a crunchy golden crust, perfect for family meals, holidays, and potlucks.
Ingredients
Scale
30 ounces frozen shredded hash brown potatoes, thawed
2 tablespoons olive oil
2 large yellow onions, thinly sliced
3 tablespoons unsalted butter, melted
1 cup sour cream
1 can (10.5 ounces) cream of chicken soup
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Gruyère cheese
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups cornflakes, lightly crushed
2 tablespoons melted butter (for topping)
2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Cook onions in olive oil over medium-low heat until soft and caramelized, about 25 minutes.
- Mix sour cream, soup, melted butter, garlic powder, salt, and pepper in a large bowl.
- Fold in cheeses and potatoes until evenly coated.
- Stir in caramelized onions.
- Spread mixture in prepared dish.
- Combine crushed cornflakes with melted butter and sprinkle on top.
- Bake uncovered for 40–45 minutes until golden and bubbly.
- Let rest 5–10 minutes before serving.