A comforting and cheesy potato casserole perfect for gatherings or family dinners.
Boil the potatoes with their skins on in a large pot of water until tender but still firm, about 20 minutes. Drain and let cool.
Avoid overcooking the potatoes to ensure they hold their shape when grated.
Peel the cooled potatoes and grate them into a 9x13 baking dish.
Grating the potatoes directly into the dish saves time and reduces mess.
In a saucepan, melt the butter over medium heat. Stir in the condensed cream of chicken soup, sour cream, milk, and 1 cup of the cheddar cheese. Cook until the mixture is smooth and well combined.
Stir continuously to prevent the sauce from sticking to the pan.
Pour the sauce over the grated potatoes in the baking dish. Mix gently to combine.
Ensure the sauce is evenly distributed for consistent flavor.
Sprinkle the remaining cheddar cheese over the top, followed by the crushed corn flakes.
For extra crunch, lightly toast the corn flakes before adding them.
Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the top is golden and bubbly.
Let the casserole rest for a few minutes before serving to set the layers.
Serve warm and enjoy your creamy cheddar potato bake.
Pair with a fresh salad or roasted vegetables for a complete meal.
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