Ingredients:

  • 30 oz frozen shredded hashbrowns
  • 10.5 oz condensed cream of chicken soup
  • 2 cups full-fat sour cream
  • 0.5 cup unsalted butter, melted
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper
  • 2 cups cornflakes, crushed
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease your 9x13 baking dish with butter or non stick spray.
  2. In a large bowl, whisk together the condensed chicken soup, 2 cups of sour cream, and 0.5 cup of melted butter.
  3. Stir in the onion powder, garlic powder, sea salt, and cracked black pepper until the sauce is completely smooth and streak free.
  4. Fold in the 2 cups of freshly grated sharp cheddar.
  5. Gently fold in the 30 oz of shredded potatoes until every single strand is coated in the creamy sauce.
  6. Spread the potato mixture into your prepared baking dish, smoothing the top with your spatula.
  7. In a separate small bowl, toss the 2 cups of crushed cornflakes with the remaining 2 tbsp of melted butter until the flakes look slightly damp and glisten.
  8. Sprinkle the cornflakes evenly over the top of the potatoes, reaching all the way to the corners.
  9. Place in the center of the oven and bake for 45 to 50 minutes until the topping is a deep golden brown and the edges are vigorously bubbling.
  10. Let the dish sit on the counter for 5 to 10 minutes.