Cheesy potatoes are a staple at Christmas.

At least at our Christmas breakfast they are! Right before we tear into the presents, my in-laws makes a huge breakfast feast consisting of three types of eggs (fried, scrambled and scrambled with cheese), biscuits and gravy, sausage links, crispy bacon and cinnamon rolls, simply to name a few things on the menu. Mel (a high school friend turn sister-in-law) brings her cheesy potatoes and it’s the first thing I reach for.

This year at Thanksgiving, I asked if I could have her recipe. She immediately texted me a photo of the handwritten recipe and I’ve never been more excited to make and share a recipe. I kept everything the same, with the exception of making my own condensed cream of mushroom soup. Worth keeping a good shortcut and using frozen diced hash brown potatoes makes things so unfussy!

Whether you call them cheesy potatoes or funeral potatoes, one thing we can agree on is that they are decadent and satisfying.

However if you’re looking for a more from-scratch cheesy potato recipe click here.

To Make Mel’s Cheesy Potatoes Gather:

butter (melted) – Lends richness and flavor.
sour cream – Gives this dish creaminess and tangy flavor.
cream of mushroom soup – Use kitchen-made or store-bought.
shredded sharp cheddar cheese – Lends intense cheese flavor.
green onions – Adds a pop of color and pop of color.
kosher salt – Enhances the flavors in this dish.
freshly ground black pepper – Lends distinct bite and flavor.
milk – Use any milk you prefer.
frozen diced hash brown potatoes – A great shortcut for making cheesy potatoes.
crushed cornflakes – Lends texture and subtle sweetness.

Preheat your oven to 350℉ (180℃).

Like everything good in life, this dish starts with butter. Start melting 2 tablespoons in a deep-sided skillet.

To that, measure and add in 2 cups sour cream, 1 cup condensed cream of mushroom soup ( I used this whole recipe which is only over a cup), 2 cups shredded sharp cheddar cheese, 1/3 cup sliced green onions and season with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Obviously this is a decadent recipe.

Stir to combine.

Pour in 1/2 cup milk.

Mix until incorporated.

Add in 32 ounces frozen diced hash brown potatoes.

Mix well until combined.

Set off to the side.

In a separate bowl, add 1 cup crushed cornflakes and mix with the remaining 2 tablespoons melted butter.

Toss to coat.

Transfer the potato mixture to a greased 9×13 baking dish.

Sprinkle with the buttered crushed cornflakes. Bake on the middle rack of your preheated oven for 1 hour, rotating the pan halfway through.

Mel’s cheesy potatoes should be bubbling and golden brown on top.

Remove and let cool slightly before serving.

Everyone at the table LOVES this dish! I especially love the caramelized and crispy edges and corners 😍. The slight sweetness and crunch of the cornflakes with the creamy cheesy casserole is to die for!