Let Remi Parsons Cook

Ingredients

• 2 pounds Potatoes (peeled and diced into 1‑inch cubes)
• 2 cups Cornflakes (crushed into coarse crumbs)
• 4 tablespoons Unsalted Butter (melted)
• 2 cups Sharp Cheddar Cheese (shredded)
• 1 cup Sour Cream (full‑fat for richness)
• 1/2 cup Milk (whole milk preferred)
• 1 medium Onion (finely diced)
• 2 cloves Garlic (minced)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/2 cup Bacon Bits (optional, cooked and crumbled)

Instructions

1. Prepare Potatoes

   Place diced potatoes in a saucepan, cover with water, add a pinch of salt, and bring to a boil. Cook until just tender, about 8‑10 minutes, then drain and set aside.

   Time: PT12M

2. Make Creamy Base

   In the same saucepan over low heat, melt 2 Tbsp butter, then whisk in milk, sour cream, shredded cheese, diced onion, and minced garlic. Stir until cheese melts and the mixture is smooth.

   Time: PT5M

   Temperature: low heat

3. Combine Potatoes and Base

   Transfer the cooked potatoes to a large mixing bowl. Pour the cheese‑sour‑cream sauce over the potatoes, add salt and pepper, and gently fold until evenly coated.

   Time: PT3M

4. Prepare Cornflake Topping

   In a small bowl, combine crushed cornflakes, melted butter (remaining 2 Tbsp), and optional bacon bits. Mix until the crumbs are lightly coated.

   Time: PT3M

5. Assemble Casserole

   Spread the potato mixture evenly in the greased baking dish. Sprinkle the cornflake topping uniformly over the surface.

   Time: PT4M

6. Bake

   Place the dish in a pre‑heated oven and bake at 375°F for 30‑35 minutes, or until the topping is golden brown and the casserole is bubbling.

   Time: PT35M

   Temperature: 375°F

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g