Let Remi Parsons Cook
Let Remi Parsons Cook is a easy American recipe that serves 8. 350 calories per serving. Recipe by SmoshCast on YouTube.
Prep: 20 min | Cook: 45 min | Total: 1 hr 20 min
Cost: $11.94 total, $1.49 per serving
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
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
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
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
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
Assemble Casserole
Spread the potato mixture evenly in the greased baking dish. Sprinkle the cornflake topping uniformly over the surface.
Time: PT4M
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
Dietary info: Vegetarian (omit bacon bits), Contains gluten
Allergens: Dairy, Gluten (cornflakes may contain wheat), Egg (if using pre‑made cornflake coating with egg) – optional
Ingredient Substitutions
- Instead of Potatoes: sweet potatoes, Yukon Gold potatoes
- Instead of Cornflakes: crushed crackers, panko breadcrumbs
- Instead of Unsalted Butter: margarine, olive oil
- Instead of Sharp Cheddar Cheese: Monterey Jack, Gruyère
- Instead of Sour Cream: Greek yogurt, creme fraiche
- Instead of Milk: almond milk, half‑and‑half
- Instead of Onion: shallots, leeks
- Instead of Garlic: garlic powder (1/4 tsp), garlic paste
- Instead of Salt: kosher salt, sea salt
- Instead of Black Pepper: white pepper, ground cayenne (pinch)
- Instead of Bacon Bits: diced ham, smoked turkey
Equipment Needed
- Baking Dish
- Mixing Bowl
- Saucepan
- Whisk
- Oven
- Measuring Cups
- Measuring Spoons
- Spatula
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Boil potatoes just until tender; overcooking will make the casserole mushy.
- Maintain low heat when melting cheese to avoid a grainy sauce.
- Ensure cornflake topping is evenly buttered for a crunchy crust.
Chef Tips from the Video
- Use fresh, thick‑cut cornflakes for the best crunch.
- Add a pinch of smoked paprika to the sauce for subtle depth.
- For extra flavor, stir in 1/4 cup chopped fresh chives before baking.
Troubleshooting
Topping is soggy after baking.
Increase oven temperature to 400°F for the last 5‑10 minutes and keep the foil off to crisp the cornflakes.
Casserole is dry.
Add an extra 1/4 cup milk or a couple of tablespoons of sour cream to the sauce before mixing.
Potatoes are undercooked.
Par‑boil potatoes a few minutes longer or cut them into smaller cubes.
Storage
Refrigerator: Cover and store up to 3 days.
Freezer: Freeze uncovered for up to 2 months; reheat covered.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the casserole up to step 5, cover, and refrigerate for up to 24 hours before baking.
- Freeze assembled, uncooked casserole for up to 2 months; bake from frozen adding 10 minutes to cooking time.
Frequently Asked Questions
What is the cultural significance and history of Sue's Cornflake Potato Casserole in American holiday cuisine?
Cornflake‑topped casseroles became popular in mid‑20th‑century America as a way to add a sweet, crunchy contrast to savory dishes. Families often served them at Thanksgiving and Easter, turning simple potatoes into a festive, comfort‑food centerpiece.
What regional variations of cornflake potato casserole exist within the United States?
In the South, cooks often add shredded cheddar and a dash of hot sauce. In the Midwest, crushed cornflakes may be mixed with crushed Ritz crackers. Some West Coast versions swap cornflakes for toasted panko and include avocado slices for a modern twist.
How is Sue's Cornflake Potato Casserole traditionally served in American holiday meals?
It is typically served hot from the oven as a side dish alongside roasted turkey, ham, or baked ham. A dollop of sour cream or a drizzle of melted butter is sometimes added just before serving for extra richness.
What occasions or celebrations is Sue's Cornflake Potato Casserole traditionally associated with in American culture?
The casserole is a staple at Thanksgiving, Easter brunches, and birthday celebrations, especially when families want a comforting, crowd‑pleasing side that can be prepared ahead of time.
How does Sue's Cornflake Potato Casserole fit into the broader American comfort‑food tradition?
It embodies the American love for hearty, dairy‑rich dishes that combine familiar staples—potatoes, cheese, and a sweet cereal topping—into a single, indulgent casserole that feels both nostalgic and festive.
What are the authentic traditional ingredients for Sue's Cornflake Potato Casserole versus acceptable substitutes?
Traditional ingredients include diced potatoes, shredded sharp cheddar, sour cream, milk, butter, and cornflakes. Acceptable substitutes are sweet potatoes for the base, Monterey Jack for cheese, Greek yogurt for sour cream, and crushed crackers or panko for the topping.
What other American dishes pair well with Sue's Cornflake Potato Casserole?
It pairs beautifully with roasted turkey, honey‑glazed ham, green bean almondine, cranberry sauce, and a simple mixed green salad with vinaigrette.
What makes Sue's Cornflake Potato Casserole special or unique in American casserole cuisine?
The use of cornflakes as a topping adds a sweet, buttery crunch that contrasts with the creamy, savory potato interior, creating a texture profile rarely found in traditional potato casseroles.
How has Sue's Cornflake Potato Casserole evolved over time in American home cooking?
Originally a 1950s recipe using plain cornflakes, modern versions often incorporate bacon bits, herbs, or spicy seasonings, and some cooks replace dairy with plant‑based alternatives to suit contemporary dietary preferences.
What are common misconceptions about Sue's Cornflake Potato Casserole?
Many think the dish is overly sweet because of the cornflakes, but the savory cheese and sour‑cream base balance the flavor. Another myth is that it must be served hot; it can be enjoyed warm or at room temperature after a brief rest.
What are the most common mistakes to avoid when making Sue's Cornflake Potato Casserole?
Avoid over‑cooking the potatoes, which makes the casserole mushy, and keep the heat low when melting cheese to prevent a grainy sauce. Also, ensure the cornflake topping is fully buttered; otherwise it will stay soggy.
Why does this Sue's Cornflake Potato Casserole recipe use melted butter in the topping instead of oil?
Butter adds a rich, buttery flavor that complements the cheese and sour cream, while also helping the cornflake crumbs brown evenly for that signature golden crunch.
Can I make Sue's Cornflake Potato Casserole ahead of time and how should I store it?
Yes. Assemble up to the topping stage, cover, and refrigerate for up to 24 hours. Bake when ready, or freeze the unbaked casserole for up to 2 months; bake from frozen adding 10 minutes to the cooking time.
What texture and appearance should I look for when making Sue's Cornflake Potato Casserole?
The interior should be creamy and slightly thick, with tender potato pieces. The topping should be golden‑brown, crisp, and visibly coated with butter, creating a crunchy surface that cracks when you cut into it.
How do I know when Sue's Cornflake Potato Casserole is done cooking?
The casserole is done when the edges are bubbling, the cheese sauce is hot throughout, and the cornflake topping is a deep golden brown and crisp to the touch.
What does the YouTube channel SmoshCast specialize in?
The YouTube channel SmoshCast (part of the Smosh Mouth network) specializes in comedic podcasts, pop‑culture discussions, and occasional guest interviews, blending humor with behind‑the‑scenes creator insights.
What is the cooking philosophy and style of the YouTube channel SmoshCast?
SmoshCast focuses on relaxed, conversational content where hosts share personal stories, humor, and occasional food‑related segments, emphasizing authenticity and a laid‑back, community‑driven vibe rather than polished cooking tutorials.
How does the YouTube channel SmoshCast's approach to American comfort‑food cooking differ from other cooking channels?
SmoshCast treats food as a fun, spontaneous part of their broader entertainment content, often featuring guest‑chosen recipes and personal anecdotes, whereas traditional cooking channels usually provide step‑by‑step technical instruction with a focus on technique.
What other American comfort‑food recipes is the YouTube channel SmoshCast known for?
SmoshCast has highlighted recipes like savory breakfast muffins, caramel‑foam espresso martinis, and a variety of dip recipes such as caramelized onion dip and bacon‑cheese dip, showcasing a mix of sweet and savory comfort foods.
Last updated: August 21, 2026
