After merely smelling this dish in the oven at a friend’s house, Angie asked for the recipe and was referred to Cooks.com. The version we’ve developed is slightly different and a little more complicated, but just as delicious and even healthier!
Potatoes
1 1/2 lb potatoes, scrubbed, skins on
generous 1/2 c sour cream
1/4 c ranch dressing
1/4 c chopped onion
3 Tbsp flour
2 Tbsp butter
1 c milk
1 tsp chicken bullion
1 1/2 c shredded cheddar cheese
Topping
1 1/2 c gently crushed corn flakes
3 Tbsp melted butter
Melt butter in medium saucepan and add onion. Cook over medium-high heat until onion browns (this caramelization is optional, but it brings out the sweetness and adds great flavor). Add flour and mix until creamy, then stir for an additional minute. Add milk and bullion, stirring frequently, until mixture is smooth and begins to thicken. Set aside to cool.
Pre-heat oven to 375 degrees F. Shred cheese and cleaned potatoes and toss together in a large bowl (this recipe produces slightly chewey, al dente potatoes, but if you like a softer hash you can microwave your potatoes for ~3 minutes first, then shred them when they’re cool enough).
When sauce has cooled, blend in sour cream and ranch dressing. Pour onto potato/cheese mixture, stirring well to blend and coat everything evenly.
Prepare a 1 1/2 or 2 quart casserole dish with non-stick spray. Pour in potato mix. Bake for 30 minutes, covered with foil. Meanwhile, toss cornflakes with melted butter. After 30 minutes, turn oven down to 350 degrees F., remove foil, spread on topping, then bake (uncovered) for another half an hour. Allow to cool 15-20 minutes before serving.
Yields: 6-8 servings
Time to make: 1 1/2 hours
Source Kathy & Angela Hoffman