The Millennial Chef

Wisconsin Potatoes

This is the sort of dish that should only be eaten once a year. It's VERY decadent. In in the best way possible. It's the dish that I am craving every Christmas and if I don't have it, I get very upset. This is a completely no-cook recipe before the oven, so it's easy and turns out perfect every time. Here's how I do it.


1 onion, chopped or grated

2 lb bag of frozen hasbrowns

1 14 oz can of cream of chicken soup

1 stick of unsalted butter, melted

1 16 ox container of sour cream

8 oz bag of shredded cheddar cheese

Corn flakes

1 tablespoon of pepper

1 teaspoon of salt

Serving Size- 8-10


  1. Preheat your oven to 350.
  2. The only prep you need to do in the dish is chop your onions, if that's how you prefer them. I like to grate 1 onion directly into the bowl. But that part is up to you. So, grate your onion into a bowl. Then add the rest of the ingredients into the same bowl. Combine until everything is incorporated. Season with salt and pepper. Only season with a little bit of salt because the cheese, sour cream and soup have a ton of salt. You could nix salting all together quite honestly, but taste and you decide.
  3. Pour your mixture into a 13x9 baking dish and then top it with crumbled corn flakes. Done by putting corn flakes into your hand and crumbling them on top of the potatoes. Cover the casserole dish entirely with corn flakes. Don't skimp on this part. The crust is the best part! Bake uncovered for 45 minutes and serve!

- Recent Recipes -

Korean Braised Beef with Soy Pickled Cucumbers & Sticky Rice

Watermelon Cucumber Salad

Vegetarian Greek Lettuce Wraps

Chili Lime Salmon Bowls