These cheesy potatoes are made with real potatoes and baked to golden perfection with a rich, creamy sauce and crispy cornflake topping. This delicious casserole recipe is ready in 35 minutes.
01
Cut potatoes in cubes and boil with salted water in a large pot until al dente. Drain and reserve.
02
In a pot, stir butter with flour, cook for a minute. Pour the milk and vegetable broth and whisk until creamy and silky.
03
Add the sour cream, parsley, a teaspoon salt, and cheese to the pot and stir to combine.
04
Fold the potatoes in the sauce gently and transfer to a prepared baking dish.
05
Top with crushed cornflakes and cheddar cheese. Bake for 20 to 25 minutes.
06
Sprinkle extra parsley and serve.
- You can either peel potatoes for a smoother texture or leave the skins on for more texture. - Whisk continuously when adding the milk and broth to the roux to prevent lumps.