Jalapeño Cheddar Funeral Potatoes

# Ingredient List:

→ Potatoes and Base

01 - 32 oz frozen shredded hash brown potatoes, thawed

02 - 2 cups sharp cheddar cheese, shredded

03 - 1 cup sour cream

04 - 1 can (10.5 oz) condensed cream of chicken soup

05 - 1/2 cup unsalted butter, melted

06 - 1/2 cup whole milk

→ Flavorings

07 - 2 medium jalapeños, seeded and finely diced

08 - 1/2 cup yellow onion, finely chopped

09 - 1/2 teaspoon garlic powder

10 - 1/2 teaspoon kosher salt

11 - 1/4 teaspoon black pepper

→ Topping

12 - 2 cups cornflakes, lightly crushed

13 - 1/4 cup unsalted butter, melted

# Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray or butter.

02 - In a large mixing bowl, combine thawed hash brown potatoes, shredded cheddar cheese, sour cream, condensed soup, 1/2 cup melted butter, milk, diced jalapeños, chopped onion, garlic powder, salt, and pepper. Mix until well combined.

03 - Spread the potato mixture evenly into the prepared baking dish.

04 - In a separate bowl, toss crushed cornflakes with 1/4 cup melted butter until evenly coated.

05 - Sprinkle the buttered cornflakes evenly over the potato mixture.

06 - Bake uncovered for 40 to 45 minutes, or until the top is golden brown and the edges are bubbling.

07 - Let cool for 10 minutes before serving.

# Expert Advice:

01 -

The sharp cheddar and jalapeños transform a classic comfort dish into something with actual personality and bite.
It's the kind of casserole that looks humble but tastes genuinely impressive, and nobody needs to know how simple it really is.

02 -

Thaw your frozen potatoes completely and let them sit in a colander for a few minutes—excess moisture will make your casserole watery and disappointing.
Don't skimp on crushing the cornflakes; they should be broken into small pieces, not pulverized into dust, so they toast into actual texture instead of a soggy paste.

03 -