A shredded potato casserole
- Carbohydrate 138.444648070927 g
- Cholesterol 479.888000220439 mg
- Fat 154.287668058535 g
- Fiber 5.80100012016296 g
- Protein 69.967740048138 g
- Saturated Fat 94.5411324356536 g
- Serving Size 1 1 Serving (1312g)
- Sodium 1993.88880074651 mg
- Sugar 132.643647950764 g
- Trans Fat 10.3520704030122 g
- Calories 2188 calories
Step-by-step
- In a large bowl mix: soup, sour cream, potatoes, onions, garlic, and cheese.
- Put in a 9X13 in pan.
- Mix crushed corn flakes and melted butter together then place on top of potatoes mixture.
- Bake at 350* for 1 hour
Adapting the Base and Texture
Unlike standard potato gratins that rely on sliced tubers and raw cream sauces, this casserole utilizes shredded potatoes bound by a rich mixture of sour cream and condensed soup. Grating potatoes releases starch, so rinse the shreds in cold water and dry them completely before mixing to prevent a gummy texture. Dairy components can easily be swapped. Use plant-based sour cream and a vegan mushroom soup to maintain the necessary moisture levels without animal fats. Bake the dish in a 9x13 inch glass or ceramic pan at 350 degrees Fahrenheit. The crushed corn flake topping requires thorough coating in melted fat to achieve an even crunch during the one-hour bake time.
Managing Leftovers
Cool any remaining portions within two hours of baking and transfer them to an airtight container. Refrigerate for up to four days. Reheat individual portions in a conventional oven at 350 degrees Fahrenheit to restore the crispiness of the cereal crust, as microwaves will soften the topping.
