A great side dish that compliments almost any meal! A cheesy potato casserole full of melted cheese, sour cream, onions, and garlic with a crunchy top. This is full of amazing flavor!
5 lbs Russet potatoes, shredded
2 10.5 oz can of cream of mushroom soup
2 cups sour cream
2 cups sharp cheddar cheese, shredded
1 stick plus 2 Tablespoons butter, melted, divided
2 yellow onions, shredded
1 jalapeño, finely diced
2 Tablespoons garlic, minced
1 teaspoon black pepper
1 Tablespoon salt or more to taste
2 cups crushed corn flakes
Shred potatoes, skin on and put in cold water.
Melt 1 stick of butter in a large cast iron skillet* or Camp Chef’s Square Dutch oven over medium heat. Add shredded onion to butter and cook until soft. When soft, add garlic and jalapeño and cook until fragrant. Drain potatoes and add to skillet or Dutch oven. Mix with onion and jalapeño.
In a bowl, combine cheese, sour cream, soup and seasonings. Once combined, add to potatoes and fold to combine.
Mix 2 tablespoons of butter with cornflakes until coated. Top pan with cornflakes and bake in pellet grill or oven at 350 degrees F. for one hour or until potatoes are soft.
*If using skillet, you will need to use a greased 9 x 13 square casserole dish while baking the casserole. If your skillet is too small to add the potatoes to the onion and jalapeño mixture, add potatoes to square casserole dish then mix in the onion and jalapeño. Then complete the other steps.