Cheesy Potatoes

This recipe is our family favorite. We cheese-heads usually make two batches for holiday get-togethers, and even then I always make sure to be in front of the buffet line. The dish is a bit rich, but after the first bite, you will no doubt start dreaming of seconds.

• 1/2 stick of butter
• 2 lbs frozen cubed hash brown potatoes
• 1 cup sour cream
• 1/2 green onion, chopped
• 1 can cream of potato soup
• 1 1/2 cups shredded cheddar cheese
• 1 cup corn flakes

Preheat oven to 350 degrees and use butter to grease 9" x 13" baking pan.

Combine potatoes and onion in mixing bowl. Add sour cream and cream of potato soup, and mix well. Add shredded cheese while continuing to mix until well combined.

Spread potato mixture evenly in pan. Lightly crunch corn flakes and layer on top of potatoes. Place baking dish in preheated oven, and bake for 45 minutes.

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To add a bit of spice and color, toss in some chopped jalapenos. Pepperjack cheese also adds some great spicy flavor. The hash-brown potatoes (cubed are definitely better than shredded) are usually found right in the frozen aisle by the french fries. It's best if the dish can go right into a hot oven. If you have a stove that takes forever to preheat, as mine does, make sure to turn it on right away.