A creamy and cheesy potato casserole with a crispy topping, perfect for any gathering.
Boil the potatoes until tender, then drain and let cool slightly.
Boiling the potatoes with their skins on helps retain their nutrients and flavor.
Mix the sour cream, ranch dressing, and 1.5 cups of shredded cheese in a bowl.
Ensure the mixture is well combined for an even flavor distribution.
Cut the potatoes into quarters and place them in the baking dish. Pour the creamy mixture over the potatoes and mix gently.
Mix gently to avoid breaking the potatoes too much.
Mix the crushed corn flakes with the melted butter and remaining cheese. Sprinkle this mixture over the casserole.
The topping adds a delightful crunch, so spread it evenly.
Bake the casserole in a preheated oven at 350°F for 40 minutes, or until golden and bubbly.
Check the casserole halfway through to ensure even cooking.
Serve the casserole warm, garnished with fresh herbs if desired.
Fresh herbs like parsley or chives can enhance the presentation and flavor.
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