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Potluck cheesy potato bake features tender potatoes in a rich cheese sauce with a golden, crispy topping. This vegetarian family side is a crowd-pleasing potluck essential that everyone asks about.
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
Peel and cut the russet potatoes into 1/2-inch cubes. Boil in salted water for about 8–10 minutes until just fork-tender, then drain well.
In a large skillet over medium heat, melt 2 tbsp butter. Add finely chopped onion and cook until soft and translucent, about 5 minutes.
In a large mixing bowl, combine the cooked potatoes, sautéed onion, sour cream, cream of mushroom soup, 1 1/2 cups shredded cheddar, kosher salt, black pepper, and garlic powder. Mix gently until evenly coated.
Spread the mixture evenly in the prepared baking dish. Top with the remaining 1/2 cup cheddar cheese.
Melt the remaining 2 tbsp butter. Toss corn flakes with melted butter, then sprinkle evenly over the top.
Bake on the center rack, uncovered, for 40–45 minutes until the top is golden and the cheese is bubbling. Let rest for 10 minutes before serving.
