Cheesy Potato Casserole with Hash Browns

Instructions:

1. Preheat the oven to 350°F (175°C). In a large mixing bowl, whisk together the sour cream, cream soup, melted butter, garlic powder, smoked paprika, salt, and pepper until the mixture is smooth and fully emulsified.
2. Gently fold the thawed hash browns into the sauce until every shred is evenly coated.
3. Stir in 1 1/2 cups of the shredded cheddar cheese and all of the Monterey Jack cheese.
4. Transfer the potato mixture into a greased 9x13-inch baking dish, spreading it evenly with a spatula.
5. In a separate small bowl, toss the crushed corn flakes with melted butter and salt.
6. Sprinkle the corn flake mixture evenly over the top of the potatoes, pressing down very lightly.
7. Bake for 50–60 minutes until the edges are bubbling and the topping is deep mahogany gold.
8. Let the casserole rest for 10 minutes before serving to allow the sauce to set.