SO AWESOME Cheesy Potato Casserole with Crunchy Cornflake Topping

The best thing about going to see my dad's side of the family is that there's always a delicious potato and cheese monstrosity waiting to be devoured. I'm not sure why it took me so long to try to replicate this in my own kitchen, considering it's one of my favorite side dishes in the world. My version isn't healthy by any means, but it uses low-fat sour cream and no butter, so it's probably a million times less fattening than my grandmother's (you know how old people are, they love whole milk and all that gross stuff). The following recipe is for about one serving, so double or triple accordingly if you want more.

Everything about this is awesome and if you don't like it (provided you eat cheese) there's something wrong with you.

Cheesy Potato Casserole with Crunchy Cornflake Topping

1 white or yukon gold potato, diced into small cubes

1/4 - 1/3 container (about 4-5 oz) low fat sour cream

1-2 tbs. heavy cream (optional to make it extra creamy and delicious)

Salt and ground pepper to taste

About 1/4 cup shredded Parmesan blend (the kind from Whole Foods with Asiago is perfect)

About 1/4 cup shredded cheddar

About 1/3 cup corn flakes

Put the diced potatoes in a microwave safe bowl with a little bit of water and microwave for about 4 minutes or until they are soft but not falling apart. Drain any excess water and mix in the sour cream, heavy cream, salt, pepper, and half of the Parmesan blend. Put the mixture in a small baking or casserole dish and top with a layer of cheeses, then the corn flakes (I like to crush them up a little in my hands), then the remaining cheese. Bake in a toaster oven or regular oven for about 20 minutes at 350 degrees or until the cheese melts and the top is crispy.