Topping-
3 c cornflakes, lightly crushed
2 tbsp butter, melted
Melt the butter in a large pot over medium heat.
Add the onion and cook until the onion is softened
and translucent,a bout 5-6 minutes. Stir in the
flour and cook, stirring constantly, for about a
minute. Combine the chicken broth and milk in a
liquid measure and slowly whisk in the mixture.
Add the salt, pepper and thyme. Stir to combine.
Bring the mixture to a boil and then reduce the
heat to medium-low and simmer, stirring
frequently, until the mixture is slightly
thickened, about 5 minutes.
Take the pot off the heat and stir in the cheese
until smooth. Mix in the frozen hash browns, lifting
and folding the mixture until well combined.
Finally, stir in the sour cream.
In a medium bowl, toss the lightly crushed
cornflakes with the butter until evenly combined.
Scoop out the potato mixture into a 9X13-inch
baking dish and top with the buttered cornflakes.
If baking the potatoes by themselves, bake at 350
degrees for 45 minutes, until hot and bubbly
around the edges. If baking the potatoes with a
ham (my ham recipe bakes at 300 degrees), bake the
potatoes for 90 minutes at 300 degrees then crank
the oven to 400 degrees and bake the potatoes for
10 minutes more. In both baking situations, let
the potatoes rest for 10 minutes before serving.
Originally Submitted
8/5/2012
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