Cheesy Au Gratin Potatoes (No Cream Soup Needed)

from Mel's Kitchen Cafe

3 TBS butter
1 large yellow onion, chopped finely
1/4 cup flour
1-1/2 cups chicken broth (low sodium is fine)
1 cup milk
1-1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme (this was too much for me, I will use 1/4 tsp. next time)
2 cups shredded sharp cheddar cheese (8 ounces)
26 ounce bag frozen shredded hash browns (thawed works fine too)
1/2 cup sour cream (light is fine)

Topping:
3 cups cornflakes, lightly crushed
2 TBS butter, melted

1.  Melt the butter over medium heat in a large pot.  Add the onions and cook until softened and translucent (about 5 minutes).  Stir in the flour and cook, stirring constantly, for about a minute.

2.  Combine the chicken broth and milk and slowly whisk into onion mixture.  Add the salt, pepper and thyme.  Stir to combine.  Bring the mixture to a boil and then reduce heat to medium-low.  Simmer, stirring frequently, until the mixture is slightly thickened (about 5 minutes).

3.  Take the pot off the heat and stir in the cheese until smooth.  Mix in the frozen hash browns until well combined.  Stir in the sour cream.

4.  In a small bowl, toss the lightly crushed cornflakes with the melted butter until evenly combined.  (I mix them in a ziploc bag).  Put the potato mixture in a greased 9x13 inch baking dish.  Top with buttered cornflakes.  Bake at 350℉ for 45 minutes or until hot and bubbly around the edges.  Let the potatoes rest for 10 minutes before serving.

(If you are baking with a ham or something you can bake at 300℉ for 90 minutes and then turn it to 400℉ for 10 more minutes.)

Serves 6-8