The Humpherys Family

Crunchy Au Gratin {Funeral} Potatoes

Recipe Added:  11/7/2011
3 Tbsp butter
1 large onion, chopped
1/4 cup flour
1 1/2 cups chicken broth
1 cup milk
1 ½ tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 cups shredded Cheddar cheese
26-oz bag frozen shredded hash browns
1/2 cup sour cream

Topping
3 cups cornflakes, lightly crushed
2 Tbsp butter, melted
Melt butter in a large pot over medium heat. Add onion and cook until softened, 5-6 minutes. Stir in flour and cook, stirring constantly, about a minute. Combine chicken broth and milk in a liquid measure and slowly whisk into mixture. Add salt, pepper and thyme. Stir to combine. Bring mixture to a boil and reduce heat to medium-low and simmer, stirring frequently, until mixture is slightly thickened, about 5 minutes.

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

In a medium bowl, toss lightly crushed cornflakes with butter until combined. Scoop out potato mixture into a 9x13 baking dish and top with buttered cornflakes. Bake at 350F for 45 minutes, until hot and bubbly. Let potatoes rest 10 minutes before serving.
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