Cheesy Funeral Potatoes {Au Gratin Potatoes}

melskitchencafe.com

Michelle Cryer

subheading: Potatoes:

3 tablespoons salted butter

1 large yellow onion, chopped

¼ cup all-purpose flour

1 ½ cups low-sodium chicken broth

1 cup milk

1 ½ teaspoons salt

½ teaspoon pepper

¼ teaspoon dried thyme, or ⅛ or ½ teaspoon if you want more or less thyme flavor

2 cups ( 228 g) shredded sharp cheddar cheese

5 to 6 large russet potatoes, peeled, cooked (abt 30 oz) and shredded or small diced or a 26-ounce bag frozen shredded hash browns (see note)

½ cup ( 113 g) light or regular sour cream

subheading: Topping:

3 cups ( 106 g) cornflakes, lightly crushed

2 tablespoons butter, melted

Note: Ingredients may have been altered from the original.

Directions at melskitchencafe.com

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