Description
A creamy and cheesy potato casserole topped with crunchy cornflakes.
Ingredients
Scale
- 3 tablespoons salted butter
- 1/2 cup diced white or yellow onion
- 1/4 cup all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup milk
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme leaves
- 2 cups shredded sharp cheddar cheese
- 5 to 6 medium russet or Yukon Gold potatoes (about 3 pounds), peeled, cooked, cooled and shredded
- 1/2 cup sour cream
- 3 cups cornflakes, lightly crushed
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
- In a large pot set over medium heat, melt the butter. Add the onion and cook until softened and translucent, about 5-6 minutes.
- Stir in the flour and cook, stirring constantly, for about a minute.
- Slowly add the chicken broth and milk, whisking constantly. Stir in the salt, pepper, and thyme. Bring the mixture to a simmer and cook, stirring frequently, until slightly thickened, 5 to 6 minutes.
- Off the heat, add the cheese gradually and stir until completely melted. Add the sour cream and stir until combined.
- Mix in the shredded potatoes until evenly coated with the sauce.
- For the topping, in a medium bowl, toss the cornflakes with the melted butter.
- Evenly spread the potatoes into the prepared baking dish and top with the buttered cornflakes.
- Bake for 40-45 minutes, until hot and bubbly around the edges.
- Let the potatoes rest for 10 minutes before serving. Serve warm.
Notes
- Ensure potatoes are cooled before shredding for even cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg