INGREDIENTS
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Potatoes:
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3 tablespoons butter
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1 large yellow onion, chopped
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1/4 cup all-purpose flour
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1 1/2 cups low-sodium chicken broth
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1 cup milk
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1 ½ teaspoons salt
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1/2 teaspoon pepper
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1/2 teaspoon dried thyme
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2 cups shredded sharp cheddar cheese (8 ounces)
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26-ounce bag frozen shredded hash browns
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1/2 cup light sour cream
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Topping:
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3 cups cornflakes, lightly crushed
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2 tablespoons butter, melted
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