Funeral Potatoes

Ingredients

• 30 oz frozen shredded hash brown potatoes, thawed
• 6 tbsp unsalted butter
• 1 medium yellow onion, diced fine
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 16 oz sour cream
• 3 cups shredded sharp cheddar cheese
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp onion powder
• 3 cups cornflakes
• 4 tbsp unsalted butter, melted

Before you cook

• Thaw the shredded hash browns and squeeze out any standing water.
• Dice the onion fine.
• Crush the cornflakes lightly with your hands so they stay in flakes, not dust.
• Butter a 9-by-13-inch baking dish.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Melt the 6 tablespoons of butter in a large saucepan over medium heat.
3. Add the onion and cook for 6 minutes, until soft and sweet.
4. Whisk in the flour and cook for 90 seconds.
5. Pour in the milk and broth slowly while whisking, and simmer for 4 minutes until thickened.
6. Take the pan off the heat and whisk in the sour cream.
7. Stir in 2 1/2 cups of the cheddar until it melts into the sauce.
8. Season with the salt, pepper, and onion powder.
9. Put the thawed hash browns in a large bowl and pour the sauce over them.
10. Fold everything together until the potatoes are evenly coated.
11. Spread the mixture into the buttered dish and press it level.
12. Scatter the remaining 1/2 cup cheddar over the top.
13. Toss the cornflakes with the melted butter in a bowl.
14. Cover the casserole with the buttered cornflakes.
15. Bake uncovered for 45 minutes, until the center is hot and the cornflakes are deep golden.
16. Rest the dish for 10 minutes before scooping.