Easy Cheesy Potatoes

INGREDIENTS

8 tbsp. butter

1 medium onion, chopped

3 tbsp. all-purpose flour

1 c. milk

2 c. chicken stock

kosher salt

Freshly ground black pepper

1 c. shredded cheddar, plus more for sprinkling

1 c. shredded monterey jack, plus more for sprinkling

2 lb. frozen hash browns, defrosted

1 c. sour cream

1 c. Cornflakes, crushed

2 tsp. Chopped chives


DIRECTIONS

Preheat oven to 350 degrees F.

Melt 3 tablespoons butter in a large skillet over medium heat. Sauté onion until beginning to soften. Sprinkle with flour and cook for 1 minute. Whisk in milk and chicken stock. Bring mixture to boil and let simmer to thicken, about 5 minutes. Season with salt and pepper. Remove from heat then stir in cheeses.

In a large bowl, combine cheese sauce with hash browns and sour cream. Check for seasonings and season with salt and pepper, if necessary. Transfer mixture to a a large casserole dish.

Make topping. Melt remaining butter and stir it into crushed cereal. Spread over potato mixture and sprinkle with more cheese. Cover with foil and bake for 45 minutes, until the mixture cheese bubbly.

Garnish baked casserole with chives. Serve warm.