Ingredients

3 tbsp butter

1 large yellow onion, chopped

1/4 cup flour

1 1/2 cups low sodium chicken broth

1 cup milk

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried thyme

26 oz bag frozen shredded hash browns

2 cups shredded sharp cheddar cheese (8 oz)

1/2 cup light sour cream

3 cups cornflakes, lightly crushed - TOPPING

2 tbsp butter, melted - TOPPING

Directions

Melt butter in a large pot over medium heat

Add onions and cook until soft, about 5-6 minutes

Stir in the flour and cook, stirring constantly, for about a minute

Combine the broth and milk and whisk into the mixture

Add the salt, pepper and thyme - Stir to combine

Bring mixture to a boil and reduce heat to medium and simmer, stirring, until mixture is slightly thickened, about 5 minutes

Take pot off heat and stir in cheese until smooth

Mix in hash browns and combine

Stir in sour cream

In medium bowl, toss the lightly crushed cornflakes with butter until combined

Scoop potato mixture into a 9 x 13 baking dish and top with cornflakes

Bake at 350 degrees for 45 minutes until hot and bubbly

Let sit for 10 minutes before serving