Ingredients
30ozfrozen shredded hash brown potatoes,(1 pkg), thawed
4tbspbutter,diced into 1 tbsp pieces
½cupfinely chopped yellow onion
¼cupall-purpose flour
2¾cupsmilk,whole or 2%
1½cupsshredded sharp cheddar cheese
½cupfinely shredded parmesan cheese
1cupsour cream
salt and freshly ground pepper
4cupscornflakes,(nearly 2oz crushed), crushed
3tbspbutter,(melted)
1½tbspchopped fresh parsley
Preparation
Preheat oven to 350 degrees F.
Melt the butter in a large saucepan over medium heat. Add onion and saute until softened, about 5 to 6 minutes.
Add in flour and cook stirring constantly, 1 minute. While whisking pour in milk then cook stirring constantly until mixture comes to a boil.
Remove from heat, add in cheddar cheese and parmesan cheese and stir until melted.
Stir in sour cream. Season mixture with salt and pepper to taste.
Place hash browns in a large mixing bowl then pour in milk mixture and toss to evenly coat. Transfer to a 13×9-inch baking dish and spread into an even layer.
Place cornflakes in a gallon size resealable bag, seal bag and crush with a rolling pin to roughly pebble size bits.
Add 3 Tbsp melted butter to cornflake mixture then seal bag and toss to evenly coat with butter. Sprinkle cornflake mixture evenly over casserole.
Bake in preheated oven until hot throughout, about 40 to 50 minutes. Garnish with parsley and serve warm.
