Funeral Potatoes

side

• 3/4 c. Onion, finely chopped
• 3 tbsp. butter
• 1 tbsp. flour
• 1/2 c. milk
• 1 c. chicken stock
• 2 lb. frozen hash browns, defrosted
• 1 c. sour cream
• 1 c. Cheddar
• 1 c. Monterey Jack
• 2 c. Cornflakes, crushed
• Salt and pepper, to taste
• 4 tbsp. butter, melted
• 1 tbsp. chives, finely chopped

• Preheat oven to 350 degrees F.
• Melt 3 tbsp butter in a large skillet over medium heat. Sauté onion until translucent. Sprinkle with flour and cook for 1 minute. Whisk in milk and chicken stock. Bring to boil and let simmer to thicken. Season with salt and pepper. Remove from heat.Stir in cheeses and sour cream.
• In a large bowl, combine hash browns with sauce. Transfer to a buttered casserole dish.
• In a medium bowl, combine cornflakes and butter. Top casserole.
• Cover the dish and bake for 45 minutes, or until bubbly.