Cheesy Potatoes with Herbed Corn Flakes

Ingredients

• Potatoes
• 1 Half Stick (1/4 cup) Land O Lakes® Butter
• 1 medium (1 cup) onion, chopped
• 1/4 cup all-purpose flour
• 1 cup milk
• 2 cups chicken broth
• 1 (8-ounce) package (2 cups) * Land O Lakes® Sharp White Cheddar Cheese Chunk shredded
• 1 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon ground red pepper (cayenne)
• 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
• Topping
• 1 Half Stick (1/4 cup) Land O Lakes® Butter
• 1 tablespoon finely chopped fresh garlic
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 2 cups corn flakes

Instructions

1. 1

   Heat oven to 350°F. Spray 13x9-inch baking pan with nonstick cooking spray. Set aside.

2. 2

   Melt 1/4 cup butter in large, deep nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, 3-4 minutes or until onion starts to soften. Add flour; cook, stirring constantly, 1 minute. Slowly whisk in milk. Add chicken broth; whisk to combine. Bring to a simmer; simmer 3 minutes or until thickened.

3. 3

   Stir in cheese, sour cream, salt, pepper and cayenne. Add potatoes; mix to combine. Transfer to prepared pan.

4. 4

   Melt 1/4 cup butter in 12-inch skillet over medium heat. Add garlic, rosemary and thyme. Cook, stirring occasionally, 2 minutes. Remove from heat.

5. 5

   Pour corn flakes into medium bowl. Add butter mixture; stir until evenly coated. Spread buttered corn flakes evenly over potatoes.

6. 6

   Cover baking dish with aluminum foil; bake 20 minutes. Remove foil; bake 15 minutes or until golden brown on top and bubbling around edges. Let rest 10 minutes before serving.