Funeral Potatoes

• portions: 6 servings
• temps total: 1 hour

Ingrédients

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

Instructions

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.

Top with chives and serve.

Nutrition

• Calories: 842
• Lipides Totaux: 55 g
• Lipides Saturés: 24 g
• Acides Gras Trans: 0 g
• Cholestérol: 103 mg
• Sodium: 941 mg
• Glucides Totaux: 64 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 7 g
• Protéines: 19 g