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    • 1/2 tsp Thyme, dried
    • 1 Yellow onion, large

    Breakfast Foods

    • 3 cups Cornflakes

    Canned Goods

    • 1 1/2 cups Chicken broth, low-sodium
    • 1 26-ounce bag Hash, frozen browns or about

    Baking & Spices

    • 1/4 cup All-purpose flour
    • 1/2 tsp Pepper
    • 1 1/2 tsp Salt


    • 5 tbsp Butter
    • 2 cups Cheddar cheese, sharp
    • 1 cup Milk
    • 1/2 cup Sour cream, light

    cheesy crunchy potatoes casserole

    • Laurie Barnes

      a cheesy crunchy potatoes casserole recipe that doesn't call for cream of anything soup - Click image to find more side dish Pinterest pins

    • Lori

      Cheesy Au Gratin Potatoes - a cheesy potato recipe that doesn't call for cream of anything soup. Replace the cornflakes w chex.

    • Jessica Boyes

      a cheesy crunchy potatoes casserole recipe that doesn't call for cream of anything soup. Mmm I love cheesy potatoes!

    • Tracey Wyatt

      Cheesy Au Gratin Potatoes - a cheesy potato recipe that doesn't call for cream of anything soup.

    • Lou Smith

      Cheesy Crunchy Potatoes Au Gratin #recipes @side dish

    • Quaint Corners

      a cheesy potatoes recipe that doesn't call for cream of anything soup!Cheesy Au Gratin Potatoes Cheesy Au Gratin Potatoes from *Serves 6-8 Potatoes: 3 tablespoons butter 1 large yellow onion, chopped 1/4 cup all-purpose flour 1 1/2 cups low-sodium chicken broth 1 cup milk 1 ½ teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme 2 cups shredded sharp cheddar cheese (8 ounces) 26-ounce bag frozen shredded hash browns 1/2 cup light sour cream Topping: 3 cups cornflakes, lightly crushed 2 tablespoons butter, melted Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving. Published by Google Docs–Report Abuse–Updated automatically every 5 minutes

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