Most of us are potato lovers at our house, especially the hubs. If I ever ask him what he wants with the main dish it's always potatoes. I try to get him to branch out and sometimes he does but it's only as far as rice.
I know, not very exciting.
But because we have potatoes so often I am always looking for new ways to have them. I can only handle so many baked, mashed, and roasted potatoes and then I have to find something different.
Well I have stumbled upon two AMAZING new potatoes recipes that would be perfect for Thanksgiving and so delicious for any time of the year.
The first one is this lovely lady (and the next one I will share next week). These are now my go to recipe. The whole family L.O.V.E.S. them. It is good that it makes a small pan because you could seriously eat the whole thing...not speaking from experience or anything!
It is also ideal for gatherings. I have taken this deliciousness to two get togethers recently and everyone has ranted and raved over it. I love the crunchy topping but feel free to leave it also and I love that their is not one can of creamed anything in this recipe!
Cheesy Au Gratin Potatoes
3 Tbsp. butter
1 small yellow onion, chopped
1/4 c. all-purpose flour
1 1/2 c. low-sodium chicken broth
1 c. milk
1 ½ tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
2 c. shredded sharp cheddar cheese (about 8 ounces)
26-ounce bag frozen shredded hash browns
1/2 c. light sour cream
3 c. cornflakes, lightly crushed
2 Tbsp. butter, melted
1. Preheat oven to 350° F. Melt butter in a large pot over medium heat. Add onion and cook until the onion is softened and translucent, about 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.
2. 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.
3. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Put the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. Bake for 45 minutes, or until hot and bubbly around the edges. (If you would like these to cook longer you can also cook them at 300° F for 90 minutes) Remove from oven and let rest for 10 minutes before serving. Enjoy!
Source: Mel's Kitchen Cafe