Name: Cheesy Funeral Potatoes Au Gratin Potatoes Recipe
Total time: 75 min
Yield: 8
Cuisine: French

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Chicken Chatkara: A Flavourful Surprise For Your Taste Buds 

Jeere Meere Saar: Konkan's Dal Soup Is Like A Warming Rasam

A Bitter Battle: The Catholic Church's War On Hot Chocolate

Inside Kareena Kapoor’s Food Nostalgia With Karisma

Minced Chicken Made Easy With Choppers: Recipes To Make

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

These cheesy funeral potatoes (or au gratin potatoes) are so easy and delicious, plus that easy homemade sauce is canned soup free. 

How to make Cheesy Funeral Potatoes Au Gratin Potatoes Recipe

Mels Kitchen Cafe

Crawler

French

<p>These cheesy funeral potatoes (or au gratin potatoes) are so easy and delicious, plus that easy homemade sauce is canned soup free. </p>

Salted butter

Large yellow onion,  chopped

All purpose flour

Low sodium chicken broth

Milk

Salt

Pepper

Dried thyme,  or 1/2 teaspoon if you want more thyme flavor

Shredded sharp cheddar cheese

5 6 large russet potatoes,  peeled,  cooked and shredded or small diced or bag frozen shredded hash browns

Light or regular sour cream

Cornflakes,  lightly crushed

Butter,  melted

Preheat the oven to 350 degrees f. Lightly grease a 9x13-inch baking pan with cooking spray and set aside.

step 1

Melt the butter in a large pot over medium heat. Add the 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. Stir in the salt, pepper and thyme. 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.

step 2

Take the pot off the heat and stir in the cheese until smooth. Add the sour cream and mix until combined.

step 3

Mix in the frozen hash browns or cooked and shredded potatoes, lifting and folding the mixture until well combined.

step 4

In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined.

step 5

Evenly spread the potatoes into the prepared 9x13-inch baking dish and top with the buttered cornflakes.

step 6

Bake for 40-45 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.

step 7

Let the potatoes rest for 10 minutes before serving.

step 8