Easter Potatoes

32 oz. Shredded Hash Browns

½ Cup Butter

2 Cups Shredded Sharp Cheddar Cheese

1 ½ Cup Sour Cream

For Sauce—

1/3 Cup Butter

½ Medium Onion, chopped

2 tsp. Minced Garlic

1/3 Cup Flour

¾ Cup Chicken Broth

¾ Cup Milk

2 tsp Paprika

1 tsp Ground Mustard

1 tsp Cayenne

Salt and Pepper, to taste

For Topping—

¼ Cup Butter

3 Cups Corn Flakes

Instructions—

Step #1—

Let Hash Browns thaw for 2-4 hours in a colander over the sink. (You can do this with frozen potatoes, but your cook time will be much longer.) Preheat oven to 350 degrees. Grease 9x13 baking pan and set aside.

Step #2—

Melt ½ cup butter. Add thawed hash browns to a large bowl, pour butter over the top and mix well. Add shredded cheese and sour cream. Stir until well combined.

Step #3—

To make the sauce, melt butter in a medium pot on the stove. Add chopped onion and sauté until translucent and soft. Add garlic, stir until fragrant. Whisk in flour, stirring constantly. It should turn clumpy. Continue whisking until golden brown. Season with salt and pepper. Continue whisking for another minute. Slowly add chicken broth and milk, continuing to whisk constantly. Add spices and more salt and pepper if necessary. It is finished when sauce is thick and bubbly.

Step #4—

Pour white sauce over hash browns. Mix well. Add the hash brown mixture to your greased baking pan. Spread out evenly. Sprinkle with a bit more cheddar cheese.

Step #5—

Melt final ¼ butter. Add corn flakes to a bowl. Pour melted butter over the top and stir to coat. Sprinkle buttered corn flakes over hash browns. Bake uncovered for 40-50 minute, or until casserole is bubbly around the edges and corn flakes are golden brown. Remove from oven, let sit for a couple minutes, and then serve up and celebrate!