Cheesy Funeral Potatoes {Au Gratin Potatoes}

Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.

For the potatoes, in a large pot set over medium heat, melt the butter. 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.

Slowly add the chicken broth and milk, whisking constantly. Stir in the salt, pepper, and thyme. Bring the mixture to a simmer and cook, stirring frequently, until the mixture is slightly thickened, 5 to 6 minutes.

Off the heat, add the cheese gradually and stir until completely melted. Add the sour cream and stir until combined.

Mix in the shredded potatoes and stir until the potatoes are evenly coated with the sauce.

For the topping, in a medium bowl, toss the cornflakes with the melted butter.

Evenly spread the potatoes into the prepared baking dish and top with the buttered cornflakes.

Bake for 40-45 minutes, until hot and bubbly around the edges.

Let the potatoes rest for 10 minutes before serving. Serve warm.