Cheesy Potatoes

Also known as Funeral Potatoes

I was inspired by my friend, Carri, to veganize a recipe from My Homemade Heaven. I thought these were pretty darn tasty, but to be fair, my kids were not impressed. So proceed with caution or not. It's not healthy, but neither is the non-vegan version. This is something like my Aunt Esther used to make so fond memories and great food, a nice combination.

5 tablespoons vegan butter (I used Country Crock Plant Butter)
1/2 cup onions, diced
1/4 cup all-purpose or whole wheat flour
1 1/2 cups veggie broth
1 cup plant-based milk (I used oat)
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon dried thyme
2 cups (8 ounces) vegan cheddar cheese, shredded (I used Follow Your Heart)
26-ounce bag frozen shredded hash browns
1/2 cup vegan sour cream (I used Tofutti)
3 cups corn flakes

1. Heat oven to 350°F.

2. Melt 3 tablespoons butter in a large pot over medium heat. Add the onion and cook until the onion is softened about 5-6 minutes. Stir in the flour and cook, stirring constantly for about one minute.

3. Combine the broth and milk in a bowl or measuring cup and slowly whisk it into the onion mixture. Add the salt, pepper, and thyme and stir to combine.

4. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring frequently until it is slightly thickened, about 5 minutes.

5. Remove the pot from the heat and stir in the cheese until smooth. Mix in frozen hash browns or potatoes (this may seem a little tricky with the frozen hash browns, but keep folding them in until the potatoes are well covered). Lastly mix in the sour cream.

6. Scoop out the potato mixture into a 9x13-inch pan and briefly set aside.

7. In a medium bowl lightly crush the corn flakes and drizzle the 2 tablespoons melted butter over top, then stir until combined.

8. Evenly sprinkle the cornflake mixture over the potato mixture and bake for 45 minutes, until hot and bubbly around the edges.

9. Let the potatoes rest for 10 minutes before serving.