Crispy Potato Casserole

Ingredients

• Preheat the oven to 350°F.
• To make the soup base, melt butter in a medium saucepan over medium heat.
• Once melted, add the flour, and whisk to combine the roux. Cook the roux for 1 minute, stirring constantly.
• Add the broth, bouillon, cream, garlic powder, onion powder, salt, celery seed, and black pepper to the saucepan, whisk to combine with the roux.
• Bring the soup base to a simmer, whisking frequently, for 10 minutes until thickened. Remove from the heat and set aside to cool at room temperature (the soup base will further thicken as it cools).
• Once the soup base has cooled, transfer to a large bowl. Add the thawed potatoes, sour cream, melted butter, minced onion, and cheddar cheese, and stir to combine.
• To make the cornflake topping, place the crushed cornflakes in a medium bowl. Add the melted butter and stir to combine.
• Transfer the potato mixture to a large casserole dish and spread out in an even layer.
• Sprinkle the top of the casserole with the cornflake topping and place in the oven.