INGREDIENTS
8 tbsp
salted butter
1
28- to 32-ounce bag frozen shredded hash brown potatoes
1
medium onion, finely diced
1/4 cup
all-purpose flour
1 cup
milk
2 cups
low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 1/2 cups
grated Monterey Jack cheese
1 cup
sour cream
1/2 cup
grated sharp Cheddar
2 cups
kettle-cooked potato chips
1/4 cup
grated Parmesan