INGREDIENTS
5
Russet potatoes (about 30 ounces), large
1/4 tsp
Thyme, dried
1
Yellow onion, large
3 3/4 oz
cornflakes
1 1/2 cups
Chicken broth, low-sodium
1/4 cup
All-purpose flour
1/2 tsp
Pepper
1 1/2 tsp
Salt
5 tbsp
Butter
2 cups
Cheddar cheese, sharp
1 cup
Milk
1/2 cup
Sour cream, light or regular