Buckhorn Inn Breakfast Potatoes
½ Cup Butter, melted
½ Cup Flour
2 Cups Heavy Cream
¼ Cup Chicken Base
2 Cups Sour Cream
1 Cup Chopped onion
¼ Tsp Black Pepper
2 Cups Cheddar Cheese, Shredded
5-6 Lbs Shredded Baking Potatoes
Preheat oven to 425F. Melt butter and whisk in flour to make roux. Heat heavy cream and then add chicken base. Add roux to cream mixture and cook until thickened. Whisk in chicken base and sour cream. Stir in onions and pepper. Put mixed cheese and potatoes in a cooking dish. Pour cream mixture over and stir in. Sprinkle lightly with corn flakes. Bake for about 30 minutes or until internal temperature is 160F.
Alternatively: Portion out in smaller serving dishes. Sprinkle with corn flakes. Put smaller dishes on baking sheet and bake at same temperature for about 10 minutes.