Step 1

In a large pot over medium heat, add the butter and melt. Add the diced onion to the melted butter and cook until translucent about 5 minutes. (I used my Le Creuset 5 quart Braiser for this whole recipe, even put it in the oven.)

Step 2

Add the flour. Stir and cook for about 1 minute.

Step 3

Whisk in the chicken broth and milk and slowly bring to a boil. Reduce heat to simmer and simmer until the mixture thickens slightly. This will take 4 to 5 minutes. Whisk frequently.

Step 4

Remove your pan from the heat and stir in the cheese. Stir until the cheese melts.

Step 5

Add the sour cream, salt, pepper, thyme, and garlic. Stir until combined.

Step 6

Fold in the thawed hash browns and stir until combined.

Step 7

If the mixture isn't in an oven-safe pan, spread the mixture into a 9 x 13-inch baking dish that's been sprayed with non-stick spray.

Step 8

Combine the topping ingredients and sprinkle over the potatoes. Bake at 375°F for 30 minutes, or until hot and bubbly.