Ingredients

The following ingredients have 9 Servings
  • 1 tbsp unsalted butter
  • 1 shallot (minced)
  • 1 stalk celery (finely chopped)
  • 1 leek (white part only, finely chopped)
  • 1/3 cup all purpose flour
  • 1 1/2 cup chicken broth
  • 1 cup whole milk
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground paprika
  • 1/8 tsp dried thyme
  • 1 cup sour cream
  • 2 cup cheddar cheese (grated)
  • 4 medium russet potatoes (rinsed, peeled and sprialized (1/8-inch thick or spaghetti cut))
  • 2 tbsp butter (melted)
  • 1 3/4 cup cornflake cereal

Instruction

  • Preheat oven to 375 degrees. Lightly butter a 9x13-inch baking dish, add spiralized potatoes; set aside.
  • In a large non-stick skillet over medium heat, melt butter, then add the shallot, celery and leek. Saute until soft and tender, about 4 minutes, then add flour. Using a whisk, move the flour around to prevent it from burning, cook for about a minute. Slowly pour in the chicken broth, whisking continuously, then the cream. Add the salt, garlic powder, pepper, paprika, and thyme. Bring mixture to a simmer, cook for 8 minutes or until thickened, whisking every few minutes. Remove from the heat and whisk in the sour cream and 1 1/2 cups of grated cheese. Pour over the potatoes, top with remaining cheese.
  • In a small bowl, combine the melted butter and cornflakes, toss until coated. Sprinkle over the top of the casserole.
  • Place in oven and bake for 20 minutes, then cover with foil and continue baking for 30-40 more minutes. Pull out a sprialized potato to check for doneness. The potatoes should be tender, but should still have their shape intact. Continue baking for an additional 10-15 minutes if needed (up to 30 if you're using an extra deep 9x9 dish- see post above). Remove the foil, remove from the oven and allow to cool for 15 minutes before serving.