Funeral Potatoes

• 6 tablespoons butter, divided
• 3/4 cup onion, diced
• 2 cloves garlic, minced
• 12 small potatoes, parboiled and shredded, or one (30-ounce) bag of frozen, shredded hash brown potatoes, thawed
• one 10.5-ounce can condensed cream of chicken soup
• 1 cup sour cream, or plain Greek yogurt
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 cups firmly packed shredded sharp cheddar cheese, divided
• 1 1/2 cups crushed cornflake cereal or panko bread crumbs

1. Preheat oven to 350u0b0 F. In a medium skillet, add 2 tablespoons butter and saute the onions until they're translucent. Add the garlic and cook until fragrant. Remove from heat and set aside.
2. In a large bowl, mix together the cooked onions, garlic, shredded potatoes, condensed soup, sour cream, Parmesan, salt, pepper, and 1 1/2 cups cheddar cheese.
3. Spread into a 9 x 13-inch baking pan. Top with remaining 1/2 cup cheddar cheese.
4. Melt the remaining 4 tablespoons of butter and mix with the crushed cornflake crumbs. Sprinkle evenly over the top of the casserole.
5. Bake for 50 to 60 minutes or until cooked throughout and bubbly.

butter, onion, garlic, potatoes, condensed cream, sour cream, parmesan cheese, salt, ground pepper, cheddar cheese, cornflake cereal

Taken from food52.com/recipes/75783-funeral-potatoes (may not work)