2 tablespoons chopped fresh herbs of choice (I used half basil half rosemary)
3 garlic cloves, minced
Salt and freshly ground black pepper to taste
In a large pan over medium-high heat, add the onions and garlic along with ¼ cup vegetable broth, and cook until soft and translucent, about 6 to 8 minutes. Add more broth ¼ cup at a time as necessary to prevent burning, then remove from heat.
In a blender, add the onion and garlic mixture as well as all of the remaining ingredients except for the potatoes, green onions and cereal crumbs. Blend on high until completely smooth.
Mix in the chives and set aside.
Preheat oven to 400F.
Wash and slice the potatoes with a mandolin (if available) into 1/4” slices. Place in a large bowl of water as you go along slicing to prevent browning.
Drain the sliced potatoes but keep in the large bowl, then pour the cheese mixture over all them.
This next step is messy, but trust me it’s worth it! Organize the potato slices vertically along the side of the dish, and repeat until tightly packed.
Pour any excess cheese mixture over BUT ONLY until the top edges still show.
Cover tightly with foil and bake for 45 minutes. Remove foil and bake for another 20-25 minutes, or until the potatoes are fork tender.
Remove from oven, sprinkle the corn flake crumbs over the top, then bake another 30 minutes or until golden brown.*
Let stand for 10 minutes, top with green onions and serve warm.
Herbed Corn Flake Crumbs
Add the garlic, salt and herbs into a food processor and run until the garlic is minced. Add in the cornflakes in and run until fine.
-If the top starts to brown too much, loosely cover with foil until potatoes are done.
-The cornflakes we used were unsweetened and the only ingredients were corn + salt, so your results will very if you used sweetened cereal.