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Preheat oven to 350. Spray a 9x13 inch casserole dish with avocado oil.
In a large deep skillet, heat the olive oil. Add the onions and garlic and saute until softened and fragrant.
Add in the GF flour and stir until it turns into a paste. Slowly pour in the milk followed by the chicken broth while whisking, then add in the salt, pepper, garlic powder, onion powder, and paprika.
Whisk constantly over medium heat until thickened, about 3-5 minutes.
Turn the heat to low and stir in the blended cottage cheese and shredded cheddar cheese. Stir until melted and smooth.
Add the thawed hash browns to the skillet and gently stir to combine. Add the mixture to the casserole dish and use a spatula to spread it out evenly.
In a medium skillet, heat the butter over medium heat. Add the cornflakes and stir until toasted, about 3-5 minutes. Spread the topping evenly over the hashbrowns and cheese sauce mixture.
Bake for 35-40 minutes or until the top is golden brown and the cheese sauce is bubbling. Enjoy!