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Preheat oven to 350°.
Melt 3 tbsp butter in a large skillet over medium heat. Sauté onion until translucent. Sprinkle with flour and cook for 1 minute. Whisk in milk and chicken stock. Bring to boil and let simmer to thicken. Season with salt and pepper. Remove from heat. Stir in cheeses and sour cream.
In a large bowl, combine hash browns with sauce. Transfer to a buttered casserole dish.
In a medium bowl, combine cornflakes and butter. Top casserole.
Cover the dish and bake for 45 minutes, or until bubbly.
Top with chives and serve.