INGREDIENTS
Servings: 12
Salted butter
8 tbsp, divided
Frozen shredded hash brown potatoes
1 (28-oz) bag
Onion
1, diced
All-purpose flour
1/4 cup
Milk
1 cup
Chicken broth
2 cups
Kosher salt
to taste
Ground black pepper
to taste
Monterey Jack cheese
1 1/2 cups, grated
Sour cream
1 cup
Cheddar cheese
1/2 cup, grated
Kettle-cooked potato chips
2 cups
Parmesan cheese
1/4 cups, grated
Classic Funeral Potatoes
Prep:
1 h
0 m
Cook:
25 m
Ready in:
1 h
25
m
DIRECTIONS
- Preheat the oven to 350° F (180° C/Gas mark 4). Prepare a 9x13-inch baking dish: grease it with butter (1 tbsp).
- Remove the potatoes from the freezer. Set aside.
- Melt butter (6 tbsp) in a deep skillet over medium-high. Cook onions for 3 minutes, or until soft. Sprinkle the flour over the onions. Stir. Cook for 1 minute. Add milk. Whisk until there are no lumps. Add chicken broth. Whisk. Bring to a simmer. Keep cooking for 3 minutes, or until thickens. Season with salt and ground black pepper.
- Remove from heat. Add Monterey Jack cheese, Cheddar cheese, and sour cream. Add potatoes. Stir well. Place the mixture in the baking dish.
- Melt butter (1 tbsp) in a pan. Next, place potato chips and Parmesan cheese in a bowl. Crush the chips. Add butter. Toss to coat. Sprinkle the potatoes with the mixture.
- Cover with foil. Bake in the preheated oven for 20 minutes. Remove the foil. Bake for 15 minutes more, until golden brown on top. Before serving, allow the casserole to rest for 15 minutes. Serve and enjoy your Cheesy Funeral Potatoes!
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