Cheesy Funeral Potatoes
A crowd-pleaser at any gathering, these Cheesy Funeral Potatoes blend creamy, cheesy goodness with crispy potato chips on top, creating a dish that's simply irresistible!
Ingredients
- 1/2 cup grated sharp Cheddar cheese
- 1 cup sour cream
- 1 medium onion finely chopped
- 8 tablespoons butter divided (1 stick)
- 1 bag (28-32 ounces) frozen shredded hash browns
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- Kosher salt and freshly cracked black pepper to taste
- 1 1/2 cups grated Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 1 cup milk
Potato Chip Topping:
- 2 cups kettle-cooked potato chips
Instructions
- Begin by setting your oven to 350°F and greasing a 9-by-13-inch baking dish with 1 tablespoon of butter while allowing the hash browns to thaw.
For the Potato Mixture:
- In a large skillet over medium-high heat, melt 6 tablespoons of butter. Once melted, add in the chopped onions and sauté for about 3-4 minutes until softened. Sprinkle the flour over the mixture and stir.
- Whisk in the milk gradually to eliminate any lumps, then incorporate the chicken broth and whisk again. Let the mixture reach a simmer and thicken for about 3 minutes, seasoning with salt and pepper to taste.
- Remove the pan from heat and mix in the Monterey Jack, sour cream, and sharp Cheddar cheese until melted. Gently fold in the thawed hash browns until evenly combined.
- Pour the cheesy potato mixture into the greased dish. In a separate small pan, melt the remaining tablespoon of butter, then crush the potato chips and combine with the melted butter and Parmesan cheese.
Baking:
- Cover the baking dish with foil and bake for 20 minutes. After that, uncover and bake for an additional 15 minutes until the top is beautifully golden and bubbling. Let it rest for 15 minutes before serving to enhance the flavors.