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Cheesy Funeral Potatoes Recipe !!!!

A cheesy potato casserole full of melted cheese, sour cream, onions, and garlic with a crunchy top. This is full of amazing flavor and will be the star of the dinner table!
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Ingrédients
  

  • 8 tablespoons (1 stick) salted butter
  • One 28- to 32-ounce bag frozen shredded hash brown potatoes
  • 1 medium onion, finely diced 
  • 1/4 cup all-purpose flour 
  • 1 cup milk 
  • 2 cups low-sodium chicken broth 
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups grated Monterey Jack cheese 
  • 1 cup sour cream 
  • 1/2 cup grated sharp Cheddar
  • 2 cups kettle-cooked potato chips 
  • 1/4 cup grated Parmesan

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.
  • Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.
  • Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.
  • Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.

Notes

Tips for The Best Funeral Potatoes :

  • Potatoes: Shredded potatoes as well as country style hash browns (cubed potatoes) will work in this recipe. I like the shredded best.
  • Bake Your Own Potatoes:  Make your own hash browns by parboiling 12 small potatoes and grating them once cooled.
  • To Top or Not to Top: You can leave the topping off if you prefer. The crunchy topping does go soggy if you have leftovers. So if you know you will have leftovers you might want to leave it off. Either way it’s still amazing!
  • Leftovers: Store leftovers in the fridge for up to 4 days. They are almost even better the next day!
  • Make it a Meal: Add in diced ham, chicken or bacon and turn this side dish into the main dish!

Variations and Substitutions

  • Toppings. You can also use crushed potato chips for the crunchy topping, or crushed ritz crackers, or even bread crumbs. Or, leave the topping off entirely. Sprinkle Parmesan cheese on top.
  • Cream soup. Don’t have canned cream of chicken soup? Try cream of mushroom soup.
  • Added veggies. Add green onions for more flavor and color. You can cook them in with the hash browns, or just sprinkle green onions on top. Also, try adding 1 or 2 cloves garlic, minced.
  • Seasonings. Add black pepper to taste.