Creamy and Cheesy Funeral Potatoes Recipe
Funeral potatoes? I know, it sounds a bit macabre. This dish originated as a side dish, commonly served at after-funeral potlucks, by the Mormons. Traditionally, it's made with hash brown or cubed potatoes, with canned cream soup, cheese and sour cream. Since I don't buy canned cream soup, this recipe is made with cooked onion, and a roux of milk and flour. To up the ante of flavor (and added calories) cheese is added along with sour cream. The big ta-da is a topping made with either crushed potato chips (or corn flakes) with melted butter and some Parmesan cheese. Yes, it's decadent, but I guarantee that it's also highly addictive. Recipe source: The Pioneer Woman
Ingredients
- 8 tablespoons (1 stick) salted butter
- One 28- to 32-ounce bag frozen shredded hash brown potatoes (or Southern Hashbrowns, as in cubed)
- 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 (or corn flakes)
- 1/4 cup grated Parmesan
Directions
- 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 (or Dutch oven) 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. NOTE: Mine didn't thicken as much as I'd like, so I added about another 1/4 cup of flour.)
- 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 (or corn flakes) 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.
- NOTE: Depending on your oven, you might need about 25 minutes of baking time. The casserole should be bubbly and slightly brown around the edges.
- Let rest for 15 minutes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 12 servings | |
| Calories 281 | |
| Calories from Fat 174 | 62% |
| Total Fat 19.73g | 25% |
| Saturated Fat 12.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 265mg | 11% |
| Potassium 329mg | 9% |
| Total Carbs 17.54g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.28g | 2% |
| Protein 9.69g | 16% |
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