Funeral Potatoes

5 from 4 votes

Funeral Potatoes: cheesy, creamy, and topped with crunchy potato chips! Perfect for potlucks and holidays, this easy dish starts with frozen hash browns baked to golden perfection.

Prep Time40

Cook Time40

Total Time1 20

Course: Dinner, Side Dish

Cuisine: American, Vegetarian

Keyword: funeral potato recipe, funeral potatoes, funeral potatoes recipe

Servings: as a side dish

Author: Chelsea Lords

Cost: $5.67

Equipment

Ingredients

8 tablespoons unsalted butter divided
1 (28–32 ounce) bag frozen shredded hash brown potatoes
1 cup finely diced yellow onion 1 small
2 teaspoons minced garlic
1/4 cup flour
1-1/2 cups whole milk
1-1/2 cups chicken broth
6 ounces freshly shredded sharp Cheddar cheese 2 cups, see note 1
1 cup sour cream see note 2
2 cups kettle-cooked potato chips see note 3
1/4 cup grated Parmesan cheese see note 4
Salt and pepper

US - Metric

Instructions

Preheat oven to 350°F. Grease a 9x13-inch pan with cooking spray. Microwave the hash browns in the bag for 30 seconds, then place them in a strainer to thaw while preparing the rest of the dish.
Melt 6 tablespoons butter in a large pot over medium-high heat. Add onions, garlic, and seasonings (start with 1-1/4 teaspoons salt and 1/2 teaspoon pepper, adjusting to taste). Cook, stirring occasionally, until onions soften (about 3–5 minutes). Sprinkle flour over the mixture, stirring constantly, for 1 minute to prevent browning. Gradually whisk in milk, followed by chicken broth, to form a smooth sauce.
Bring the mixture to a boil, stirring frequently. Continue stirring for 3 minutes at a boil, then reduce to a simmer and cook until thickened, about 3 more minutes (see note 5). Remove from heat and let cool slightly. Stir in Cheddar cheese, 1/4 cup at a time, until melted. Mix in sour cream until smooth.
Add the thawed hash browns to the sauce and stir to coat. Transfer the mixture to the prepared pan. Cover with foil and bake for 20 minutes.
While the potatoes bake, crush potato chips into coarse crumbs (you’ll need 2 cups). Combine with Parmesan cheese in a bowl. Melt the remaining 2 tablespoons butter, drizzle over the topping, and stir to coat.
Remove foil from the pan. Evenly sprinkle the topping over the potatoes. Bake uncovered for an additional 15–20 minutes, until golden brown and bubbling around the edges. For extra crunch, broil for 1 minute. Let stand 10 minutes before serving.

Video

Notes

Note 1: Shred Cheddar cheese fresh for better melting; pre-shredded cheese can give a powdery texture due to anti-clumping agents.

Note 2: Use full-fat sour cream to prevent the sauce from breaking.

Note 3: Potato chips are the preferred topping, but 2 cups of crushed corn flakes or panko breadcrumbs also work.

Note 4: Freshly grated Parmesan is best for melting and flavor; avoid pre-grated Parmesan.

Note 5: Thickness check: Sauce should coat the back of a wooden spoon and retain a clear line when traced with a fingertip; cook longer if needed.

Storage: Store leftovers in the fridge for 5–7 days. Note that the potato-chip topping will soften over time. If you’re not eating the entire dish in one sitting, only add topping to the portion you’re serving.

Nutrition