Cheesy, delicious Funeral Potatoes: a staple for potlucks or holiday celebrations! Frozen hash browns are tossed in an irresistible cream sauce and baked to gooey perfection with a crisp, crunchy potato chip topping.
PREP: Preheat oven to 350 degrees F. Generously grease a 9x13-inch pan with cooking spray and set aside. Pull the hash browns out of the freezer; microwave in the bag for 30 seconds. Dump into a strainer set in the sink to thaw a bit while preparing the rest of the dish.
SAUCE: Melt 6 tbsp. butter to a large pot over medium-high heat. Once melted, add in diced onions, garlic, and seasonings to taste (I add 1 up to 1-1/4 tsp salt & 1/2 tsp pepper, but add to preference). Stir occasionally, until onions begin to soften, about 3-5 minutes. Sprinkle flour over the onions and stir constantly for 1 minute -- don't let it brown. Gradually pour in the milk while whisking briskly and constantly to keep the sauce smooth. Gradually add in the chicken broth while whisking.
SAUCE CONT.: Bring mixture to a boil and let boil for 3 full minutes. As mixture is coming to a boil, stir frequently and then stir constantly as it boils. After 3 minutes, reduce the heat to a gentle simmer, simmering until nicely thickened, about 3 minutes (Note 5). Remove pot from heat and let cool for 2 minutes. To the pot, gradually add in the Cheddar cheese, 1/4 cup at a time, stirring gently to melt. Add in the sour cream and mix through until smooth.
BAKE: Finally, add in the hash browns and stir until coated. Transfer the mixture to the prepared pan. Cover the pan with foil and bake for 20 minutes.
TOPPING: While the potatoes are baking, prepare the topping. Add potato chips to a large bag. Seal without air and crush to coarse crumbs with the bottom of a frying pan or with a rolling pin. Measure to get 2 cups and add to a bowl along with Parmesan cheese. Melt the remaining 2 tablespoons butter and drizzle over potato chip mixture. Stir to coat.
BAKE AGAIN: Remove the foil, sprinkle the topping evenly over the potatoes, and continue to bake, uncovered, until golden brown on top and bubbling around the edges, about 15-20 more minutes. Broil for 1 minute if desired. Let stand for 10 minutes before serving. Enjoy promptly!
STORAGE: These potatoes store well for about 5-7 days in the fridge, but the potato chip topping will soften and become soggy. If you don't intend on finishing the entire casserole in a day, only add topping to what will be used right away.
Video
Notes
Note 1: Cheddar cheese: Grate the cheese fresh; already-grated packaged cheese will give the sauce a powdery texture and won't melt as nicely. (Pre-grated cheeses have a powder coating to keep shreds from clumping in the bag.)Note 2: Sour cream: We recommend full-fat (low-fat/fat-free can occasionally break the sauce).Note 3: Potato chips: This is our favorite topping, but you can also use 2 cups crushed corn flakes or 2 cups panko breadcrumbs.Note 4:Parmesan cheese: Packaged grated Parmesan (in the can) is very salty and won't melt as nicely in this recipe. We highly recommend grating a block of Parmesan cheese on the small holes of the grater for ultra-fine cheese shreds. Alternatively, use finely grated Parmesan cheese.Note 5: Thickness check: The sauce should be thick enough to coat the back of a wooden spoon. Lift up the spoon and immediately trace a line across the back of the spoon with your fingertip. If the line retains a clear track, the sauce is thick enough. If not, the sauce needs to be cooked a bit longer.