One of the best things about this recipe is that it is meant to be doubled and tripled if needed. If you are feeding a crowd, you can easily make a triple batch of these potatoes without a whim. Simply mix all of your ingredients together, top with potato chips, and place everything into a large baking dish or baking tin.
When I make funeral potatoes for a gathering, I prefer using a baking tin because it’s disposable and you don’t have to worry about scrubbing a casserole dish. When finished, just throw the tin in the trash, and that’s that. Unless, of course, you have leftovers, but nobody ever has leftovers of these mouthwatering potatoes.
Ingredients
8 tablespoons (1 stick) Land O Lakes salted butter
One 28- to 32-ounce bag frozen Ore-Ida shredded hash brown potatoes
1 medium onion, finely diced
1/4 cup Gold Medal all-purpose flour
1 cup TruMoo milk
2 cups College Inn low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 1/2 cups grated Kraft Monterey Jack cheese
1 cup Daisy sour cream
1/2 cup grated Kraft sharp Cheddar
2 cups kettle-cooked potato chips
1/4 cup grated Kraft 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.
USE RED NEXT PAGE LINK BELOW FOR ANOTHER POTATO RECIPE.
Quick Tip: If using a baking dish, make sure to coat it liberally with Pam cooking spray.
Thank you to The Pioneer Woman for this delicious recipe!
