|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 61g||78%|
|Saturated Fat 25g||124%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 4g||14%|
|Total Sugars 4g|
|Vitamin C 10mg||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Funeral potatoes is the name of a traditional potato casserole that is popular in both the Rocky Mountain region and the Midwest regions of the United States. The dish is also known as hash brown casserole, cheesy hash browns, party potatoes, or even simply "those potatoes." The casserole is often served at church dinners, potlucks, or as a buffet side dish during after-funeral dinners.
The dish has become ubiquitous at these social gatherings, particularly among the members of The Church of Jesus Christ of Latter-day Saints. It is easy to prepare and transport to feed a large crowd. Very little prep work is necessary since the recipe uses a bag of frozen shredded hash brown potatoes. This recipe uses sharp cheddar cheese, but it is also delicious when prepared with a combination of cheddar and Monterey Jack cheeses, or even just Monterey Jack cheese. Sometimes cubed ham, frozen peas, or broccoli florets are added. The recipe is flexible and can be suited to personal tastes and what ingredients are on hand.
Funeral potatoes are known for the signature crunchy topping. This version uses crushed kettle-cooked potato chips, but other versions use crushed cornflake cereal or crushed buttery crackers.
1/2 cup unsalted butter
1/2 cup finely diced onion
1/4 cup all-purpose flour
1 cup milk
2 cups chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups grated sharp cheddar cheese
1 cup sour cream
1 (32-ounce) bag frozen shredded hash browns
2 cups kettle-cooked potato chips
Steps to Make It
Gather the ingredients.
Preheat oven to 350 F. Grease a 9 x 13-inch baking pan or 3-quart casserole dish with 1 tablespoon butter.
In a large skillet over medium-high heat, melt remaining butter. Add onions and cook until onions start to soften, about 3 to 4 minutes.
Add flour and stir to incorporate. Cook for 2 minutes.
Add milk and whisk until lumps no longer remain. Slowly add chicken broth, about 1/2 cup at a time, whisking continuously until smooth. Add salt and pepper and bring to a simmer. Allow mixture to thicken, about 3 minutes.
Remove from heat and stir in sharp cheddar cheese and sour cream until melted and combined.
Add hash brown potatoes and stir to coat.
Transfer mixture to prepared baking dish.
Place potato chips in a zip top bag and lightly crush with your hands.
Sprinkle potato chip crumbs evenly over top of potatoes.
Cover with foil and bake for 20 minutes, then remove foil and continue baking until golden brown on top and bubbling around edges, about 15 minutes more.
Allow to rest for 15 minutes before serving.