Crispy, crunchy, cheesy Funeral Potatoes are the best comfort food. Tender hash brown potatoes are baked in a cheesy, creamy sauce and topped with a crunchy potato chip crust!
Prep Time15 minutesmins
Cook Time40 minutesmins
Resting Time10 minutesmins
Total Time1 hourhr5 minutesmins
Course: Breakfast, Dinner, Side Dish
Cuisine: American, Southern
Keyword: Funeral Potatoes, Hash Brown Casserole, potato casserole
Servings: 12
Calories: 328kcal
Author: Kellie
Cost: $10
Equipment
1 baking dish
Ingredients
2poundsfrozen shredded hash brown potatoes
4tablespoonsalted butter
2tablespoonscornstarch
2cupswhole milk
1cupchicken stock
1teaspoonground nutmeg
1tablespoongarlic powder
1/2teaspoonkosher salt
1/2teaspoonfresh ground pepper
1/2tablespoonolive oil
1Vidalia oniongrated
3garlic clovesminced
2cupsgrated sharp cheddar
1/2cupsour cream
1 1/2cupscrushed Horseradish Cheddar Potato Chipsor your favorite Kettle chips
3tablespoonsalted buttermelted
Instructions
Preheat over to 350˚F.
In a medium saucepan, melt the butter over medium heat and whisk in the cornstarch until golden.
Whisk in the milk and continue to cook until slightly thickened. Add the chicken stock, nutmeg, garlic powder, salt and pepper.
Bring to a boil, continuing to stir and cook until thickened.
Remove from the heat and set aside.
In a small pan, heat the olive oil over medium heat. Add the onions and garlic cooking for 1 minute. Remove from the heat and set aside.
In a large bowl, add the hash browns, sauce, onion mixture, cheese and sour cream. Stir to combine.
Pour the mixture into a 13x9 inch baking dish coated with cooking spray and spread in an even layer.
In a small bowl, mix together the potato chips and melted butter stirring to combine.
Sprinkle the mixture evenly over the potatoes and cover with foil.
Bake the casserole for 20 minutes, covered and then remove the foil.
Continue to bake uncovered for an additional 20 minutes or until bubbly and golden brown.
Allow the casserole to rest for 5-10 minutes before serving.
Funeral Potatoes can be assembled in advance but leave the potato chip crust off until right before baking. Cover the assembled casserole with plastic wrap and store in the refrigerator for up to 24 hours. Bake as directed.