| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 12 servings |
Ingredients
- 8 tablespoons (1 stick) salted butter
- One 28- to 32-ounce bag frozen shredded hash brown potatoes
- 1 medium onion, finely diced
- 1/4 cup all-purpose flour
- 1 cup milk
- 2 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- 1 1/2 cups grated Monterey Jack cheese
- 1 cup sour cream
- 1/2 cup grated sharp Cheddar
- 2 cups kettle-cooked potato chips
- 1/4 cup grated 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 317 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 52 mg |
| Sodium | 468 mg |
Reviews
Thanks for a no cream of chicken recipe…. the sauce is sooo good!
I use Ore-Ida Potatoes O’Brien…they have a little finely diced onion, red and green peppers. Gives it a little added flavor and color. Then bake it..for topping I like crushed Rice Krispies blended with a little melted butter. The topping is added ten minutes or so before finished baking.
DELICIOUS AND EASY! Always a big hit!
I have tried every funeral potato recipe out there! And I have to tell you, this one is absolutely the best and such a hit with my family and friends. These flavors are so spot on, and just the added potato chips, which you really don’t think you need, you do! I’ve made these for holidays and family gatherings, and I’m now taking a double batch to a Super Bowl party! I can guarantee you make this, and you will not have leftovers. Which is sad, but you’ll be the hit of the party! Absolutely, delicious! I would give it more than five stars if I could
These are fantastic and serves a crowed! They really need a longer covered cooking time. Instead of the 20 minutes it’s more like 40 minutes to get everything bubbling
I personally enjoyed this recipe more than the cream of chicken soup based recipes. I do add a good amount of garlic to the rue, and crispy onion straws to the top. This will be my go to recipe from now on. I used medium cheddar since that’s what I have on hand.
I’ve had funeral potatoes before, however what I didn’t enjoy about them was the shredded potatoes seemed undercooked and chewy. This recipe was perfect. I did not use potato chips for the topping, but substituted panko seasoned bread crumbs which already incorporate the parmesan cheese in it. I defrosted the Ore-Ida hashbrowns fully. What I liked most about this recipe is that it doesn’t have the canned cream soup in it and chicken broth instead which is much healthier. I think the sour cream and the cheese were perfect portioned sizes. This recipe is absolutely creamy, delicious and healthy ingredient adaptable, and you can use a lower fat cheese as an ingredient.
Too much sour cream. I baked it about 15 minutes longer, uncovered, and that additional time helped. However, I felt that the potatoes could have used more time to fully cook. They seemed chewy too chewy to me. I will definitely try this again and shoot for a 5 star rating. Thanks again
I am not as much a fan of sour cream, so I would use a little less sour cream. It is missing a punch of flavor, but it still tastes pretty good and is an easy classic for a side dish for a crowd. I also should have broiled a little at the end to crisp up the chips a little.
Like many others I cannot find the shredded potatoes which I used to find all of the time. I did find Ore-Ida at Kroger but they were $5.99 which I think is crazy expensive. Glad to see I can substitute the cubed ones as other reviewers have shared. I am rating this because I have made it before and it was great.