Have you ever heard of Funeral Potatoes? It’s a popular comfort dish especially known in Mormon communities. I hadn’t encountered it until recently and was surprised by how indulgent it is.
Think of it as a casserole built from all the rich things: butter, cheese, shredded potatoes, sour cream, and a crunchy potato chip topping. It’s hearty and very flavorful, but also quite heavy, so portion control is wise.
This casserole makes a lot—easily enough for a crowd. Our family of four could not finish the pan. If you’re serving it at a gathering, it’s perfect; for a small family meal, consider smaller portions or a half recipe.
Because it’s rich, serve it alongside plenty of vegetables or a fresh salad to balance the meal. Bright, acidic sides work especially well to cut through the creaminess.
This version follows a recipe from Ree Drummond featured on The Food Network and is a classic take on the dish.
Funeral Potatoes
Category
comfort food
dinner sides
potatoes
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°F. Butter a 9×13-inch baking dish with 1 tablespoon of butter and remove the potatoes from the freezer so they’re ready to use.
- Melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the diced onion and cook for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir to combine, cooking for another minute or two. Whisk in the milk, then add the chicken broth and whisk until smooth. Bring the mixture to a simmer and cook until it thickens, about 3 minutes. Season with salt and pepper. Remove from heat and stir in the Monterey Jack, sour cream, and Cheddar. Add the shredded hash browns and mix until evenly combined. Spread the mixture into the prepared baking dish.
- Melt the remaining 1 tablespoon butter in a small pan. Place the potato chips and Parmesan in a bowl and crush them into coarse crumbs. Pour the melted butter over the crumbs and toss to coat. Sprinkle the crumb mixture evenly over the top of the casserole.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake until the top is golden and the edges are bubbling, about 15 minutes more. Let the casserole rest for 15 minutes before serving to allow it to set.