Funeral Potatoes with Crispy Chip Topping
Funeral potatoes made from scratch — a homemade cheddar sauce with frozen shredded hash browns and a crunchy sour cream and onion chip topping, baked until bubbly. No canned soup required.
Servings: 8
Calories: 235kcal
Ingredients
- 3 tablespoons butter
- 1 onion finely chopped
- 2 cups chicken broth
- 1/2 cup half and half
- 2 teaspoons salt
- 1/2 teaspoon dry thyme
- 1/4 teaspoon ground pepper
- 8 ounces shredded cheddar cheese
- 30 oz. frozen hash browns (kept frozen)
- 1/2 cup sour cream
- 2 cups crushed sour cream and onion potato chips
- 1/4 cup all purpose flour
Instructions
- Melt butter in a large stockpot over medium heat. Cook onion until soft, about 5 minutes. Stir in flour and cook 1 minute more.
- Whisk in chicken broth and half and half. Season with salt, thyme, and pepper. Cook over medium-high heat, whisking constantly, until bubbly. Reduce heat and simmer 4 minutes until thickened. Remove from heat and stir in shredded cheddar until melted.
- Stir in frozen hash browns and return to medium heat. Cook about 10 minutes until thawed and combined. Remove from heat and stir in sour cream.
- Preheat oven to 350°F and grease a 9x13 baking dish. Pour in potato mixture and spread evenly. Top with crushed potato chips.
- Bake uncovered for 45–50 minutes until hot and bubbly. Let stand 5 minutes before serving.
Notes
- Kept frozen hash browns work best — if your bag has ice chunks, thaw and drain first
- Don't add chip topping until right before baking if making ahead
- Freshly shredded cheddar melts more smoothly than pre-bagged
Nutrition
Serving: 1serving | Calories: 235kcal | Carbohydrates: 9g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1028mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 5mg | Calcium: 246mg | Iron: 1mg