Description
Creamy, cheesy funeral potatoes bring comfort and nostalgia straight from Southern kitchens. Hearty potato casserole topped with crispy cornflake crumbs delivers rich flavors that welcome you home with warm, cheesy embrace.
Ingredients
Scale
Main Ingredients:
- 30 ounces (850 grams) frozen shredded hash brown potatoes
- 1.5 cups (180 grams) grated Monterey Jack cheese
- 0.5 cups (60 grams) grated sharp Cheddar cheese
Dairy and Binding Ingredients:
- 8 tablespoons (113 grams) salted butter
- 1 cup (240 milliliters) milk
- 1 cup (240 grams) sour cream
- 0.25 cups (30 grams) grated Parmesan cheese
Seasoning and Additional Ingredients:
- 1 medium onion, finely diced
- 0.25 cups (30 grams) all-purpose flour
- 2 cups (480 milliliters) low-sodium chicken broth
- 2 cups (60 grams) kettle-cooked potato chips
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Warm the oven to 350°F (175°C) and coat a 9-by-13-inch baking dish with 1 tablespoon of unsalted butter, ensuring complete coverage.
- Melt 6 tablespoons of butter in a large, deep skillet over medium-high heat. Introduce diced onions and sauté, periodically stirring, until they become translucent and tender, approximately 3-4 minutes.
- Evenly scatter flour over the softened onions, gently stirring to integrate. Allow the mixture to cook for 1-2 minutes to eliminate the raw flour essence, being careful not to brown the ingredients.
- Gradually whisk milk into the onion mixture until achieving a smooth consistency. Pour in chicken broth, continuously whisking to prevent lumps from forming. Simmer the sauce, stirring occasionally, until it thickens to a creamy texture, about 3 minutes. Season with salt and freshly ground black pepper to taste.
- Remove the skillet from heat and fold in Monterey Jack cheese, sour cream, and sharp Cheddar cheese until thoroughly blended and creamy.
- Incorporate frozen hash brown potatoes into the cheese sauce, stirring to ensure even distribution. Transfer the mixture to the prepared baking dish, spreading it uniformly.
- In a separate small pan, melt the remaining 1 tablespoon of butter. Crush potato chips and Parmesan cheese together in a mixing bowl. Drizzle melted butter over the chip mixture and toss until evenly coated.
- Sprinkle the buttery chip and Parmesan topping across the potato casserole surface.
- Shield the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the top turns golden brown and the edges become bubbly.
- Allow the casserole to rest and settle for 15 minutes before serving, which helps the dish maintain its structure and allows flavors to meld.
Notes
- Use fresh, high-quality ingredients to elevate the overall taste and texture of the dish.
- Grate cheese directly from a block for superior melting and smoother consistency.
- Sauté onions thoroughly until they become soft and translucent, releasing their natural sweetness.
- Shred potatoes uniformly to guarantee even cooking throughout the casserole.
- Taste and adjust seasonings carefully before combining ingredients to enhance flavor profile.
- Create a golden, crispy topping by monitoring the potato chip and Parmesan crust during baking.
- Allow the casserole to rest after cooking, helping it set and simplifying portion serving.
- Experiment with additional protein like ham or bacon to introduce exciting flavor variations.
- Control moisture by incorporating extra cheese or flour if the mixture appears too liquid.
- Prevent anti-caking agents from interfering with cheese melting by using freshly grated options.
- Consider adding green onions for a subtle, fresh kick of flavor and visual appeal.
- Check potato shredding consistency to ensure uniform texture and cooking quality.
- Balance seasoning carefully to complement the natural flavors of the ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 404 kcal
- Sugar: 2 g
- Sodium: 534 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 64 mg