Thursday, April 28, 2016

Funeral potatoes

If anyone knows where this name came from, please advise! Personally, I have two theories:

* either they are great for a crowd and you can take them with you to funeral reception, OR
* they are so deliciously bad for you that they will clog up your arteries which may result in death by potatoes!

Regardless of where the name came from, the recipe is finger-licking good and definitely worth giving it a try. Make sure that you use hash browns! This is Pioneer Woman's recipe straight from Food Network and as many of her delights, it rocks. Only Ree would come up with the brilliant idea of using potato chips in a potato casserole! yums!

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

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.

Melt 6 tablespoons of the butter in a skillet. 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.


  1. They are super popular in Utah and are typically served at Mormon funeral luncheons (hence the name.) They feed a crowd, are comforting, and so delicious.

  2. Can this be made the night before?

  3. I made this dish a week ahead and froze it without the potato chip-parmesan topping. I crushed the potato chips ahead of time and placed them in an airtight container with the parmesan cheese in the refrigerator until needed. To serve, I set the frozen casserole in the refrigerator to thaw for two days. I sprinkled the potato chip/parmesan topping.
    Then continued with the recipe instructions for baking.