This easy and creamy Funeral Potatoes recipe by Ree Drummond is the ultimate comfort food! Packed with cheesy, crispy goodness, it’s perfect for family dinners, potlucks, or holidays. With simple ingredients like hash browns, cheese, and sour cream, this dish is quick to prepare and guaranteed to be a crowd-pleaser!
Ingredients Needed
- 8 tablespoons (1 stick) salted butter
- 1 (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, to taste
- 1 1/2 cups grated Monterey Jack cheese
- 1 cup sour cream
- 1/2 cup grated sharp Cheddar cheese
- 2 cups kettle-cooked potato chips
- 1/4 cup grated Parmesan cheese
How To Make Funeral Potatoes
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with 1 tablespoon of butter and set it aside.
- Prepare the potatoes: While the oven is heating, take the frozen hash browns out of the freezer.
- Cook the onions: In a large skillet, melt 6 tablespoons of butter over medium-high heat. Add the diced onion and cook, stirring occasionally, until the onion softens, about 3-4 minutes.
- Make the sauce: Sprinkle the flour over the softened onions and stir to combine. Cook for 1-2 minutes, then gradually whisk in the milk and chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for 3 minutes, or until it thickens. Season with salt and pepper to taste.
- Add cheese and sour cream: Remove the skillet from the heat and stir in the Monterey Jack cheese, sour cream, and sharp Cheddar until the cheese has melted and the mixture is smooth.
- Combine with potatoes: Add the frozen hash brown potatoes to the sauce and stir everything together. Transfer the mixture into the greased 9×13-inch baking dish.
- Prepare the topping: In a small pan, melt the remaining 1 tablespoon of butter. Crush the kettle-cooked potato chips in a bowl, then pour the melted butter over the chips and toss to coat. Stir in the grated Parmesan cheese and sprinkle the mixture evenly over the top of the potato casserole.
- Bake the casserole: Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes, or until the top is golden brown and bubbly around the edges.
- Let it rest: Allow the casserole to rest for 15 minutes before serving. This gives the dish time to set and makes it easier to slice. Enjoy your creamy, cheesy Funeral Potatoes!
Recipe Tips
- Use frozen hash browns for convenience: Frozen shredded hash browns are perfect for this recipe and save time. You don’t need to thaw them before using,just add them straight to the dish.
- Grate the cheeses yourself: Pre-grated cheese may not melt as smoothly. For a creamier texture, grate your Monterey Jack and sharp Cheddar cheese yourself.
- Don’t skip the resting time: Let the dish rest for 15 minutes after baking. This helps it set, making it easier to serve and ensuring the flavors meld together.
- Adjust the seasoning: Taste your sauce before adding the potatoes. If it needs more flavor, add extra salt, pepper, or even a pinch of garlic powder.
- Make it ahead of time: You can prepare the casserole the day before and store it in the fridge. Just bake it when you’re ready to serve, saving you time on busy days.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers funeral potatoes in an airtight container in the fridge for up to 3-4 days.
- Freeze: Wrap leftovers funeral potatoes tightly in plastic wrap and foil. Freeze for 2-3 months.
- Reheating: Reheat leftovers funeral potatoes in the oven at 350°F for 15 minutes, or microwave in short intervals, stirring in between.
Nutrition Facts
- Calories: 380
- Total Fat: 25g
- Saturated Fat: 13g
- Cholesterol: 50mg
- Sodium: 740mg
- Potassium: 460mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 7g
More Pioneer Woman Recipes:
Pioneer Woman Funeral Potatoes Recipe
Description
This easy and creamy Funeral Potatoes recipe by Ree Drummond is the ultimate comfort food! Packed with cheesy, crispy goodness, it’s perfect for family dinners, potlucks, or holidays. With simple ingredients like hash browns, cheese, and sour cream, this dish is quick to prepare and guaranteed to be a crowd-pleaser!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with 1 tablespoon of butter and set it aside.
- Prepare the potatoes: While the oven is heating, take the frozen hash browns out of the freezer.
- Cook the onions: In a large skillet, melt 6 tablespoons of butter over medium-high heat. Add the diced onion and cook, stirring occasionally, until the onion softens, about 3-4 minutes.
- Make the sauce: Sprinkle the flour over the softened onions and stir to combine. Cook for 1-2 minutes, then gradually whisk in the milk and chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for 3 minutes, or until it thickens. Season with salt and pepper to taste.
- Add cheese and sour cream: Remove the skillet from the heat and stir in the Monterey Jack cheese, sour cream, and sharp Cheddar until the cheese has melted and the mixture is smooth.
- Combine with potatoes: Add the frozen hash brown potatoes to the sauce and stir everything together. Transfer the mixture into the greased 9×13-inch baking dish.
- Prepare the topping: In a small pan, melt the remaining 1 tablespoon of butter. Crush the kettle-cooked potato chips in a bowl, then pour the melted butter over the chips and toss to coat. Stir in the grated Parmesan cheese and sprinkle the mixture evenly over the top of the potato casserole.
- Bake the casserole: Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes, or until the top is golden brown and bubbly around the edges.
- Let it rest: Allow the casserole to rest for 15 minutes before serving. This gives the dish time to set and makes it easier to slice. Enjoy your creamy, cheesy Funeral Potatoes!
Notes
- Use frozen hash browns for convenience: Frozen shredded hash browns are perfect for this recipe and save time. You don’t need to thaw them before using—just add them straight to the dish.
- Grate the cheeses yourself: Pre-grated cheese may not melt as smoothly. For a creamier texture, grate your Monterey Jack and sharp Cheddar cheese yourself.
- Don’t skip the resting time: Let the dish rest for 15 minutes after baking. This helps it set, making it easier to serve and ensuring the flavors meld together.
- Adjust the seasoning: Taste your sauce before adding the potatoes. If it needs more flavor, add extra salt, pepper, or even a pinch of garlic powder.
- Make it ahead of time: You can prepare the casserole the day before and store it in the fridge. Just bake it when you’re ready to serve, saving you time on busy days.
Pioneer Woman Funeral Potatoes Recipe