Cheesy Funeral Potatoes Recipe
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5.0
3 reviews
Excellent
Cheesy Funeral Potatoes Recipe
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Funeral Potatoes, also known as "party potatoes" or "cheesy potato casserole," are a classic side dish perfect for any event. From holiday dinners to family gatherings and special occasions, funeral potatoes have been a mainstay of the dinner table for a long time.
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Ingredients
- 1 (28- to 32-ounce) bag frozen hashbrowns thawed
- ½ cup salted butter
- 1 medium onion chopped
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- ½ cup chicken broth
- ½ cup milk
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups sour cream
- 2 cups cheddar cheese grated (medium or sharp)
Topping
- 3 cups crushed cornflakes
- ¼ cup salted butter melted
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Instructions
- Heat oven to 350°F.
- In a large pan over medium heat, add butter. Once the butter has melted, add the chopped onion and sauté 3 to 5 minutes, until the onion is soft and translucent. Add the minced garlic and cook another 30 seconds.
- Sprinkle flour over the softened onions, then whisk for about 1 minute to remove the raw flour taste. Whisk in the chicken broth and milk. Add salt and pepper, then continue to cook, whisking frequently, until thickened, about 2-3 minutes.
- Remove the sauce from the heat and whisk in sour cream.
- In a large bowl, combine the thawed and drained shredded potatoes, sauce, and cheese. Stir until everything is evenly combined.
- Spread the cheesy potato mixture into a large 9x13" baking dish and press into an even layer.
- Cover with foil and bake for 45 minutes, until heated through and bubbly.
- In a separate bowl, combine the crushed cornflakes with 1/4 cup melted butter. Toss together with a fork to coat the cornflakes with butter, then sprinkle over the top of the cheesy potatoes.
- Bake, uncovered, for another 15 minutes until hot, toasted, and bubbling.
Notes
- Storage: Leftover funeral potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 10 minutes before serving.
- Make-Ahead & Freeze: Baked or unbaked funeral potatoes can be stored in the freezer for up to 3 months. Defrost overnight, then reheat in a 350°F oven for about 40 minutes or until heated through and crispy on top.
Nutrition Information
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Calories
365kcal
(18%)
Carbohydrates
42g
(14%)
Protein
8g
(16%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
55mg
(18%)
Sodium
669mg
(28%)
Potassium
152mg
(4%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1392IU
(28%)
Vitamin C
10mg
(11%)
Calcium
146mg
(15%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 669mg | 28% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1392IU | 28% |
| Vitamin C | 10mg | 11% |
| Calcium | 146mg | 15% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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