New Funeral Potatoes
Ingredients
3 tablespoons unsalted butter
2 onions, chopped fine
1⁄4 cup all purpose flour
1 1⁄2 cups chicken broth
1 cup half and half
1 3⁄4 teaspoons salt
1⁄2 teaspoon dried thyme
1⁄4 teaspoon pepper
2 cups sharp cheddar cheese, shredded
8 cups frozen shredded hashbrown potatoes (I used a 30 ounce bag.)
1⁄2 cup sour cream
4 cups sour cream and onion potato chips, crushed (Recommended brand: Lays. I used a 10 ounce bag.)
Instructions
1. Adjust oven rack to middle position and heat oven to 350*F. Melt butter in Dutch oven over medium-high heat. Cook onion until softened, about 5 minutes. Add flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth, half and half, salt, thyme, and pepper and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Off heat whisk in cheddar until smooth.
2. Stir potatoes into sauce, cover, and cook, stirring occasionally, over low heat until thawed, about 10 minutes. Off heat, stir in sour cream until combined.
3. Top potato mixture with potato chips. Bake until golden brown, 45 to 50 minutes. Let cool 10 minutes before serving.
Comments
This recipe is from the 2011 Cook’s Country Annual. It was tasty, but I’m not entirely sure how I feel about it. Perhaps there were too many chips on top and that made it a bit too greasy? I don’t know. The recipe has potential and I think it is superior to the standard Funeral Potatoes due to the lack of cream of mushroom soup. Maybe that’s something that was missing, though? Mushrooms?
This recipe needs a bit more thought, but I think I can tweak it into perfection if I remember to revisit it.
Shown here with Grilled Steakhouse Burgers.
Cook’s Country 2011