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- 1
Thaw the Hash Browns
If you have time, open the bag of frozen cubed hash browns and spread them in a colander over the sink. Let them thaw for 2 to 4 hours — they'll bake up a little softer this way. No time to thaw? Go ahead and use them straight from frozen. They'll be a bit more firm but still totally delicious.
- 2
Make the White Sauce
In a medium skillet over medium heat, melt 1/4 cup of the butter. Add the onion, finely chopped, and saute for 3 to 5 minutes until it starts to turn translucent. Add the garlic, minced, and cook 1 more minute until fragrant. Add the flour a little at a time, stirring constantly to work it into the butter. Once all the flour is in, cook another minute to knock out that raw flour taste. Slowly pour in the chicken broth while stirring, then do the same with the milk — add a splash, stir it in, then repeat. Keep stirring until you have a thick, creamy white sauce. Season with the salt and pepper and remove from heat.
- 3
Mix the Potato Filling
Preheat your oven to 350 degrees F and grease a 9x13 inch baking dish. In a large bowl, melt another 1/4 cup of the butter. Add the hash browns (thawed or frozen) and stir them around to coat. Add the shredded cheese, sour cream, and the white sauce you just made. Stir everything together until well combined.
- 4
Add the Cornflake Topping
Spread the potato mixture evenly into the prepared baking dish. Melt the remaining 1/4 cup of butter in a bowl. Gently crush the corn flakes by hand — a few bigger flakes are totally fine — then toss them with the melted butter until they're coated. Spread the buttered corn flakes evenly over the top of the potatoes.
- 5
Bake and Serve
Bake uncovered at 350 degrees F for 40 to 50 minutes, until the cornflake topping is golden brown and you can see the edges bubbling away happily. Let it sit for a few minutes before scooping — then dig in. This is heaven on a plate.
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Funeral Potatoes
Created by: HomeCooking
Ingredients
- 32 oz hash browns
- 3/4 cup butter
- 2 cup sharp cheddar cheese
- 1 1/2 cup sour cream
- 1/2 onion
- 2 tsp garlic
- 1/4 cup all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cup corn flakes
Instructions
- Thaw the Hash BrownsIf you have time, open the bag of frozen cubed hash browns and spread them in a colander over the sink. Let them thaw for 2 to 4 hours — they'll bake up a little softer this way. No time to thaw? Go ahead and use them straight from frozen. They'll be a bit more firm but still totally delicious.
- Make the White SauceIn a medium skillet over medium heat, melt 1/4 cup of the butter. Add the onion, finely chopped, and saute for 3 to 5 minutes until it starts to turn translucent. Add the garlic, minced, and cook 1 more minute until fragrant. Add the flour a little at a time, stirring constantly to work it into the butter. Once all the flour is in, cook another minute to knock out that raw flour taste. Slowly pour in the chicken broth while stirring, then do the same with the milk — add a splash, stir it in, then repeat. Keep stirring until you have a thick, creamy white sauce. Season with the salt and pepper and remove from heat.
- Mix the Potato FillingPreheat your oven to 350 degrees F and grease a 9x13 inch baking dish. In a large bowl, melt another 1/4 cup of the butter. Add the hash browns (thawed or frozen) and stir them around to coat. Add the shredded cheese, sour cream, and the white sauce you just made. Stir everything together until well combined.
- Add the Cornflake ToppingSpread the potato mixture evenly into the prepared baking dish. Melt the remaining 1/4 cup of butter in a bowl. Gently crush the corn flakes by hand — a few bigger flakes are totally fine — then toss them with the melted butter until they're coated. Spread the buttered corn flakes evenly over the top of the potatoes.
- Bake and ServeBake uncovered at 350 degrees F for 40 to 50 minutes, until the cornflake topping is golden brown and you can see the edges bubbling away happily. Let it sit for a few minutes before scooping — then dig in. This is heaven on a plate.