Servings: 10 Prep Time: 10 mins Cook Time: 45 mins Total Time: 55 mins

These creamy funeral potatoes can be made with fresh or frozen potatoes and baked in the oven or in the Crock Pot! They are easy to make-ahead of time and make a great recipe for a potluck!

Ingredients

• 32 oz. bag shredded hash browns, thawed and patted dry
• 1 stick butter
• 1 small onion, diced
• 2 cloves fresh garlic, diced
• 10.75 oz. cream of chicken soup
• 16 oz. sour cream, equal to 2 cups
• ¾ teaspoon salt
• ½ teaspoon pepper
• 1 dash hot sauce
• 2 cups cheddar cheese, separated (I use half mild half sharp)

Topping

• 2 cups ridged potato chips, slightly crushed
• 1 Tablespoon butter, melted
• 1/3 cup Parmesan cheese, grated

Garnish

• Chives, diced

Instructions

• Preheat oven to 350 degrees.

Soften onions and garlic

• Melt 3 Tablespoons butter in a large saucepan over medium heat. Add the diced onions and cook for 4 minutes. Add the garlic and cook for 1 additional minute.

Assemble Casserole

• Add the remaining 5 tablespoons butter until melted. Remove from heat.
• Stir in cream of chicken soup, sour cream, salt/pepper, hot sauce. Set aside ½ cup of cheese and add the rest to the saucepan mixture.
• Use a silicone spatula to stir in the potatoes until well-combined.
• Transfer to a lightly greased 9 x 13 baking dish. Top with remaining ½ cup cheese.

Add Topping and Bake

• Combine the melted butter, potato chips, and Parmesan cheese. Spread evenly over the potatoes.
• Bake, uncovered, for 40 minutes. Let it sit for 5 minutes prior to serving. Garnish with chives if desired.

Notes

How to thaw frozen hash browns:• Place the package in the refrigerator overnight.• Defrost them in the microwave.• Let them sit at room temperature in a large bowl for about 45 minutes.

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Using Fresh Potatoes:

• If using fresh potatoes, rinse them thoroughly with cold water and pat completely dry. You’ll need about 10 cups shredded potatoes.

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Crock Pot Method:

• Assemble as indicated in recipe, reserving some of the cheese to top it with. Place in a lightly greased Crock Pot.
• Heat on low for 4-5 hours or high for 3+1/2. 
• Top with Cheddar and Parmesan cheese, cover until melted.
• Sprinkle with slightly crushed potato chips. (No need to toss them with butter as that’s more conducive for the oven.)

Nutrition

Calories: 375kcal, Carbohydrates: 28g, Protein: 11g, Fat: 25g, Saturated Fat: 12g, Cholesterol: 53mg, Sodium: 518mg, Potassium: 640mg, Fiber: 2g, Sugar: 2g, Vitamin A: 570IU, Vitamin C: 12mg, Calcium: 269mg, Iron: 1mg