These potatoes have been dubbed "funeral potatoes" by what I can only imagine is the Mormon culture. Recently we went to Grandma Mechams funeral where these were served and before that, my Grandpa Papenfuss' funeral where these were also served. The only thing I can think of is that they are so delicious they put a smile on everyone's faces despite the sad situation they are in the midst of.
With my recent boycot of "cream of..." anything, funeral potatoes were one of my first recipes nixed from the blog. They had a big honkin can of the stuff and it just wasn't going to cut it. The canned mixture was a main star of the dish so I wasn't sure how a homemade substitution would do. Well this recipe proves that sometimes homemade is best!! The roux is relatively easy, and the cheesy deliciousness that transpires because of it is just amazing!!
8 tbsp salted butter
1 28-32 oz bag frozen shredded hash brown potatoes
1 medium onion, diced
1/4 cup flour
1 cup milk
2 cups chicken broth
salt, pepper, seasoning salt to taste
1 1/2 ups shredded Montery jack cheese
1 cup sour cream
1/2 cup shredded sharp cheddar
2 cups kettle cooked potato chips
1/4 cup grated Parmesan cheese
1/2 cup green onions sliced
Preheat oven to 350 degrees. Heat a large skillet over medium high heat and melt 6 tbsp of the butter. Add the onions and cook until translucent. Sprinkle the flour over the top of the onions and stir to incorporate. Cook for a minute or until the mixture starts to look like "wet sand." Whisk in them milk and chicken broth and continue mixing until there are no more lumps. Bring the mixture to a boil and continue boiling until mixture thickens. Season to taste with salt, pepper, and seasoning salt. Turn off the heat and add the Montery Jack, cheddar, and sour cream. Add the hash browns and mix everything together. Grease the bottom of a 9x13 pan and pour potato mixture into it.
Take the remaining 2 tbsp butter, crushed chips, and Parmesan cheese. Mix together and sprinkle over the top of the potatoes. Sprinkle green onions over top of chip coating (optional). Cover with foil and bake for 20 minutes, remove foil and bake for 15 more minutes or until the top is golden brown and the potatoes are bubbling around the edges.