Lovin' From The Oven 
Have you ever heard of Funeral Potatoes? Apparently they’re a big thing in the Mormon world and I’ve never heard about them until now. How is that possible?
It’s basically all of the things that you shouldn’t eat too much of in one dish. It has loads of butter, cheese, potatoes, sour cream, and potato chips (as if the rest weren’t enough).
This dish is heavy. There was no way our family of four could even put a dent in it. You need like 20 people to help you eat this dish. Keep the servings small and you’ll enjoy it more.
If you serve this, definitely serve it with a ton of veggies on the side because your body is going to need something to balance itself out.
Recipe from Ree Drummond on The Food Network.
Ingredients
8 tablespoons (1 stick) salted butter One 28- to 32-ounce bag frozen shredded hash brown potatoes 1 medium onion, finely diced 1/4 cup all-purpose flour 1 cup milk 2 cups low-sodium chicken broth Kosher salt and freshly ground black pepper 1 1/2 cups grated Monterey Jack cheese 1 cup sour cream 1/2 cup grated sharp Cheddar 2 cups kettle-cooked potato chips 1/4 cup grated ParmesanInstructions
Preheat oven to 350. Butter a 9×13 dish with 1 tbsp butter. Take out the potatoes from the freezer. Melt 6 tablespoons of the butter in a large pan over medium high heat. Add onions and cook 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2]. Whisk in the milk. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Spread the mixture to the prepared baking dish. Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes. Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.The post Funeral Potatoes appeared first on Lovin' From the Oven.
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