I grew up in a very large family with a combined six brothers and sisters. That meant a lot of mouths for my mother and father to feed, so large recipes were pretty common in our house. However, making massive meals for the whole family isn’t always cheap, but thankfully my parents had just the solution!

Using different types of cheeses and leftover bags of potato chips in the pantry, my mother was able to make what’s known as funeral potatoes. The name might sound a little morbid, but research showed me that this dish started in the western United States and was typically eaten as a side dish for dinners after a funeral. I don’t recall ever having these potatoes after a funeral, but I do remember many a dinner when we had this fantastic recipe.

Even though we still call them funeral potatoes, these days they’re mostly used as a solo meal or potluck dinners. I know that funeral potatoes have been my go-to dish whenever I have to bring an easy-to-make dish that everyone’s sure to enjoy! Even though it’s incredibly simply to make my funeral potatoes, I get enough compliments to the point where some think it takes a pro chef to make!

So I’ll let you in on a little secret on just how easy it can be to make funeral potatoes in your own house. Most of the ingredients that you’ll need for this recipe are ones that you already have in your kitchen, especially if you’re a big fan of cheese. We use three different types of cheeses, and you’re likely to have butter, milk, flour, salt, pepper and potato chips in your house. As for the rest, it’s incredibly easy to find frozen hash browns, chicken broth, onions and sour cream.

I’ve met some people that love this recipe, but don’t really like sour cream all that much. If that’s the case, you can easily swap out the sour cream in our ingredient list for cream of chicken or cream cheese, and you’ll achieve a very similar taste. If you want some added flavor when finished, members of my family have used tabasco sauce or a pinch of garlic powder. It’s all up to your taste buds!

This recipe is easy to follow, and it’s the one that I usually pass along to people who want to try making their own funeral potatoes for the first time. If you start to get good at it, you can also add some more ingredients to your recipe that include baked ham. Also, if you don’t like potato chips, you can always use Corn Flakes, which might be the recipe that you remember your family making while growing up!

You don’t have to wait for a funeral or a potluck to enjoy this amazing recipe, and it’s so easy that you can make it for dinner tonight! In fact, I might just go ahead and make them myself because of how easy and delicious it is! Here is what you’ll need to get started for funeral potatoes, and how you can make them yourself. Enjoy!

Preparation Time: 75-80 Minutes

Serves: 12 People

Nutrition (Per Serving):

Calories: 300
Fat: 25 g
Protein: 6 g
Carbohydrates: 16 g
Sodium: 575 mg
Cholesterol: 55 mg

What You’ll Need:

  • 30 Ounces of Frozen Hash Browns
  • 1 Stick (8 Tablespoons) Salted Butter
  • 1 Cup Whole Milk
  • 2 Cups Canned Chicken Broth
  • 1 Diced Medium-Sized Onion
  • ¼ Cup All-Purpose Flour
  • ¼ Cup Grated Parmesan Cheese
  • ½ Cup Grated Sharp Cheddar Cheese
  • 1 ½ Cups Grated Monterey Jack Cheese
  • 1 Cup Sour Cream
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Black Pepper
  • 2 Cups Kettle Cooked Potato Chips

Cooking Directions:

  1. Before getting started, make sure to set your oven to 350 degrees (175 celsius) and grabbing a 9×13 inch baking dish. With the dish, use your one tablespoon (⅛) from your stick of butter to grease the pan and remove your frozen hash brown potatoes from the freezer, setting them aside for now.
  2. Next, set your stovetop to medium-high heat, and take out your skillet. In the skillet, add six more tablespoons of butter, allowing it to melt. Once melted, add in your diced onions and continue to stir until the onions are soft. This process usually takes around four minutes.
  3. After the onions are ready, slowly add in your ¼ cup of all-purpose flour and continue to stir and cook for two more minutes. The mixture shouldn’t have changed color, but the flour should be cooked out.
  4. Then, add in one cup of whole milk and whisk the mixture until there are no lumps, repeating the process with the two cups of chicken broth. Once there are no lumps, reduce the heat so that the mixture simmers and starts to thicken, taking around three minutes.
  5. Add in a little bit of salt and pepper for taste, and turn the heat off when the mixture is just right. Add in your cup of sour cream, 1 ½ cups of Monterey Jack and ½ cup of cheddar cheese, mixing them all together. Then, add in the hash brown potatoes and mix the entire recipe together.
  6. After you’ve done that, place the mixture into your 9×13 inch baking dish. To the side, melt your final tablespoon of butter in a pan. In an additional bowl, crush your potato chips and mix them in with the ¼ cup of Parmesan cheese. Pour the tablespoon of butter into the mixture and toss the bowl so that it’s well mixed.
  7. Spread the potato chip mixture over the recipe in the baking dish, covering the entire pan with foil. Place the pan into your oven for a total of 20 minutes, then take out the pan and remove the foil. Then put the pan back into the oven for around 15 minutes, or until the recipe is golden brown and bubbling at the edges.
  8. Once the potatoes are done cooking, take it out of the oven and set it on top of your stove to cool off and set. This should take about 15 minutes to be ready, and then you’re all set to serve your fantastic recipe! There should be enough for 15 servings, so there’s plenty to go around, and leftovers in case anyone doesn’t want seconds!