Funeral Potoates
Cheesy funeral potatoes are the ultimate comfort food, with creamy hash browns and a crispy cornflake topping.
Ingredients
Potatoes
- 32 ounces frozen cubed hash brown potatoes thawed
- ¼ cup ½ stick unsalted butter, melted
- 2 cups mild cheddar cheese, shredded
- 1½ cups sour cream
Sauce
- ¼ cup (½ stick) unsalted butter
- ½ cup yellow onion, diced
- 2 teaspoons garlic minced
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried mustard powder
- ½ cup chicken broth
- ½ cup whole milk, room temperature
Topping
- ¼ cup ½ stick unsalted butter
- 3 cups corn flakes cereal
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a large mixing bowl, combine the thawed potatoes, melted butter, shredded cheddar cheese, and sour cream. Stir well to combine, then set aside.
- In a medium skillet over medium heat, melt the butter. Add chopped onion and cook until translucent, about 3 to 5 minutes. Add the minced garlic and cook for 1 more minute, stirring frequently.
- Add the flour, kosher salt, ground black pepper, cayenne pepper, and dried mustard to the skillet. Stir constantly and cook for 1 minute to form a roux.
- Slowly whisk in the whole milk, stirring until the mixture is smooth and starting to thicken.
- Gradually add the chicken broth, continuing to whisk until the sauce is thick and bubbly, about 2 to 3 minutes.
- Pour the sauce into the bowl with the potato mixture. Stir until everything is evenly combined.
- Transfer the mixture into the prepared baking dish, spreading it out evenly with a spatula.
- In a large microwave-safe bowl, melt the butter. Add the corn flakes and gently toss to coat the cereal in the butter.
- Sprinkle the buttered corn flakes evenly over the top of the potato mixture.
- Bake for 40 to 50 minutes, or until the top is golden brown and the edges are bubbly.
- Remove from the oven and let rest for 5 to 10 minutes before serving.