Low Fat Hashbrown Casserole (Funeral Potatoes)

By lorik

Be sure to buy shredded, not cubed, frozen hash brown potatoes. If the potatoes are frozen in one big block, whack them on the counter to break them up; they do not need to be thawed for this recipe.

Ingredients

• 3 ounces (2 cups) reduced-fat potato chips
• 1 1/2 tablespoons ranch-flavor salad dressing mix
• 1 1/2 cups 2 percent low-fat milk
• 1 tablespoon cornstarch
• 2 teaspoons olive oil
• 2 onions, chopped fine
• 3 garlic cloves, minced
• 1 3/4 teaspoons salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 (12-ounce) can evaporated milk
• 30 ounces (8 cups) frozen shredded hash brown potatoes
• 4 ounces extra-sharp cheddar cheese, shredded (1 cup)
• 1/2 cup low-fat sour cream
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 350 degrees. Place potato chips and salad dressing mix in 1-gallon zipper-lock bag, seal, and crush chips to fine crumbs with rolling pin; set aside. Whisk 1/4 cup low-fat milk with cornstarch in bowl; set aside.

2. Heat oil in Dutch oven over medium heat until shimmering. Cook onions until just beginning to brown, about 5 minutes. Stir in garlic, salt, mustard, thyme, and pepper and cook until fragrant, about 30 seconds. Add evaporated milk and remaining 1 1/4 cups low-fat milk and bring to boil, stirring occasionally.

3. Stir in potatoes and cornstarch mixture. Cover and cook over medium heat, stirring occasionally to prevent scorching, until mixture has thickened, about 8 minutes. Off heat, stir in cheddar, sour cream, and Parmesan until melted and combined.

4. Transfer potato mixture to 13 by 9-inch baking dish. Sprinkle potato chip mixture over top. Bake until bubbling around edges and golden brown on top, 40 to 45 minutes, rotating dish halfway through baking. Let cool for 10 minutes. Serve.