Funeral potatoes

By mrboyton

Ingredients

• Funeral Potatoes
• 4/2011 4/2011 4/2011
• 30-ounce need one 30-ounce bag of frozen shredded (not cubed) hash brown potatoes.
• 8 to 10 3 3 tablespoons unsalted butter
• 2 2 2 onions, chopped fine
• 1/4 1/4 1/4 cup all-purpose flour
• 1 1/2 1 1/2 1/2 cups low-sodium chicken broth
• 1 1 1 cup half-and-half
• 1 3/4 1 3/4 3/4 teaspoons salt
• 1/2 1/2 1/2 teaspoon dried thyme
• 1/4 1/4 1/4 teaspoon pepper
• 2 2 2 cups shredded sharp cheddar cheese
• 8 8 8 cups frozen shredded hash brown potatoes
• 1/2 1/2 1/2 cup sour cream
• 4 4 4 cups sour-cream-and-onion potato chips , crushed
• 2 2. 10 Stir potatoes into sauce, cover, and cook, stirring occasionally, over low heat until thawed, about 10 minutes. Off heat, stir in sour cream until combined.
• 3 3. 13 9-inch 45 to 50 10 9-inch baking dish and top with potato chips. Bake until golden brown, 45 to 50 minutes. Let cool 10 minutes. Serve.
• 2 To 20 45 to 50 refrigerated in baking dish, covered with aluminum foil, for 2 days. To finish, bake potatoes 20 minutes. Remove dish from oven and uncover. Top with potato chips and bake until golden brown, 45 to 50 minutes.

Details

Servings 8

Preparation

Step 1

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