Funeral Potatoes
These creamy potatoes are full of cheese and bacon and crunchy Ritz crackers!
Servings: 12 servings
Ingredients
- 6 tablespoons salted butter
- 28 to 32 ounces frozen shredded hash brown potatoes, thawed
- 1 medium sweet onion, finely diced
- ¼ cup all purpose flour
- 1 cup whole milk (or half and half)
- 1 tablespoon Dijon mustard
- 2 cups low-sodium chicken broth
- kosher salt and freshly ground black pepper
- 2 cups grated Colby-Jack cheese
- 1 cup sour cream
- 2 cups finely crushed Ritz crackers
- 4 strips cooked bacon, finely chopped
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350℉. Spray a 9x13-inch baking dish with nonstick spray.
- In a deep, large skillet over medium-high heat, melt the butter. Add the onion; cook, stirring often, until the onions soften (4 to 5 minutes). Sprinkle the flour over the onions; cook and stir for 2 minutes. Whisk the milk into the onion/flour mixture. Whisk in the Dijon, then whisk in the broth. Let the mixture simmer for 3 to 4 minutes. Season with salt and pepper. Remove the pan from heat. Stir in the cheese and sour cream. Add the potatoes and stir. Transfer to the prepared pan.
- Sprinkle the Ritz crumbs over the potatoes. Sprinkle bacon on top. Then sprinkle on the Parmesan cheese.
- Cover with foil; bake for 30 minutes. Then remove the foil and bake for 15 more minutes, until bubbling. Let the potatoes sit at room temperature for a little while before serving.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 25g | Protein: 11g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 494mg | Potassium: 361mg | Fiber: 2g | Sugar: 4g | Vitamin A: 538IU | Vitamin C: 7mg | Calcium: 228mg | Iron: 1mg