Cheesy “Funeral” Potatoes

The only killer thing about these potatoes is the possibility that you might die of happiness.

PREP: 0:15
COOK: 0:45


  • 3/4 c. Onion, finely chopped
  • 3 tbsp. butter
  • 1 tbsp. flour
  • 1/2 c. milk
  • 1 c. chicken stock
  • 2 lb. frozen hash browns, defrosted
  • 1 c. sour cream
  • 1 c. Cheddar
  • 1 c. Monterey Jack
  • 2 c. Cornflakes, crushed
  • Salt and pepper, to taste
  • 4 tbsp. butter, melted
  • 1 tbsp. chives, finely chopped


  1. Preheat oven to 350 degrees F.
  2. Melt 3 tbsp butter in a large skillet over medium heat. Sauté onion until translucent. Sprinkle with flour and cook for 1 minute. Whisk in milk and chicken stock. Bring to boil and let simmer to thicken. Season with salt and pepper. Remove from heat.Stir in cheeses and sour cream.
  3. In a large bowl, combine hash browns with sauce. Transfer to a buttered casserole dish.
  4. In a medium bowl, combine cornflakes and butter. Top casserole.
  5. Cover the dish and bake for 45 minutes, or until bubbly.

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