Funeral Potatoes (+Video)

Funeral Potatoes are creamy, cheesy potatoes with a crunchy, buttery topping. They are comfort food to the max that everyone loves!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 380kcal

28 ounce package frozen cubed O'Brien potatoes, thawed (with or without peppers)
1 teaspoon garlic salt
½ teaspoon pepper
1 teaspoon dried onion flakes
1 Tablespoon dried chives
2 cups shredded cheddar cheese
10.5 ounce can cream of chicken
2 cups sour cream
2 cups finely crushed crushed potato chips (measured after crushing)
3 Tablespoons salted butter, melted

Place potatoes into refrigerator to thaw out overnight. Or place on counter to thaw for about an hour.
Preheat oven to 375F degrees. Spray an 11x7-inch baking dish with nonstick cooking spray (you can also use a 9x13-inch baking dish - it'll just be thinner)
In a large bowl, mix together 28 ounce package frozen cubed O'Brien potatoes, thawed with 1 teaspoon garlic salt, 1/2 teaspoon pepper, 1 teaspoon dried onion flakes, 1 Tablespoon dried chives and 2 cups shredded cheddar cheese.
Then stir in 10.5 ounce can cream of chicken and 2 cups sour cream.
Spread mixture into prepared baking dish.
Cover baking dish with nonstick foil and bake for about 45 minutes (until bubbly.)
After potatoes are cooked, spread 2 cups finely crushed crushed potato chips over potatoes.
Pour 3 Tablespoons salted butter, melted evenly over crushed chips.
Place back into oven and cook uncovered for an additional 10 minutes.
If you want a slightly more golden topping like mine, pop it under the broiler for a minute or two (keep a close eye - you may have to move it around for it to brown evenly).
Allow potatoes to cool for about 10 minutes before serving.

I like my potato chips very finely crushed. This is a personal preference and you can certainly leave them as large as you like!