Food and Recipes Side Dishes Funeral Potatoes Recipe Cheesy, and crunchy, and hearty – oh my! Funeral potatoes are a beloved recipe below the Mason-Dixon, and there's no doubt the classic dish will keep you coming back for more. With layers of cheese and a crispy potato chip topping, this casserole is all things warm and delicious. So why the name "funeral potatoes" you may ask? It's for one simple reason.The delightful dish is super comforting, which is the perfect type of food for a funeral. It's been said that "no one dies better than a Southerner", and that statement still holds true. The best cuisine is prepared and served when a friend or family member passes away, and funeral potatoes are no exception.This recipe is incredibly easy to make, and it feeds a crowd. Similar to mashed potatoes, this dish is creamy and delicious. But, what makes it unique is the mouthwatering potato chip topping that offers the perfect amount of crunch with every bite. By Ree Drummond Ree Drummond Ree Drummond is a blogger and celebrity chef who first created a fanbase around her blog, The Pioneer Woman, which she launched in 2006. On her blog, she shared what family life was like living on an Oklahoma ranch, and shared popular recipes. She hosted a Food Network series, The Pioneer Woman, and now has a magazine and website. Ree appeared on Southern Living's Biscuits & Jam podcast. Southern Living's editorial guidelines Published on June 26, 2018 Print Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 115 mins Yield: 12 servings Ingredients 1/2 cup butter 32 ounces frozen hash brown potatoes 1 onion, chopped 1/4 cup all-purpose flour 1 cup milk 2 cups chicken broth 2 cups sharp Cheddar cheese, shredded 1 cup sour cream 2 cups potato chips 1/4 Parmesan cheese Directions Preheat oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of salted butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients. Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons salted butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the sour cream and Cheddar. Add the hashbrown potatoes and mix everything together. Transfer the mixture to the prepared baking dish. Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes. Cover with foil and bake for 35 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving. Southern Living Print