This potato dish has been around for decades. It is most commonly known as Mormon Funeral Potatoes. It is a dish served most often by the elder Mormon women after funeral services. It has been changed and added to by many since it’s first trip to the dining room table. This version is close to the original, and is sometimes made with cream of “something” soup. I opted not to use the soup.

I made them today after years of wanting to try them, granny used to make them every so often and I just haven’t had the opportunity. The Pioneer Woman® made them on an episode yesterday and that sparked my interest yet again. So, with Homecoming at Church approaching I decided to try my hand and use my two favorite guinea pigs… The Hubbyman and the Kiddo. They are 100% family approved!

Here is what you’ll need:

8 tablespoons un-salted butter
One 30 ounce bag frozen shredded hash brown potatoes ( I use store brand to cut the budget)
1 medium yellow onion, diced
1/4 cup flour
3/4 cup milk
2 cups chicken broth

1 cup sour cream
1 1/2 cups grated Kraft® Monterey Jack cheese
1/2 cup grated Kraft® Sharp Cheddar
2 cups plain potato chips ( I used Cape Cod® kettle cooked)
1/4 cup Parmesan ( I used 4C Homestyle Grated Parmesan Cheese®)

1 tsp. each salt and pepper

Here’s your How-To:

Preheat the oven to 350 degrees.

Grease a 9×13 baking dish with 1 tablespoon of butter.
Heat a large, deep, nonstick skillet over medium-high heat, and melt 7 tablespoons of the butter.

Add the onions and cook, stirring often, until the onions start to soften, about 4-5 minutes.

Sprinkle the flour over the onions and stir well.

Cook for 2-3 minutes to cook out the raw flour. Be careful, do not let the onions brown.

Add the milk and stir well to get all of the lumps ( if any) out.

Add the broth and stir well to mix.

Bring to a simmer and let it thicken, about 2-3 minutes. Add the salt and pepper.

Turn off the heat and stir in the grated cheeses ( Jack and Cheddar only) then the sour cream. Stir well.

Add the hash brown potatoes and fold it all together.

Pour the mixture into the baking dish.
Melt the remaining 1 tablespoon butter in a pan or microwave for about 7 seconds.

Put the potato chips and Parmesan in a bowl and crush the chips.

Pour in the melted butter and toss well.

Sprinkle the crumbs over the top of the potatoes.
Cover with tin foil and bake for 25 minutes; remove the foil and continue baking until golden brown on top …about 15-20 minutes.

Let rest for 15-25 minutes before serving.