Danette's Easy "Funeral" Potatoes

You don’t have to be attending a funeral to make this yummy dish. The name derives from the fact that this is pure, delicious, comfort food. Unlike some recipes though, mine doesn’t involve a yucky, processed can of cream-of-something soup. I won’t say it’s healthy, but it’s better than the processed stuff for sure. So good! We love having it at holiday dinners.

INGREDIENTS

FOR THE SAUCE:
6 tablespoons butter
6 tablespoons flour
1 cup chicken stock
1 cup milk
1 teaspoon garlic salt
1/2 teaspoon pepper

POTATO MIXTURE:
1 onion, diced
1/2 cup butter
2 cups grated mild cheddar cheese
16 ounces sour cream
2 lbs frozen hash browns

TOPPING:
2 cups corn flakes
4 tablespoons melted butter

DIRECTIONS

Preheat oven to 350 degrees. Prepare a 9x13 pan by spraying with nonstick spray.

Make the sauce by meltiong the 6 tablespoons butter in a saucepan over medium heat on the stove. Add the 6 tablespoons flour and stir to break up any lumps and let the flour absorb the butter. Then add the chicken stock and milk. Whisk to combine well and to keep the bottom from burning. Add the garlic salt and pepper. Keep whisking until thickened. Remove from heat.

Preheat oven to 350 degrees. Saute diced onion in the 1/2 cup butter until softened. In the 9x13 pan combine the sauce, the sauteed onion and butter mixture, cheese, sour cream, and hash browns.

Now the topping. In a separate bowl, crush the corn flakes (or you can put in a ziploc bag and crush with a rolling pin). Add the 4 tablespoons melted butter and mix to combine. Spread over potatoes.

Bake at 350 degrees for 40-60 minutes until center is bubbly and topping is golden brown (check at 40 minute mark and keep an eye on it so the topping doesn’t burn).

Reheat to serve if possible - they are the best flavor when heated twice.