Amazing Cheesy Funeral Potatoes with Potato Chip Crunch
Recipe for a great classic Utah dish - cheesy potato casserole with potato chip topping.
Ingredients
- 5 Large Russet or Yukon Gold Potatoes
- 2 Cups Sour Cream
- 1 Can Cream of Chicken Soup
- 4 Oz. Softened Cream Cheese
- 1 tsp Kosher Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 2 Cups Grated Cheddar Jack Cheese
- 2-3 Cups Crushed Sour Cream and Onion Potato Chips (or whatever flavor of potato chips you like best)
Instructions
- In a large pot, parboil the potatoes until they are just barely fork tender. This usually takes 7-10 mins. Drain the potatoes, and set aside to cool for 5 minutes. Preheat your oven or smoker to 350 degrees. When the potatoes have cooled down a little, you should be able to pull the skins off with a little bit of a twist. If the skins don’t come off too easily, you can use a potato peeler.
- Use the large holes on a cheese grater to grate the potatoes into a large bowl. Add all of the remaining ingredients, except for the potato chips to the bowl with the potatoes. Mix until evenly incorporated. Spray a 9×13 baking pan with cooking spray. Evenly spread the potato mixture in the 9×13 pan. Sprinkle the potato chips evenly over the top of the potato mixture.
- Bake in the oven or on the smoker for 40-60 minutes. They will be done when the mixture starts to bubble, and the potato chips start to brown up more. If the potato chips start to get darker than you want, you can place foil over the top until the potatoes are done. Remove and enjoy! Funeral potatoes are a great side for Thanksgiving, Christmas, and Easter. They go great with ham, turkey, chicken, beef, or pork.