American
Utah Funeral Potatoes
Tender shredded russets bake in a from-scratch onion cream sauce with sour cream and cheddar beneath a crisp, buttery potato-chip crust in this Utah gathering classic.
10 servings · 35 minutes prep · 55 minutes cook
Ingredients
Potatoes and Sauce
- 3 pounds russet potatoes, peeled and coarsely shredded
- 6 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely diced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup sour cream
- 8 ounces sharp cheddar, grated
- 1/2 teaspoon granulated garlic
- 1 1/2 teaspoons Diamond Crystal kosher salt, plus more for water
- 1/2 teaspoon freshly ground black pepper
Crisp Topping
- 4 ounces sturdy plain potato chips, crushed into 1/2-inch pieces
Directions
Par-Cook the Potatoes
- Heat the oven to 350°F (175°C). Butter a 9-by-13-inch pan. Lower the shredded russet potatoes into well-salted boiling water and simmer for 3 minutes. Drain thoroughly, spread in a single layer, and cool for 10 minutes.
Make the Onion Cream Sauce
- Melt 4 tablespoons of the butter in a saucepan over medium heat. Add the onion and cook for 6 minutes until soft, not browned. Stir in the flour for 1 minute.
- Whisk in the milk gradually. Simmer, whisking, for 4 minutes until it coats a spoon. Remove from heat; whisk in the sour cream, granulated garlic, salt, and pepper, then stir in three-quarters of the cheddar.
Assemble and Bake
- Fold the cooled potatoes through the sauce, spread in the pan, and scatter with the remaining cheddar. For same-day baking, melt the remaining 2 tablespoons butter, toss with the crushed potato chips, and distribute loosely over the top. To make ahead, cover the potato-and-cheese base and refrigerate for up to 1 day; keep the unbuttered crushed chips airtight at room temperature, then melt the reserved butter and add the buttered chips immediately before baking.
- Bake a same-day casserole for 40 to 45 minutes, or a refrigerator-cold make-ahead casserole for 50 to 60 minutes, until bubbling at the center and at least 165°F (74°C). Rest for 15 minutes before serving. Refrigerate leftovers within 2 hours in shallow covered containers for up to 4 days. Reheat covered to 165°F (74°C), uncovering briefly at the end; the chip topping will soften in storage.
Control the Fresh-Potato Texture
- Par-cook only until the shreds bend without snapping but still feel firm at the center. Drain immediately in a colander, spread on a clean towel-lined tray, and cool uncovered until dry to the touch before combining; clumped, wet, or fully tender shreds are overcooked for this casserole.
