Cheesy Funeral Potatoes {Hashbrown Potato Casserole}
These cheesy funeral potatoes (a.k.a. Hashbrown Potato Casserole) are made from scratch (no canned soups) AND I've included notes for a gluten free variation. The perfect crowd-pleasing potato side dish for any occasion.
Ingredients
- 2 ½ pounds russet potatoes about 7 or 8 medium
- 4 tablespoons butter
- ⅓ cup flour see note
- 2 ½ teaspoons chicken bouillon see note
- ¾ teaspoon black pepper
- 2 ½ cup milk
- ½ cup sour cream
- 3 cups (12 ounces) grated sharp cheddar cheese divided, see note
- paprika for sprinkling, optional
Instructions
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Wash and peel potatoes and cook until just barely starting to get tender. Be careful not to overcook them or they will get mushy when you try to grate them in a subsequent step. I normally cook them in a an electric pressure cooker, but you can cook them on the stove as well (just steam or boil them). ELECTRIC PRESSURE COOKER/INSTANT POT INSTRUCTIONS: add potatoes along with 1 cup of water. Close and lock lid and cook on HIGH pressure for 3 minutes and use a natural release.
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Cool cooked potatoes in the refrigerator for 30 minutes or up to a day in advance.
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Preheat oven to 350 degrees F. Spray 9x13-inch baking dish with baking spray and set aside.
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Prepare cheese sauce in medium saucepan over medium heat. Melt butter. Whisk in flour and let cook for about 1-2 minutes to develop flavor. Add chicken bouillon and black pepper. Slowly whisk in milk and cook until thickens, continuously whisking until smooth and creamy. Add sour cream and 2 cups grated sharp cheddar cheese. Cook until cheese melts, stirring constantly.
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Turn off heat. Grate chilled potatoes with the large holes of a hand grater into the cheese sauce. Gently stir until well coated. Pour mixture into prepared baking pan. Sprinkle lightly with paprika, if desired. Then sprinkle remaining 1 cup cheese evenly on top.
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Bake in preheated 350 degree oven for 35-40 minutes or until cheese is melted and potatoes are warmed through and bubbly (see note for make-ahead instructions).
Recipe Notes
1. I normally make this dish with all-purpose flour, but I've also made it with a gluten-free flour blend and it works well.
2. For this recipe (and many others) I use this chicken bouillon substitute.
3. Pre-grated cheese does not work as well as freshly grated in this recipe. It contains a powdery substance that keeps it from sticking together in the package and unfortunately also makes it so the cheese doesn't melt well.
4. To make ahead, prepare according to recipe directions and after assembling in baking dish, cover dish with plastic wrap instead of baking. Refrigerate for up to 24 hours in advance. Add an additional 10 minutes to baking time.