Monday, August 18, 2014

Funeral Potatoes

This recipe comes from Oh Sweet Basil, by way of MasterCook, by way of the just-potatoes Yahoo! Group.

Prep Time: 20 minutes, Cook Time: 1 hour, 5 minutes, Total Time: 1 hour, 25 minutes

Ingredients: 3 tablespoons Unsalted Butter, 1 Medium yellow onion, chopped, 1/4 cup all-purpose flour, 1 tablespoon Knorr Homestyle Chicken Stock, 1 3/4 Cup Hot Water, 1 Cup milk, 1 Teaspoon Worcestershire Sauce, 1 Dash Hot Sauce, 1 1/2 Teaspoon salt, 1/2 Teaspoon pepper, 2 cups shredded, Tillamook Extra sharp cheddar cheese, 26-ounce bag frozen shredded hash browns, 1/2 cup light sour cream, and for the Topping: 2 Tablespoons Unsalted Butter, Melted, 2 1/2 Cups, slightly crushed Corn Flakes.

Instructions: In a large sauce pan, melt the butter over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes.

Quickly whisk in the flour and cook, stirring constantly, for about a minute in order to cook out the flour taste. Combine the chicken stock and hot water and stir until the stock has melted out evenly. Add it to the milk in a liquid measure and slowly whisk into the butter and onion mixture. Add the salt, pepper, Worcestershire, and hot sauce. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Take the pot off the heat and add the sour cream. Then stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined.

In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9x13-inch baking dish and top with the buttered cornflakes. Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. Remove from the oven and let sit for about 10 min and then serve!

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