Funeral Potatoes (Print Version)

# Ingredients:

01 - Frozen cubed hash browns, thawed (32 ounces).
02 - Unsalted butter, melted (1/4 cup/57g for potatoes).
03 - Sharp cheddar cheese, shredded (2 cups/226g).
04 - Sour cream (1 1/2 cups/345g).
05 - Unsalted butter (1/4 cup/57g for sauce).
06 - Yellow onion, diced (1 small).
07 - Garlic, minced (2 teaspoons).
08 - All-purpose flour (1/4 cup/31g).
09 - Kosher salt (1 teaspoon).
10 - Black pepper (1/2 teaspoon).
11 - Cayenne pepper (1/2 teaspoon).
12 - Dried mustard (1/2 teaspoon).
13 - Chicken broth, room temperature (1/2 cup/120g).
14 - Whole milk, room temperature (1/2 cup/122.5g).
15 - Yellow onions, thinly sliced (2 large/4 cups).
16 - Vegetable oil for frying (4 cups).
17 - Kosher salt for onions (1/2 teaspoon).

# Instructions:

01 - Preheat oven to 350°F. Mix potatoes, butter, cheese, and sour cream in large bowl.
02 - Sauté onions and garlic in butter. Add flour and seasonings. Whisk in milk and broth until thickened.
03 - Mix sauce into potato mixture. Pour into greased 9x13-inch baking dish.
04 - Bake 45-50 minutes until bubbly.
05 - Heat oil to 350°F. Fry onions in batches until golden, about 2-5 minutes. Drain and salt.
06 - Top hot casserole with fried onions and serve.

# Notes:

01 - Can assemble ahead but add onions just before serving.
02 - Oil temperature must be 350°F for each batch of onions.

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