From ‘Scratch’ Basic Funeral Potatoes | Idaho Potato Commission

Name: From ‘Scratch’ Basic Funeral Potatoes | Idaho Potato Commission
Ingredients: One 2-pound bag frozen Idaho hash browns or diced potatoes, thawed* OR 2-1/4 lb Idaho Russet potatoes peeled, par-boiled and grated; 3 tablespoons butter or olive oil; 1 cup diced onion; 3 ounces diced fresh mushrooms, about 1-1/2 cups (optional); 1/4 cup all-purpose flour; 1 cup chicken or vegetable broth; 1 cup milk; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 cups (16 ounces) sour cream or plain Greek-style yogurt; 2 cups (8 ounces) shredded cheddar or Monterey Jack cheese; 2-1/2 cups cornflakes, crushed to about 1-1/2 cups OR 3/4 cup panko crumbs; 1/4 cup melted butter

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- Preheat oven to 375° - Place potatoes in a large mixing bowl or 9x13-inch baking dish. - Melt butter in a wide skillet over medium-high heat. Add onions and sauté until softened. - Stir in...

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Ingredients

One 2-pound bag frozen Idaho hash browns or diced potatoes, thawed* OR 2-1/4 lb Idaho Russet potatoes peeled, par-boiled and grated
3 tablespoons butter or olive oil
1 cup diced onion
3 ounces diced fresh mushrooms, about 1-1/2 cups (optional)
1/4 cup all-purpose flour
1 cup chicken or vegetable broth
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups (16 ounces) sour cream or plain Greek-style yogurt
2 cups (8 ounces) shredded cheddar or Monterey Jack cheese
2-1/2 cups cornflakes, crushed to about 1-1/2 cups OR 3/4 cup panko crumbs
1/4 cup melted butter