Funeral Potatoes

Preheat oven to 350°F. Grease a 9x13-inch pan with cooking spray. Microwave the hash browns in the bag for 30 seconds, then place them in a strainer to thaw while preparing the rest of the dish.

Melt 6 tablespoons butter in a large pot over medium-high heat. Add onions, garlic, and seasonings (start with 1-1/4 teaspoons salt and 1/2 teaspoon pepper, adjusting to taste). Cook, stirring occasionally, until onions soften (about 3–5 minutes). Sprinkle flour over the mixture, stirring constantly, for 1 minute to prevent browning. Gradually whisk in milk, followed by chicken broth, to form a smooth sauce.

Bring the mixture to a boil, stirring frequently. Continue stirring for 3 minutes at a boil, then reduce to a simmer and cook until thickened, about 3 more minutes (see note 5). Remove from heat and let cool slightly. Stir in Cheddar cheese, 1/4 cup at a time, until melted. Mix in sour cream until smooth.

Add the thawed hash browns to the sauce and stir to coat. Transfer the mixture to the prepared pan. Cover with foil and bake for 20 minutes.

While the potatoes bake, crush potato chips into coarse crumbs (you’ll need 2 cups). Combine with Parmesan cheese in a bowl. Melt the remaining 2 tablespoons butter, drizzle over the topping, and stir to coat.

Remove foil from the pan. Evenly sprinkle the topping over the potatoes. Bake uncovered for an additional 15–20 minutes, until golden brown and bubbling around the edges. For extra crunch, broil for 1 minute. Let stand 10 minutes before serving.