Funeral Potatoes

These are a delicious variation on the classic!

Funeral Potatoes
from Cook's Country
Serves 8-10

Ingredients:

3 T. unsalted butter
2 onions, chopped fine
1/4 c. all-purpose flour
1 1/2 c. low-sodium chicken broth
1 c. half-and-half
1 3/4 t. salt
1/2 t. dried thyme
1/4 t. pepper
2 c. shredded sharp cheddar cheese
8 c. frozen shredded hash brown potatoes (30 oz. bag)
1/2 c. sour cream
4 c. sour cream and onion potato chips, crushed

Instructions:

1.  Heat oven to 350 degrees.  Melt butter in Dutch oven over medium-high heat.  Cook onion until softened, about 5 minutes.  Add flour and cook, stirring constantly, until golden, about 1 minutes.  Slowly whisk in broth, half-and-half, salt, thyme, and pepper and bring to a boil.  Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3-5 minutes.  Off heat, whisk in cheddar until smooth.

2.  Stir potatoes into sauce, cover, and cook, stirring occasionally, over low heat until thawed, about 10 minutes.  Off heat, stir in sour cream until combined.

3.  Scrape mixture into 9x13 in. baking dish and top with potato chips.  Bake until golden brown 45-50 minutes.  Let cool 10 minutes.  Serve.

Make ahead:  Potato mixture can be refrigerated in baking dish, covered with aluminum foil, for 2 days.  To finish, bake potatoes 20 minutes.  Remove dish from oven and uncover.  Top with potato chips and bake until golden brown, 45-50 minutes.