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christmas potatoes

What could be better than bubbling potatoes & cheese underneath seasoned breadcrumbs? Also known as funeral potatoes, Christmas potatoes will steal show at every holiday meal.
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Total Time 1 hour
Servings: 10
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb frozen hash browns at least partially thawed
  • 1 can cream of chicken soup or cream of mushroom
  • 1 ½ cups sour cream
  • 8 tbsp butter, melted divided
  • ½ white or yellow onion* diced
  • 1 tsp kosher salt
  • 3 cups extra sharp cheddar divided
  • 3 cups mozzarella and provolone blend divided
  • 6 strips thick-cut bacon omit if vegetarian
  • 1 cup panko
  • 1 tsp garlic powder
  • 1 tbsp lawry's seasoning salt
  • 1 tbsp dried parsley
  • ¼ tsp ground black pepper

Method
 

  1. Cook bacon however you prefer to. I like to do it in the oven (on a foil-lined baking sheet) for about 20 minutes at 400F. Drain & let cool while you’re doing the rest.
  2. In a large mixing bowl, combine the hash browns, soup, sour cream, 4 tablespoons of melted butter, onion, salt, and half the cheeses until thoroughly combined. The mixture should be wet to the touch but not soupy. If it seems too dry, add more sour cream, butter, or soup. Whichever one you’ve got on hand. If you don’t have any of those, some milk or cream would not go amiss.
  3. Crumble the bacon. In a small bowl, combine panko with garlic powder, seasoning salt, and parsley. Mix with 4 tablespoons melted butter and bacon.
  4. Spoon potato mixture into an ungreased 9x13 pan and even it out. Top with one cup of each type of cheese and the breadcrumb and bacon mixture. Bake at 350 for 30-35 minutes, or until browned and bubbling.

Notes

*If you use onion powder instead, proceed with caution. Please do not google “what is the equivalent of ½ onion in onion powder.” I have done it. You will have very oniony potatoes and a lot of regrets.