Funeral Potatoes

Source: Pioneer Woman

28 ounce bag frozen shredded hash brown potatoes

8 Tbsp butter

½ onion, finely diced

1/3 cup flour

1 cup milk

2 cups chicken broth

salt and pepper

2 cups Cheddar cheese
1 cup sour cream

2 cups potato chips

¼ cup grated Parmesan

Preheat oven to 350°. Grease a 9x13 pan. Heat a large, deep skillet over medium-high heat, melt 6 Tbsp of the butter. Add the onions and cook, stirring occasionally, until softened, 3-4 minutes. Sprinkle flour over onions and stir. Cook for one minute to cook flour. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again. Bring mixture to a simmer and allow to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Cheddar cheese and sour cream. Add hash brown potatoes and mix. Transfer to prepared baking dish.

Melt 2 tablespoons butter and mix with crushed potato chips and Parmesan. Sprinkle over potatoes.

Cover with foil and bake for 20 minutes, then remove foil and continue baking for 15 minutes more, until golden and bubbling. Let rest for 15 minutes before serving.