Fish Free Funeral Potatoes

Total time1 hr 5 min

Prep time15 min

Cook time50 min

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Ingredients

8 servings

1 bag (30 oz) frozen shredded hash brown potatoes, thawed
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4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup yellow onion, finely diced
2 cloves garlic, minced
3 tbsp all-purpose flour
1 ½ cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup sour cream
2 cups shredded cheddar cheese, divided
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
1 tsp salt
½ tsp black pepper

For the topping

2 cups cornflakes, lightly crushed
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
2
Melt 4 tbsp butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

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