Funeral Potatoes

• temps total: 1 hour 15 minutes

Ingrédients

1 1/2 cups sour cream

1 (8-ounce) package cream cheese, at room temperature

1 cup mayonnaise

4 teaspoons jarred chicken stock base (such as Better Than Bouillon)

1 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon plus 1/8 teaspoon kosher salt, divided

1 (30-ounce) package frozen shredded hash browns, thawed

1 cup thinly sliced scallions (about 7 scallions)

3 cups shredded sharp cheddar cheese (about 12 ounces), divided

6 slices applewood-smoked bacon

1 1/2 cups cornflake cereal

Instructions

Preheat oven to 350°F. Whisk together sour cream, cream cheese, mayonnaise, jarred chicken stock base, black pepper, garlic powder, onion powder, and 1/2 teaspoon salt in a large bowl until evenly combined. Stir in hash browns, scallions, and 2 cups cheddar cheese.

Spread hash brown mixture evenly in a 9- x 13-inch baking dish, and cover with aluminum foil. Bake for 30 minutes.

Meanwhile, cook bacon in a large skillet over medium, flipping occasionally, until rendered and crisp, 8 to 12 minutes. Transfer bacon to a paper towel–lined plate. Reserve 1 tablespoon drippings; discard remaining drippings, or reserve for another use. Chop bacon, and place in a medium bowl; stir in cornflakes, reserved 1 tablespoon bacon drippings, remaining 1 cup cheddar cheese, and remaining 1/8 teaspoon salt.

Remove casserole from oven, and uncover; sprinkle evenly with cornflake mixture. Continue baking casserole, uncovered, at 350°F until cornflakes are lightly toasted and hash browns are heated through, about 20 minutes. Serve hot.

Nutrition

• Calories: 902 kcal
• Lipides Totaux: 75 g
• Lipides Saturés: 25 g
• Lipides Insaturés: 0 g
• Cholestérol: 116 mg
• Sodium: 1408 mg
• Glucides Totaux: 41 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 4 g
• Protéines: 20 g