reduced fat funeral potatoes

Don’t let reduced fat scare you! I am not a reduced fat fan, but these are actually better. They taste more real and have more flavor. How can you go wrong with Cook’s country? Courtesy of Cook’s Country Magazine.


3 ounces (2 cups) reduced fat potato chips

1.5 tablespoons ranch flavor salad dressing mix

1.5 cups 2 percent low fat milk

1 tablespoon cornstarch

2 teaspoons olive oil

2 onions, chopped fine

3 garlic cloves, minced

1 3/4 teaspoons salt

1/2 teaspoon dry mustard

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 (12 ounce) can evaporated milk

30 ounces (8 cups) frozen shredded hash brown potatoes

4 ounces extra-sharp cheddar cheese, shredded (1 cup)

1/2 cup low fat sour cream

1/4 cup grated Parmesan cheese


  • Adjust oven rack to middle position and heat oven to 350 degrees. Place potato chips and salad dressing mix in 1-gallon zipper lock bag, seal and crush chips to fine crumbs with a rolling pin, set aside. whisk 1/4 cup low fat milk with cornstarch in bowl; set aside.
  • Heat oil in Dutch oven over medium heat until shimmering. Cook onions until just beginning to brown about 5 minutes. stir in garlic, salt, mustard, thyme and pepper and cook until fragrant, about 30 seconds. add evaporated milk and remaining 1 1/4 cups low fat milk and bring to a boil, stir occasionally.
  • Stir in potatoes and cornstarch mixture. Cover and cook over medium heat, stirring occasionally to prevent scorching until mixture has thickened, about 8 minutes. Off heat, stir in cheddar, sour cream and Parmesan until melted and combined.
  • Transfer potato mixture to 13 by 9 inch baking dish. Sprinkle potato chip mixture over the top. Bake until bubbling around edges and golden brown on top, 40-45 minutes, rotating dish halfway through baking. Let cool for 10 minutes. serve.