Happy Happy Tuesday y’all!!!  I know that majority of my posts consist of sweet things, more so than savory things, but honestly today’s recipe was just too fantastic of a savory dish not to make and share with all of you.  <\/strong><\/p>\n

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I had seen this recipe in different variations bouncing around the Internet for some time, and most of the time this dish is called ‘Funeral Potatoes’ which is an awesome Mormon recipe, but honestly, I just couldn’t call it that, waaay too morbid for me.  <\/strong><\/p>\n

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I thought Party Potatoes sounded so much happier haha, and not to mention these are so delicious, that dare I say it’s like a party in your mouth? ey-oh!  Just kidding you guys (kind of) but seriously though, these Party Potatoes are downright addictive.  They’re sooo cheesy and creamy with that incredible buttery & crunchy top of the potato chips and Parmesan… y’all, seriously salivating even thinking about how delicious these are.  <\/strong><\/p>\n

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This dish is hearty enough to stand on it’s own, but could absolutely be used as a side dish too.  I don’t want to give my 100% for sure guarantee, but pretty sure people will love you forever and ever if you make them this dish, just saying.  This is also a few more steps, but this is still a very easy and simple recipe, pinky swear.  Anyways, I hope you all had a wonderful long weekend and thank you so much for stopping by. 
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butter, onions in your pan..<\/strong>.<\/p>\n

\nthen add your flour…<\/strong>
\n
\nthen milk, cheese and sour cream after thickening up some…<\/strong>
\n
\nnow, add your hash browns…<\/strong>
\n
\nmix all together…<\/strong>
\n
\nthen into your pan…<\/strong>
\n
\npotato chips, parmesan and butter, all ready to be crushed up together…<\/strong>
\n
\nthen the potato, parmesan, and butter mixture on top of your hash brown mixture…<\/strong>
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\nbake, bake, bake and enjoy!!!<\/strong><\/p>\n

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Again… the recipe card has been malfunctioning and I have not heard back from the folks who run it, so I’m just going to put it all down below:<\/strong><\/p>\n

Ingredients:<\/strong>
\n8 tablespoons (1 stick) Unsalted Butter.
\n1 (28-32 Ounce) Bag of Frozen Hash Brown Potatoes, Shredded.
\n1 Medium Onion, Diced.
\n1\/4 Cup All-Purpose Flour.
\n1 Cup of Milk.
\n2 Cups of Chicken Broth (You can use low-sodium if you like).
\nSalt & Pepper, to Taste.
\n1 1\/2 Cups Monterey Jack Cheese, Shredded.
\n1 Cup of Full Fat Sour Cream.
\n1\/2 Cup of Sharp Cheddar Cheese, Shredded.
\n2 Cups Kettle-Cooked Potato Chips, Crushed.
\n1\/4 Cup Parmesan Cheese, Grated.
\n9×13 Pan.<\/p>\n

Instructions:<\/strong>
\nPreheat your oven to 350 degrees F.
\nIn a small bowl, crush up your potatoes chips, using your hands or a bag and rolling pin, toss in the Parmesan, mix together and set aside.
\nEither spray your 9×13 pan with non-stick spray or grease with a tablespoon of butter, set aside.
\nGo ahead and take your frozen potatoes out of the freezer why you prepare the rest of the ingredients.
\nIn a large, deep pan on medium\/high heat, melt 6 tablespoons of butter in it, add in your chopped up onion and stir together with the butter until the onions start to soften, no more than 5 minutes.
\nPut your flour into the onion\/butter mixture and stir to incorporate, cooking for a couple of minutes, just making sure not to burn the flour.
\nNow whisk in your milk, and then the broth, making sure to get out of all the lumps.
\nBring the mixture to a simmer allow to thicken, about 3-4 minutes.
\nAdd your salt and pepper, then turn off the heat, then pour in your Monterey Jack, Sour Cream and Cheddar Cheese.
\nNow add your hash browns and mix it all together, then pouring that mixture into your 9×13 pan.
\nMelt the remaining 2 tablespoons of butter in a microwave safe dish, and pour over your crushed potato chips\/Parmesan, mix together so the butter coats everything, then sprinkle on top of potatoes.
\nCover your pan with aluminum foil and bake for 20 minutes, then remove the foil and continue baking for another 15 minutes or until the top starts to turn golden brown and is bubbling around the edges.
\nServe hot and enjoy!!!<\/p>\n","protected":false},"excerpt":{"rendered":"

Happy Happy Tuesday y’all!!!  I know that majority of my posts consist of sweet things, more so than savory things, but honestly today’s recipe was just too fantastic of a savory dish not to make and share with all of you.  I had seen this recipe in different variations bouncing around the Internet for some…<\/p>\n

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