This recipe is from Utah where it's commonly served at large church gatherings, such as funerals, which is how it came to be known as 'funeral potatoes'. There are so many different versions of this recipe but this is how I make it. The recipe was originally called Utah Potato Casserole though some people have never heard it called that and are much more familiar with it's more common name, 'funeral potatoes'. The crumb topping gives the casserole a light crunch but inside is a creamy flavorful cheesy potato center.
2Heat 2 tablespoons butter over medium heat in a skillet. Add the diced onion and cook, stirring, until soft and translucent, about 6 minutes. Stir in the garlic and cook until fragrant and softened, an additional 2 minutes.
3In a bowl, toss together the cooked onions and garlic, hash brown potatoes, condensed soup, sour cream, Parmesan, salt, pepper and 1 1/2 cups Cheddar. Spread the mixture in a 9-by-13 inch casserole dish.
4Melt the remaining 2 tablespoons butter. Top the casserole with the remaining 1/2 cup cheese and crushed potato chips (or cereal), then drizzle the melted butter over the top.
5Bake in the oven about 1 hour or until it bubbles around the sides.