Most of my relatives are from Utah and Idaho and I think these funeral potatoes were at every potluck I have ever been to. It’s a great potato side dish that’s full of flavor, easy to throw together, and it’s perfect for large crowds too! With a small bit of prep time, you let the oven work its cheesy bubbly magic, and this yummy, easy funeral potatoes recipe is will be on the table in no time!
Why do they call it funeral potatoes?
You know you’re from Utah if you don’t blink an eye when someone says they will make the funeral potatoes. This unusually and somewhat morbidly named potato-based casserole dish has been a mainstay for potlucks and funeral luncheons served for bereaved families after funeral services for decades. It makes perfect sense when you think about it. Who wouldn’t feel comforted by a big pan of creamy, cheese shredded potatoes with a buttery, crunchy topping that pairs perfectly with a sliced ham and homemade rolls? Try my Scalloped Potatoes, Creamy Potluck Potatoes, and these fancy Duchess Potatoes for some other delicious potato side dishes!
Why We Love This Recipe
It’s so easy to throw together, and is freezer-friendly too! This funeral potatoes recipe feeds a crowd. We have done this for many church Christmas parties and Easter dinners. It may not be the fanciest dish, but it’s nostalgic and always satisfying. We’re skipping the can of cream of chicken soup and making the sauce from scratch for an updated modern version of this comfort food favorite.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Hash Browns – I’ve used frozen hashbrowns that I’ve thawed. You can use store-bought hashbrowns, or make them yourself by peeling and grating a few russet potatoes. Butter – Use salted butter to sauté the onion and garlic, to coat the cornflakes, and also in the sauce. Salted butter will bring out the flavor more than unsalted butter. Chicken broth & milk – We’re essentially making homemade cream of chicken soup here, rather than using the canned kind, and these two ingredients provide the base of the sauce. Sour Cream – Full-fat sour cream will give you the creamiest flavor, and it adds a bit of tang to the dish as well. Cheese – I used a block of medium cheddar cheese that I grated myself because it melts much better than the pre-shredded variety. Onion & Garlic – Freshly chopped onion and freshly minced garlic cloves have an intensely delicious savory flavor. Salt & Pepper – Use kosher salt and freshly ground black pepper to enhance the flavors and season the dish. Cornflakes – Any brand of plain cornflakes will work well here.
How to Make Cheesy Funeral Potatoes
More Side Dish Recipes
Ultimate Twice Baked Potatoes Sweet Potato Casserole with Marshmallows Soft & Fluffy Lion House Rolls Scalloped Potatoes (Au Gratin Potatoes) Lemon Pineapple Jell-O with Pineapple Whipped Cream Topping
To save time, prepare the creamy funeral potatoes ahead of time and refrigerate it until you are ready to bake it, up to 2-3 days. If you need to make it more than a day ahead of time, just make the base layer and refrigerate it, then add the cornflake topping just before baking so it doesn’t get too soggy. Even slightly stale cornflakes will work for this recipe because tossing them with butter and then baking them on top of the potato casserole dish will crisp them up so they are extra crunchy texture.
Substitutions and Variations
Top the hashbrown casserole with crunchy potato chips or panko crumbs instead of cornflakes for a different flavor and extra crunch. Or if you don’t like cornflakes, try crushed Ritz crackers or buttery cracker crumbs as a topping. For an extra cheesy layer, sprinkle and additional 1-2 cups shredded cheese between the hashbrowns and the topping. Top with some chopped green onions and bacon bits for extra crunch, flavor, and color. Use sharp cheddar cheese instead of medium for an extra strong cheese flavor. Use parboiled small potatoes if you want chunkier potato pieces in place of the hashbrowns. Experiment with the flavor profile by using a can of cream of chicken soup, cream of celery soup, or cream of mushroom soup instead of chicken broth in the sauce.
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