This crispy and creamy funeral potatoes recipe is a crowd-pleasing side dish. Made with simple ingredients, it’s perfect for serving at your next gathering.
Recipe Science
- Cream of chicken soup adds chicken stock, meat, and fat for depth, thickeners for coating, and seasonings for savory flavor.
- Frozen hashbrowns are pre-cut and balanced for quicker prep and cook time. Defrost to prevent a watery sauce.
- Coating the cornflakes in butter helps them crisp up in the oven. The milk solids in the butter brown, creating a butterscotch aroma.
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Why It Works
Funeral Potatoes are a classic, cheesy potato casserole that’s easy to make and perfect for sharing. Originating in the Midwest, they’re often served at gatherings like funeral luncheons—hence the name. This comforting side dish is especially popular during the holidays, making it a great pairing with other Thanksgiving recipes or served at the Christmas table.
The dish combines tender potatoes in a creamy, cheesy sauce topped with a crunchy cornflake crust. Made with convenient ingredients like frozen potatoes, canned cream of chicken soup, and cornflakes, it’s simple to prep ahead of time. Just bake it until hot and bubbly, and it’s ready to delight your guests.
Ingredients You’ll Need
- Potatoes: Use about 2 pounds (32 ounces) of frozen diced or shredded hash browns. Using pre-cut frozen potatoes is a convenient option since they’re already partially cooked (blanched). I typically use the diced hash browns as a side dish for dinner, or the flatter shreds for a more casual brunch, similar to a hashbrown casserole.
- Cheese: Use sharp cheddar cheese for a tangy flavor. The shreds melt and bind the casserole together.
- Sour Cream: The thick, creamy, and tangy dairy product makes for a delicous sauce base for the potatoes.
- Cream of Chicken Soup: This condensed soup is used as an easy short cut to add a savory taste. It contains cornstarch and flour to help thicken the sauce.
- Seasoning: To enhance the savory taste of the potatoes, add kosher salt, black pepper, and nutmeg. The sweet spice adds aroma and depth to the sauce.
- Herbs: Chives add a delicate and fresh onion and garlic flavor to the dish.
- Dried Onion: Dehyrated minced onion adds a roasted allium flavor to the dish, similar to French onion dip. They are potent in flavor, without having a sulfurous and raw taste. You can use dried onion flakes for more crunch.
- Butter: Metled butter adds richness to the sauce. It’s also tossed with the crushed corn flakes to make the topping crunchier.
- Corn Flakes: The crispy cornflake cereal is the perfect topping to add a big crunch factor to the creamy potatoes.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This recipe for funeral potatoes is easy to customize! Try these tasty options:
- Using Fresh Potatoes: I reccomend mealy Russet potatoes for the most tender texture. Peel and cut into 1/2-inch cubes. Blanch the potatoes in salted water for a few minutes until tender. You can shock them in cold water to stop the cooking process, then drain. Don’t overcook! You want the potatoes to retain their structure when mixed with the sauce.
- Seasoning: Try adding garlic powder or dried minced garlic. Add smoked paprika for a smokey flavor. Make it spicy with cayenne, chili powder, chipotle, or hot sauce.
- Vegetables: Add sauteed onions, bell peppers, or corn. Diced caramelized onions would add a sweet and savory flavor.
- Canned Soup: Try cream of mushroom soup or cream of celery soup for a vegetarian option.
- Cheese Swaps: Try pepper Jack, monetery jack, smoked gouda, mozzarella, and add grated parmesan.
- Toppings: Try crushed potato chips, ritz crackers, or bread crumbs for a crunchy topping.
How to Make Funeral Potatoes
Step 1: Defrost the Potatoes
Thaw the potatoes in the refrigerator overnight or use the microwave on the defrost setting until they are no longer icy. Gradual thawing prevents excess moisture from diluting the creamy sauce in the casserole. Be sure to drain off any water.
Step 2: Heat the Oven
Position the oven rack in the center to ensure even heat distribution, then preheat the oven to 350ºF (177ºC). This moderate temperature cooks the potatoes and browns the topping.
Step 3: Make the Sauce
In a large bowl, add the sour cream, cream of chicken soup, melted butter, dried minced onion, salt, black pepper, and a pinch of nutmeg.
Whisk to combine. This creamy mixture creates a flavorful base, coating the potatoes evenly and adding depth with a hint of warm spice.
Step 4: Add the Potatoes and Cheese
Fold in the defrosted potatoes, shredded cheese, and chives. Stirring thoroughly ensures that each potato piece is evenly coated in the creamy base, allowing the cheese to melt uniformly.
Step 5: Prepare the Topping
In a small bowl, mix melted butter with salt, creating a seasoned coating. Place the cornflakes in a medium bowl, lightly crushing them if smaller pieces are desired for an even topping texture. Drizzle the butter mixture over the cornflakes, stirring to ensure each piece is well-coated.
Ingredient Chemistry: This preparation allows the cornflakes to crisp up in the oven, adding a crunchy layer to contrast with the creamy casserole. The milk solids in the butter brown, giving a nutty butterscotch taste and aroma. Watch closely for if the buttery corn flakes toast too quickly, covering the dish with foil will stop the color change.
Step 6: Assemble the Casserole
Spread the potato mixture evenly in a 13×9-inch baking dish, creating a uniform layer for consistent baking.
Sprinkle the cornflake mixture over the top, ensuring it fully covers the surface.
Step 7: Bake
Bake the potato casserole for 45 to 55 minutes, or until it’s hot and the cornflake topping is golden brown and crispy. Target a casserole temperature of around 180 to 190ºF (82 to 87ºC).
Tips for Perfect Execution: If the topping begins to brown too quickly, typically around the 30-minute mark, loosely cover the dish with foil to prevent over-browning while allowing the casserole to finish cooking evenly.
Step 8: To Serve
For a fresh finish, garnish with chives just before serving. These are the best funeral potatoes, especially served hot to enjoy the creamy texture and crispy topping. This is the ultimate comfort food, especially served during the holidays with roast turkey and homemade gravy.
Frequently Asked Questions
Funeral Potatoes earned their name because they’re often served at post-funeral gatherings, especially in the Midwest. Easy to make in large batches, these comforting, cheesy potatoes became a staple for feeding crowds during times of support and remembrance.
Yes, you can use fresh starchy potatoes instead of frozen hash browns. Just peel and dice the potatoes into small, even cubes. To achieve a similar texture, blanch them in boiling water for a few minutes to soften slightly, then drain and let them cool before mixing with the other ingredients. This extra step helps the potatoes cook evenly.
Yes, you can freeze funeral potatoes! To make it ahead, assemble the casserole without the topping, cover it tightly with plastic wrap and aluminum foil, and freeze it for up to 3 months. When you’re ready to bake, thaw the casserole in the refrigerator, add the cornflake topping, and bake as directed. This method preserves the creamy texture while ensuring the topping stays crispy and fresh.
You can use crushed Ritz crackers, potato chips, tortilla chips, cheddar crackers, or panko breadcrumbs for a similar crunchy topping.
More Potato Sides
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Funeral Potatoes
Ingredients
- 32 ounces frozen diced hashbrown potatoes, or shredded
- 2 cups sour cream
- 10.5 ounces canned cream of chicken soup
- 8 tablespoons unsalted butter, melted, divided
- 2 tablespoons dried minced onion
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg, optional
- 2 cups shredded sharp cheddar cheese
- 2 ½ cups corn flakes cereal
- 1 tablespoon sliced chives, or green onions, optional
Instructions
- Defrost the Potatoes – Thaw the potatoes in the refrigerator overnight or in the microwave on the defrost setting until no longer icy. Drain off any water.
- Heat the Oven – Set the oven rack to the center position. Heat the oven to 350ºF (177ºC).
- Make the Sauce – In a large bowl, whisk together the sour cream, cream of chicken soup, 5 tablespoons of melted butter, dried minced onion, ¾ teaspoon salt, black pepper, and nutmeg if using.
- Add the Potatoes and Cheese – Add the defrosted potatoes, shredded cheese, and chives. Stir to combine.
- Prepare the Topping – In a small bowl, combine 3 tablespoons melted butter and ¼ teaspoon of salt. Add the corn flakes to a medium bowl. If you prefer smaller cereal pieces, lightly crush them to the desired size. Drizzle the butter mixture over the corn flakes and stir to coat.
- Assemble the Casserole – Evenly spread the potato mixture in a 13×9-inch baking dish. Sprinkle the corn flake mixture on top to cover the surface.
- Bake – Bake until hot and the topping is golden brown and crispy, 45 to 55 minutes. If the corn flakes are browning too quickly, around 30 minutes, loosely cover the baking dish with foil.
- To Serve – If desired, garnish with chives right before serving. Serve while still hot.
Recipe Video
Notes
- Serving Size: About 1 cup
- Using Fresh Potatoes: Peel and dice Russet potatoes into 1/2-inch cubes. Boil in salted water until fork tender but not mushy. Drain and cool slightly.
- Dried Onion Substitute: Use 1 to 2 teaspoons of onion powder to taste.
- If Using Salted Butter: Omit the salt from the recipe or add to taste.
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Cover and warm in the oven at 325ºF (162ºC) until hot. Alternatively, microwave in 30-second increments.
- Make Ahead: The casserole can be assembled without the topping and refrigerated 2 days ahead. It can also be covered, frozen for 3 months, then defrosted before topping and baking.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Bree says
This is by far the BEST funeral potato recipe I’ve ever had. It was such a hit at today’s Thanksgiving dinner. I think the addition of the nutmeg was what made it so much better. I highly recommend this recipe! Yum!!
Jessica Gavin says
Yay! Thank you for making the funeral potatoes recipe. I love the addition of the nutmeg too!