These easy and delicious Funeral Potatoes (also called cheesy potatoes) are a cheesy hash brown casserole that makes the perfect warm side dish for any meal, holiday dinner, or potluck.
I can't believe the holidays are almost here! These delicious funeral potatoes accompany many Sunday dinner, holiday dinners and potlucks this time of year in our house. They go well with everything and are a huge crowd pleasing side dish.
Why are they called funeral potatoes?
Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints). As sad as that might sound, it shows how comforting and delicious this dish is to have become such a STAPLE. Many people also call them Cheesy Hashbrowns.
These warm, cheesy potatoes with a crispy cornflake crumb topping make a great side dish to ham, turkey or chicken. I've also heard of many people who enjoy this dish for breakfast as a hash brown casserole, with eggs.
No matter how you serve it, it's guaranteed to be a crowd favorite!
How to Make Funeral Potatoes:
Combine the sauce ingredients–sour cream, cream of chicken soup (or use my HOMEMADE cream of chicken soup recipe), 6 tablespoons of melted butter, salt, pepper and dried onion– in a bowl and mix them up.
Add the diced potatoes (you can use frozen cubed hash browns, or use real potatoes. You will need about 10 small diced potatoes, parboiled) and shredded cheese and stir everything to combine it, then pour it into a baking dish.
Crush the cornflakes (I pour them in a ziplock bag and use my hands to crush them). Mix in the remaining 4 tablespoons of melted butter and sprinkle cornflakes over potatoes. Bake funeral potatoes in the oven for 40-50 minutes or until it's bubbly and warmed through.
Can I freeze funeral potatoes, or make them ahead of time?
To make funeral potatoes in advance make the recipe through step 4 when the mixture is spread into a 9×13 inch baking dish. Store covered in the fridge for up to 1 day. Add crushed cornflake topping before baking. Add 5-10 minutes to the bake time if they go into the oven cold from the fridge.
To freeze funeral potatoes, make as directed, but do not add the cornflake topping. Cover and store in freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Add cornflake topping before baking.
What should I serve with funeral potatoes?
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Recipe
Funeral Potatoes
Equipment
Ingredients
- 30 ounces frozen hash browns , diced or shredded will work, THAWED*
- 2 cups sour cream
- 10.5 ounce can cream of chicken soup (or homemade)
- 10 Tablespoons butter , divided, melted
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried minced onion
- 2 cups shredded cheddar cheese
- 2 cups corn flakes cereal
Instructions
- Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm them in the oven at 200 degrees for about 20 minutes, until thawed.
- Preheat oven to 350 degrees F.
- Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well.
- Add potatoes and shredded cheese and stir to combine. Spoon mixture into a single layer in a 9x13'' pan.
- Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.
- Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.
- Bake uncovered at 350 F for 40-50 minutes.
- Serve these with baked ham, oven roasted turkey, or flank steak.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe December 2016. Updated October 2018.
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“Best funeral potatoes I’ve ever eaten” said my son which is something a Mom always wants to hear. Easy and yummy! Made them the night before and baked them for Christmas lunch. I used white cheddar and they were all eaten. Thanks for the recipe!
Couldn’t find my moms recipe so I goggled funeral potatoes and used this recipe…they were THE BEST funeral potatoes I have ever eaten!! Thanks so much!!
Easy recipe great flavor and oh so good
Can you double the recipe for a larger crowd?
Yes, definitely.
How would I make these with regular russet potatoes? Boil first?
Yes, you can! I would par-boil them for a few minutes first.
I am using frozen hash browns, can I make cheesy potatoes and put in the fridge and cook the next day?
Yes, that would work.
I diced the potatoes into 1/2”-3/4” pieces and then par boiled about 3 min with salt and a bay leaf in the water. So delicious!
I am from Australia, but heard about funeral potatoes from the exmormon subreddit. I finally tried these and they were such a hit that my son low-key wants to go to a funeral. I’m making my second lot right now. Love it!
These are a great side dish for any occasion!
I haven’t made these yet. Making them tonite 10/31/2019 for supper. Just the recipe I’ve been looking for, making cheesy hash browns with REAL potatoes!!👌😊🙃🤪😘
Candy 🍁🍂Happy Fall!
I use frozen potatoes O’Brien. And thaw them. I use crushed potatoes on top and sprinkle some melted butter over them
This is one of my familys favorite dishes. For variety, I have modfied it several different ways- feel free to experiment ! I have added a cup of diced ham, fried bacon,(Both on top and in the mix), or topped with potato chips , or Frenches fried onions!
Personally like the Frenches fried onion variety the best, though will say adding ham does make for a good 1 dish meal
What great ideas–thanks for sharing!
This is a great recipe – the homemade cream of soup is brilliant and can be used for other recipes. I did the homemade soup mixture- awesome! My changes: soup mixture, used vegetable bouillon instead of chicken for vegetarian spin, cheese crackers instead of cornflakes (what I had on hand-potato chips would be good too). I also just mixed the crackers with extra shredded cheese instead of butter – lazy cook :). Will visit site again soon. Yum!
OMG, these are very good! My only criticism is i thought it tasted a bit too sour creamy. I will adjust the recipe a little next time, but still, these are my new favorite potato dish.