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Funeral Potatoes Recipe
A creamy, cheesy oven-baked casserole that’s the ultimate comfort food side dish—perfect for potlucks, holidays, or any time you crave a crunchy, golden top.
Full Recipe Introduction
Funeral potatoes are a classic potato casserole hailing from midwestern church gatherings, where neighbors drop off comforting dishes after a loss. But you don’t need a funeral to enjoy this crowd-pleasing, oven-baked casserole. What makes this funeral potatoes recipe stand out is its dreamy blend of creamy potatoes, sharp cheddar, and a buttery, crunchy topping. I first whipped it up for my granddaughter’s first birthday potluck—true story—and it vanished faster than you can say “comfort food.” It’s simple enough for weeknight dinners, yet special enough for holiday feasts: think Easter brunch, Thanksgiving sides, or a Christmas Eve buffet. Plus, with options like Greek yogurt in place of sour cream, it’s as adaptable as your menu demands.
Why You’ll Love This Recipe
• Creamy interior meets a crispy, golden crunch
• Oven-baked ease—minimal hands-on time
• Feeds 10–12 hungry guests (or leftovers for days!)
• Perfect for potluck, holiday dinner, or Sunday supper
• Uses pantry staples: frozen hash browns or fresh potatoes
• Customizable: swap cheeses, add ham, or go vegetarian
• Make-ahead friendly—assemble in the morning, bake later
• Comfort food at its finest, with that signature cheesy pull
Ingredients
• 3 pounds russet potatoes, peeled and diced (or substitute 1 (30-ounce) bag frozen shredded hash browns—thawed)
• 2 cups sharp cheddar cheese, shredded (try Cabot or Tillamook for extra tang)
• 1 cup sour cream (or use whole-milk Greek yogurt for extra creaminess)
• ½ cup unsalted butter, melted, plus 2 tablespoons for topping
• ½ cup finely diced yellow onion (Vidalia adds sweetness)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika (optional, for a subtle kick)
• 1 teaspoon kosher salt, ½ teaspoon black pepper
• 2 cups crushed cornflakes or crushed potato chips (for that iconic crunchy top)
Tips on prepping:
– Fresh potatoes: rinse, peel, and dice to even ½-inch cubes for uniform baking.
– Frozen hash browns: squeeze out excess moisture with a kitchen towel before mixing.
– Cheese: grate your own—pre-shredded cheese often has anti-caking agents that can affect melt.
Directions
1. Preheat your oven to 350°F. Lightly butter a 9×13-inch casserole dish (or spray with nonstick oil).
2. In a large bowl, combine diced potatoes (or thawed hash browns), shredded cheddar, sour cream, melted butter, diced onion, garlic powder, onion powder, paprika, salt, and pepper. Stir until everything’s evenly coated—use a silicone spatula for easy scraping.
3. Transfer the potato mixture into the prepared dish. Press down gently with the back of a spoon to level the surface.
4. In a small bowl, toss crushed cornflakes (or chips) with 2 tablespoons melted butter to coat each flake—this ensures a crisp, golden topping.
5. Evenly sprinkle the buttery crunch over the potatoes, pressing lightly so it sticks.
6. Bake for 35–40 minutes, or until the casserole bubbles at the edges and the top is deep golden brown. If you like it extra crispy, broil on high for the last 2 minutes—just watch closely so it doesn’t burn.
7. Let the dish rest for 10 minutes after removing from the oven; this helps the layers set and makes serving neater.
8. Garnish with chopped fresh chives or parsley, if you like a pop of color and herby brightness.
Servings & Timing
Makes 10–12 servings
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Rest Time: 10 minutes
Total Time: About 1 hour (including rest—so you can sneak in a quick salad or set the table!)
Variations
• Swap sharp cheddar for Gruyère and fontina for a nuttier flavor.
• Stir in 1 cup diced cooked ham or turkey for a heartier main-dish casserole.
• Use sweet potatoes in place of russets for a sweeter, nutrient-packed twist.
• Make it gluten-free by using crushed gluten-free crackers or gf cornflakes.
• Add 1 cup steamed broccoli florets for extra color and veggies.
• Top with panko breadcrumbs mixed with Parmesan for a gourmet crunch.
Storage & Reheating
Refrigerator: Cover leftovers tightly and store up to 4 days.
Freezer: Portion into airtight containers; freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Bake at 325°F for 15–20 minutes (covered) until warmed through; uncover and broil 1–2 minutes for crispiness.
Make-ahead: Assemble in the dish, cover, and refrigerate up to 24 hours; add topping just before baking.
Notes
• I learned from testing that squeezing extra moisture from frozen hash browns is a game-changer—you’ll avoid a watery interior.
• If you prefer a lighter version, swap half the butter for olive oil and half the cheddar for part-skim mozzarella.
• For an extra layer of flavor, stir in ½ teaspoon Dijon mustard or 1 tablespoon chopped fresh dill.
• Allowing the casserole to rest before serving helps it hold its shape—no one wants a sloppy scoop!
FAQs
Q1: Can I use cream cheese instead of sour cream?
A: Absolutely—substitute 4 ounces softened cream cheese for a tangier, ultra-creamy texture.
Q2: Are funeral potatoes gluten-free?
A: The classic recipe isn’t, but using crushed gluten-free crackers or gf cornflakes makes it safe for gluten-sensitive guests.
Q3: How do I get the topping extra crunchy?
A: Toss your crumbs in melted butter, and broil for the last 1–2 minutes of baking—watch carefully to prevent burning.
Q4: Can I halve the recipe?
A: Sure—use an 8×8-inch dish, and reduce bake time by about 5–10 minutes, checking for bubbling edges.
Q5: What’s the best potato choice?
A: Russets give you fluffy interior; Yukon Golds add natural buttery flavor. Frozen hash browns are a time-saver.
Q6: How do I reheat single servings?
A: Microwave on medium power for 60–90 seconds or bake covered at 325°F for 10 minutes.
Q7: Is this vegetarian?
A: Yes—omit any meat add-ins, and use vegetable-based stock or seasonings if you like.
Q8: Can I prep this a day ahead?
A: Definitely—assemble, cover, and refrigerate; pop it in the oven when guests arrive.
Conclusion
This Funeral Potatoes Recipe is creamy, cheesy, and crunchy—the trifecta of comfort food. Whether you’re feeding a crowd or just craving a cozy side dish, it never disappoints. Give it a whirl, then come back and let me know how it turned out—or snap a pic and tag me! For more casserole magic, check out my Cheesy Broccoli Casserole or Simple Scalloped Potatoes next.
Funeral Potatoes Recipe
Ingredients
- 3 pounds russet potatoes peeled and diced
- 2 cups sharp cheddar cheese shredded (try Cabot or Tillamook for extra tang)
- 1 cup sour cream (or use whole-milk Greek yogurt for extra creaminess)
- 1/2 cup unsalted butter melted, plus 2 tablespoons for topping
- 1/2 cup finely diced yellow onion (Vidalia adds sweetness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for a subtle kick)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups crushed cornflakes or crushed potato chips (for that iconic crunchy top)
Instructions
- Preheat your oven to 350°F. Lightly butter a 9x13-inch casserole dish (or spray with nonstick oil).
- In a large bowl, combine diced potatoes (or thawed hash browns), shredded cheddar, sour cream, melted butter, diced onion, garlic powder, onion powder, paprika, salt, and pepper. Stir until well coated.
- Transfer the potato mixture into the prepared dish. Press down gently with a spoon to level the surface.
- In a small bowl, toss crushed cornflakes (or chips) with 2 tablespoons melted butter. Sprinkle the mixture over the potatoes.
- Bake for 35–40 minutes, or until the casserole bubbles at the edges and the top is deep golden brown.
- Let the dish rest for 10 minutes after removing from the oven. Garnish with chopped fresh chives or parsley before serving.
