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.
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.
Notes
Tips on prepping: For fresh potatoes, rinse, peel, and dice to even ½-inch cubes. For frozen hash browns, squeeze out excess moisture with a kitchen towel. Grate your own cheese for better melt. For a crispier topping, broil for the last 2 minutes of baking.
Nutrition
Calories: 320kcal
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