Cheesy Funeral Potatoes Recipe

A serving spoon lifting a big scoop of funeral potatoes from the pan.

5 from 1 vote

Funeral Potatoes, also known as "party potatoes" or "cheesy potato casserole," are a classic side dish perfect for any event. From holiday dinners to family gatherings and special occasions, funeral potatoes have been a mainstay of the dinner table for a long time.

Prep Time10

Cook Time55

Total Time1 5

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 365kcal

Author: Amy Nash

Ingredients

1 (28- to 32-ounce) bag frozen hashbrowns, thawed
½ cup salted butter
1 medium onion, chopped
3 cloves garlic, minced
¼ cup all-purpose flour
½ cup chicken broth
½ cup milk
1 teaspoon kosher salt
¼ teaspoon black pepper
2 cups sour cream
2 cups cheddar cheese, grated (medium or sharp)

Topping

3 cups crushed cornflakes
¼ cup salted butter, melted

Instructions

Heat oven to 350°F.
In a large pan over medium heat, add butter. Once the butter has melted, add the chopped onion and saute 3 to 5 minutes, until the onion is soft and translucent. Add the minced garlic and cook another 30 seconds.
Sprinkle flour over the softened onions, then whisk for about 1 minute to remove the raw flour taste. Whisk in the chicken broth and milk. Add salt and pepper, then continue to cook, whisking frequently, until thickened, about 2-3 minutes.
Remove the sauce from the heat and whisk in sour cream.
In a large bowl, combine the thawed and drained shredded potatoes, sauce, and cheese. Stir until everything is evenly combined.
Spread the cheesy potato mixture into a large 9x13" baking dish and press into an even layer.
Cover with foil and bake for 45 minutes, until heated through and bubbly.
In a separate bowl, combine the crushed cornflakes with ¼ cup melted butter. Toss together with a fork to coat the cornflakes with butter, then sprinkle over the top of the cheesy potatoes.
Bake, uncovered, for another 15 minutes until hot, toasted, and bubbling.

Notes

Storage: Leftover funeral potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 10 minutes before serving.
Make-Ahead & Freeze: Baked or unbaked funeral potatoes can be stored in the freezer for up to 3 months. Defrost overnight, then reheat in a 350°F oven for about 40 minutes or until heated through and crispy on top.

Nutrition