Cheesy Potatoes (also called Funeral Potatoes) are the ultimate comfort food! This easy hash brown casserole is loaded with cheesy potatoes, onion, garlic, sour cream and has a crunchy cornflake topping. The perfect side dish!
This post is sponsored by Challenge Dairy.
It’s right about this time of year when I realize that the holidays are in full swing. I’m finalizing my Thanksgiving menu and looking forward to Christmas at the same time. I’m also really looking forward to eating all.the.food.
Funeral Potatoes Recipe
I’ve got all kinds of yumminess happening in my home these days but one recipe I wanted to make sure to get to you before the holidays arrived are these Cheesy Potatoes. This simple cheesy potato casserole is a holiday staple for Thanksgiving, Christmas and Easter too!
Why are they called Funeral Potatoes?
This simple dish goes by a number of names: Funeral Potatoes, Cheesy Potatoes, Cheesy Potato Casserole, and even Party Potatoes. They all are referring to slight variations of this classic comfort dish.
This recipe is commonly called funeral potatoes because it’s a popular dish to bring to families after a funeral. It’s homey, comforting, and everyone loves it.
More Side Dish Favorites
This cheesy potato casserole recipe makes a delicious side dish with any meal and it’s especially wonderful for the holidays. It’s one of those simple casseroles that seemingly goes with anything. Here are a few more of our favorite side dishes:
Cheesy Potato Casserole Ingredients
One of the best things about this recipe is that it’s so easy to make and requires very few ingredients – even though we’re making our own cream of chicken!
I used Challenge butter in this recipe because it is my favorite brand of butter! I’ve used Challenge for years and years and trust them with all of my baking and cooking.
Made with 100% real cream, it’s my butter of choice!
Here’s a look at what you’ll need:
- diced hash brown potatoes or shredded hash brown potatoes – these will need to be defrosted in order to cook properly. Remove potatoes from the oven and spread out on a large baking sheet to quickly defrost.
- butter – I used unsalted butter in this recipe but you can use salted if that’s what you have on hand
- all purpose flour – to create the roux for the sauce
- salt and freshly ground black pepper – to season the potatoes and sauce
- sour cream – this makes this cheesy potato casserole dish extra creamy
- sharp cheddar and Monterey Jack cheese – freshly grated
- onion – this gives nice flavor to our homemade cream of chicken sauce
- garlic cloves – additional flavor for the dish, and there is literally nothing better than onion and garlic sautéing in butter – YUM!
- low sodium chicken broth or stock – for the sauce
- milk – for our creamy sauce
- cornflakes – for a lovely crunch topping. See below for more delicious topping ideas.
Any cheese will work in this recipe but I do recommend grating a block of cheese instead of buying it pre-shredded in a bag. The cheese will melt much better!
How To Make Cheesy Potatoes
Prep the potatoes and casserole dish:
- Preheat oven 350F. Butter a 9×13 baking dish and set aside.
- Place potatoes in a bowl and toss with melted butter and salt and pepper.
- Stir in sour cream and 2 cups of cheese.
Make the homemade cream of chicken:
- Melt butter in a large skillet. Add onions and cook until translucent. Add garlic.
- Sprinkle with flour and continue cooking for another minute.
- Slowly whisk in chicken stock and then the milk. Bring to a simmer, season with salt and pepper, and continue cooking for three to four minutes until thickened.
- Pour cream sauce over the potato mixture and gently fold to combine.
- Transfer to prepared baking dish. Top with remaining cheese.
- Combine melted butter and cornflakes and spread over the top.
- Cover and bake for 20 minutes.
Don’t want to buy frozen potatoes? Make your own!
Dice potatoes into small cubes about 1/4 – 1/2 inches and add them to salted boiling water. Cook just until tender, about 6 minutes. Drain well and return the potatoes to the hot pot to cook off any additional water. Let cool for 15 to 20 minutes before proceeding with the recipe.
OR for shredded hash browns, make your own hash browns by peeling and parboiling 8 medium potatoes. Let cool and then grate.
Funeral Potatoes FAQs
Can you freeze funeral potatoes? Yes. Prepare as directed but don’t add the topping. Cover tightly with plastic wrap and/or foil and freeze for up to 3 months. Thaw overnight in the fridge, remove while the oven is preheating, add the topping and bake.
Can this recipe be doubled? Yes! This is a terrific casserole dish to make for a crowd. The recipe can be doubled, tripled, whatever you want or need. If you are bringing it to an event, consider purchasing some disposable pans so you don’t have to worry about collecting your dishes.
Can cheesy potatoes be made in advance? Yes! This recipe can be made in advance. Simply prepare the recipe but don’t put on the topping. Cover tightly and refrigerate for up to 2 days. Remove from the fridge and let come to room temperature (or close). Add the topping and then bake as directed. You will need to add some extra baking time since it will be going into the oven cold. (See freezing instructions above.)
Cheesy Potatoes Variations
There are lots of great twists on this classic cheesy potato casserole recipe. Here are some of our favorites:
- Swap out the cornflakes for a different topping. Try Ritz crackers, breadcrumbs, potato chips, or fried onions. You want something that will add a salty crunchy aspect to this funeral potatoes recipe.
- Add-ins. This recipe is the perfect jumping off point for making a very customized dish. You can add in bacon, ham, veggies such as broccoli or peas, jalapenos, green onions – you really can’t go wrong!
- Shredded hash browns or diced hash brown potatoes. Either work and both are delicious! You can also prepare this recipe with fresh potatoes:
- Dice potatoes into small cubes about 1/4 – 1/2 inches and add them to salted boiling water.
- Cook just until tender, about 6 minutes. Drain well and return the potatoes to the hot pot to cook off any additional water.
- Let cool for 15 to 20 minutes before proceeding with the recipe.
More Potato Recipes
How To Make Funeral Potatoes
Cheesy Potatoes (Funeral Potatoes)
- 32 ounces diced hash brown potatoes or shredded hash brown potatoes, defrosted
- 4 tablespoons unsalted butter melted
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 ½ cups sour cream
- 2 cups sharp cheddar cheese grated
- 1 cup Monterey Jack cheese grated
Creamy Chicken Sauce
- 4 tablespoons unsalted butter
- ½ medium onion diced
- 2 to 3 garlic cloves minced
- ¼ all purpose flour
- 1 cup low sodium chicken broth or stock
- 1 ½ cups milk
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups crushed cornflakes
- 4 tablespoons butter melted
- Preheat the oven to 350F. Lightly grease or butter a 9×13 baking dish and set aside.
- Combine shredded cheeses in a small bowl and toss to combine. Set aside.
- Place defrosted potatoes in a very large bowl and toss with 4 tablespoons of melted butter and salt and pepper.
- Stir in sour cream and 2 cups of the combined cheese. Set aside.
Prepare Cream Sauce
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add onions and cook until translucent, about 4 to 5 minutes. Add garlic and continue cooking, stirring frequently for 1 minute.
- Sprinkle with flour and continue cooking for another minute, stirring to combine.
- Slowly whisk in chicken stock until completely combined and smooth. Slowly whisk in milk until smooth and combined. Bring the mixture to a simmer, season with salt and pepper, and continue cooking for three to four minutes until thickened. Remove from heat.
- Pour cream sauce over the potato mixture and gently fold to combine. Transfer to prepared baking dish. Top with remaining cheese.
- Combine 4 tablespoons of melted butter and cornflakes in a medium bowl tossing to combine.
- Spread the topping over the layer of cheese, making sure it's nice and even. Cover with foil and bake for 20 minutes. Remove foil and bake for another 15 to 20 minutes or until edges are bubbling and cornflakes are golden brown. Let rest for 10 minutes before serving.