Cheesy Potatoes Funeral Potatoes

Cheesy potatoes always mean comfort around my table This creamy cheesy hash brown casserole topped with buttery crisp cornflakes checks every box for a hearty side dish that steals the spotlight at potlucks family dinners or holiday spreads I am always amazed how quickly it disappears no matter the crowd

I first made this dish for a friend’s family gathering and now it is always requested for every major holiday at my house My kids call dibs on leftovers before they even hit the fridge

Ingredients

• Diced or shredded hash brown potatoes: Frozen potatoes make this recipe so quick but I always look for hash browns with no additives or weird coloring
• Unsalted butter: It adds a rich flavor throughout and makes the topping irresistible Always choose high quality butter for best results
• Salt and freshly ground black pepper: Essential seasoning for pulling everything together Use fresh pepper for more punch
• Sour cream: Creaminess and tang that balances the cheese I use full fat for best texture
• Sharp cheddar cheese: The big cheesy flavor comes from sharp cheddar Always grate your own if you can for smoother melting
• Monterey Jack cheese: Mildly creamy and helps the casserole stay extra gooey Freshly grated works best
• Onion and garlic: The real flavor makers Dice onion fine so it melts into the sauce and mince garlic for best results
• All purpose flour: Needed to thicken the homemade creamy chicken sauce Unbleached flour keeps flavors pure
• Low sodium chicken broth or stock: Adds savory richness without too much salt Use good quality or homemade stock if possible
• Milk: Whole milk gives the creamiest base but two percent works in a pinch
• Crushed cornflakes: The classic crunchy topping adds contrast to all the softness
• Creamy Chicken Sauce: Homemade sauce is so much tastier than canned soup and makes all the difference

Step-by-Step Instructions

Preheat Oven and Prep Dish:

Set oven to three hundred fifty degrees and lightly butter or grease a nine by thirteen baking dish This prevents sticking and helps crisp the edges

Mix Cheese:

Combine grated cheddar and Monterey Jack in a small bowl Toss together to ensure even distribution for every bite

Prepare Potatoes:

In a very large bowl toss defrosted hash browns with melted butter salt and pepper Make sure every piece is well coated

Add Creaminess:

Stir in sour cream and most of the grated cheese mixture Save a bit for the topping later The potatoes should look rich and creamy at this stage

Make Creamy Sauce:

Melt butter in a large skillet over medium heat Add diced onions and cook until translucent about four to five minutes Stir in minced garlic and cook for another minute until fragrant Sprinkle flour over the mixture Stir it in and cook for another minute to eliminate any raw taste

Simmer and Thicken:

Slowly whisk in chicken broth making sure it blends smoothly with no lumps Then whisk in milk Continue cooking while whisking until the sauce thickens in about three to four minutes Season with salt and pepper and remove from heat

Combine Everything:

Pour the hot cream sauce over the potato mixture Gently fold until evenly mixed The heat from the sauce melts the cheese for an extra creamy finish Transfer everything to the prepared baking dish and level the mixture

Add Toppings:

Sprinkle the reserved cheese over the potatoes For the crunch combine melted butter and crushed cornflakes in a bowl Mix until coated and spread evenly across the casserole

Bake:

Cover loosely with foil and bake for twenty minutes Remove the foil and bake another fifteen to twenty minutes or until the edges are bubbling and the cornflakes are deeply golden brown Rest for ten minutes before slicing This helps the casserole firm up for serving

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Storage Tips

Once the casserole is cool cover it tightly with foil or transfer to airtight containers It will keep in the fridge for up to four days If you want to freeze just portion it out once cooled and wrap or seal tightly Reheat in the oven for the best crispy topping or microwave for a quick lunch

Ingredient Substitutions

You can swap in Greek yogurt for sour cream if needed and use any melty cheese you like such as Colby or mozzarella For the topping try crushed Ritz crackers or panko breadcrumbs if cornflakes are not handy Rotisserie chicken stirred in also turns this into a main dish

Serving Suggestions

This cheesy potato casserole goes perfectly with ham roast chicken or even just a green salad for lunch I also love it alongside eggs for a cozy brunch Guests always ask for seconds so I make extra

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A Bit of History

Funeral potatoes got their nickname from being the go to dish at potlucks after a funeral service in the American West They became a comfort food favorite because they were filling easy to share and everyone loved them Now they show up at every kind of celebration and even my picky eaters always want more

Recipe FAQs

→ Can I use fresh potatoes instead of frozen hash browns?

Yes, you can grate or dice fresh potatoes. Make sure to rinse and pat them dry to remove excess starch before combining with the other ingredients.

→ How do I prevent a soggy casserole?

Be sure to defrost and thoroughly drain frozen hash browns. Also, don't skip the baking step without foil to crisp the cornflake topping.

→ Is it possible to make this dish ahead of time?

Absolutely. Assemble the casserole without the cornflake topping, cover, and refrigerate for up to 24 hours. Add the topping just before baking.

→ Can I substitute the cornflake topping?

Panko breadcrumbs, crushed Ritz crackers, or potato chips are excellent alternatives for the crunchy top layer.

→ What can I serve alongside this casserole?

This dish pairs well with roasted meats, poultry, ham, or a fresh green salad to balance its rich flavors.