Introduction

Cheesy Potatoes, often called Funeral Potatoes, are a comforting casserole filled with creamy potatoes, melted cheese, and a crispy cornflake topping. This classic dish is a favorite at family gatherings and potlucks, offering a rich and satisfying side that everyone will love.

Cheesy Potatoes (Funeral Potatoes) Recipe - Recipe Image

Ingredients

32 ounces diced hash brown potatoes (or shredded hash brown potatoes, defrosted)
4 tablespoons unsalted butter (melted), plus 4 tablespoons unsalted butter for cooking onions, plus 4 tablespoons butter (melted) for topping
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)
½ medium onion (diced)
2 to 3 garlic cloves (minced)
¼ cup all-purpose flour
1 cup low sodium chicken broth (or stock)
1 ½ cups milk
2 cups crushed cornflakes

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease or butter a 9×13 baking dish and set aside.
Step 2: In a small bowl, combine the shredded cheddar and Monterey Jack cheeses. Toss to mix and set aside.
Step 3: Place the defrosted potatoes in a very large bowl. Add 4 tablespoons of melted butter, salt, and pepper. Toss to coat evenly.
Step 4: Stir in the sour cream and 2 cups of the combined cheese mixture. Set this potato mixture aside for now.
Step 5: Melt 4 tablespoons of butter in a large skillet over medium heat. Add the diced onions and cook for 4 to 5 minutes until translucent. Add the minced garlic and cook, stirring frequently, for 1 minute more.
Step 6: Sprinkle the flour over the onion and garlic mixture, stirring to combine. Cook for about 1 minute.
Step 7: Slowly whisk in the chicken broth until smooth, then whisk in the milk until fully combined. Bring the mixture to a gentle simmer, seasoning with salt and pepper. Cook for 3 to 4 minutes until thickened, then remove from heat.
Step 8: Pour the cream sauce over the potato mixture and gently fold everything together. Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining cheese.
Step 9: In a medium bowl, combine the crushed cornflakes with 4 tablespoons of melted butter and toss to coat well.
Step 10: Evenly spread the cornflake topping over the cheese layer. Cover the baking dish with foil and bake for 20 minutes.
Step 11: Remove the foil and continue baking for another 15 to 20 minutes until the edges are bubbling and the cornflakes are golden brown.
Step 12: Allow the casserole to rest for 10 minutes before serving. This helps it set and makes it easier to slice.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.
Mix in cooked chopped ham or bacon for added flavor and protein.
Try different cheese blends like mozzarella or pepper jack for a twist.
Make this ahead of time and refrigerate before baking; just add a few extra minutes to the baking time if baking from cold.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the crispy topping, or in the microwave for quicker reheating, though the topping may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen hash browns directly without thawing?

It’s best to defrost the potatoes first, as excess moisture from frozen potatoes can make the casserole watery. Drain any liquid after thawing for best results.

Can I make this casserole dairy-free?

You can substitute dairy-free sour cream, milk, and cheese alternatives. Use a plant-based butter or oil for cooking and topping. Keep in mind texture and flavor may vary slightly.

Cheesy Potatoes (Funeral Potatoes) Recipe

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★★★★★

4.5 from 61 reviews

This classic Cheesy Potatoes recipe, also known as Funeral Potatoes, features a creamy blend of hash browns, melted cheese, and a rich cream sauce topped with a buttery, crunchy cornflake crust. Perfect as a comforting side dish for gatherings or holiday meals.

Author: Ella
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Potatoes & Cheese Mixture

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)

Cream Sauce

4 tablespoons unsalted butter
½ medium onion (diced)
2 to 3 garlic cloves (minced)
¼ cup all purpose flour
1 cup low sodium chicken broth (or stock)
1 ½ cups milk
½ teaspoon salt
½ teaspoon freshly ground black pepper

Cornflake Topping

2 cups crushed cornflakes
4 tablespoons butter (melted)

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C). Lightly grease or butter a 9×13 inch baking dish and set aside.
Combine Cheeses: In a small bowl, mix the sharp cheddar and Monterey Jack cheeses and set aside.
Prepare Potatoes: In a very large bowl, toss the defrosted hash brown potatoes with 4 tablespoons melted butter, salt, and pepper. Stir in the sour cream and 2 cups of the mixed cheese until evenly combined.
Make Cream Sauce: Melt 4 tablespoons of butter in a large skillet over medium heat. Add the diced onion and cook until translucent, about 4 to 5 minutes. Add the minced garlic and cook, stirring frequently, for 1 minute.
Thicken Sauce: Sprinkle the flour over the onion and garlic mixture and cook for another minute, stirring constantly to combine well.
Incorporate Liquids: Gradually whisk in the chicken broth until smooth, then slowly whisk in the milk. Bring the mixture to a simmer, season with salt and pepper, and cook for an additional 3 to 4 minutes until the sauce thickens. Remove from heat.
Combine Sauce and Potatoes: Pour the cream sauce over the potato mixture and gently fold to combine thoroughly. Transfer the entire mixture to the prepared baking dish and evenly sprinkle the remaining 1 cup of mixed cheese over the top.
Prepare Cornflake Topping: In a medium bowl, combine the crushed cornflakes with 4 tablespoons of melted butter, tossing to coat evenly.
Assemble and Bake: Spread the cornflake mixture evenly over the cheese layer. Cover the dish with foil and bake for 20 minutes.
Final Baking: Remove the foil and continue baking for 15 to 20 minutes more, or until the edges are bubbling and the cornflake topping turns golden brown.
Rest: Let the casserole rest for 10 minutes before serving to allow it to set and cool slightly for easier serving.

Notes

Using defrosted shredded hash browns is ideal for a smoother texture, but diced potatoes work well too.
For a vegetarian version, substitute vegetable broth for chicken broth.
Make sure to evenly coat the potatoes with sour cream and cheese for rich flavor throughout.
Covering with foil in the first half of baking helps keep moisture in and ensures creamy potatoes.
The cornflake topping adds a delightful crunch, but crushed crackers or breadcrumbs can be substituted if desired.

Keywords: Cheesy Potatoes, Funeral Potatoes, Hash Browns Casserole, Comfort Food, Side Dish, Cheese Casserole