Cheesy Potatoes (Funeral Potatoes) Recipe
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.
- 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
