Cheesy Potatoes (Funeral Potatoes)
A comforting casserole made with creamy potatoes, rich cheese, and a crunchy topping that is perfect for any gathering.
Ingredients
Potato Base
- 3 pounds russet potatoes, peeled and cut into 1-inch cubes Or substitute with 6 cups frozen hash browns for speed.
- 1 cup sour cream Plain Greek yogurt is an excellent healthy option.
- 1 can cream of chicken soup (10.5 ounces) For a dairy-free route, try a mushroom or celery soup alternative.
- 1/2 cup milk Any kind works; oat milk keeps it dairy-free.
- 4 tablespoons butter, melted Olive oil works for a lighter finish.
- 2 teaspoons onion powder Or substitute with 1 small sautéed onion.
- 1 teaspoon garlic powder Or substitute with 2 cloves garlic for fresh flavor.
- Salt and pepper to taste
Cheesy Mix
- 2 cups shredded sharp cheddar cheese Use extra-sharp for more tang.
Topping
- 1 cup crushed cornflakes or panko crumbs Panko gives a lighter, crispier topping.
- 1 tablespoon melted butter Added to the topping mixture.
Garnish
- Chopped chives or parsley
Instructions
Preparation
- Preheat your oven to 350°F and butter a 9×13-inch baking dish.
- If using fresh potatoes, boil the cubes until just tender, about 8 to 10 minutes, then drain. If using frozen hash browns, thaw slightly and squeeze out excess moisture.
- In a large bowl, stir together the sour cream, cream of chicken soup, milk, melted butter, onion powder, garlic powder, salt, and pepper until smooth and glossy.
- Fold in the cheese and potatoes, gently coating each piece so the mixture looks indulgent and creamy.
- Transfer the mixture to the prepared baking dish, smoothing the top with a spatula.
Topping and Baking
- Combine the crushed cornflakes or panko with a tablespoon of melted butter; sprinkle evenly over the casserole.
- Bake for 35 to 40 minutes until bubbling and golden. Broil for 1 to 2 minutes for an extra-browned topping, watching closely.
- Let rest for 5 minutes, then garnish with chives and serve immediately.
Notes
Make-ahead: Assemble in the baking dish, cover tightly, and refrigerate up to 24 hours before baking. Add 5 to 10 minutes to bake time if chilled. Store leftovers in an airtight container for up to 4 days. Freeze in a foil pan for up to 3 months.