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Cheesy Potatoes (Funeral Potatoes)

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Cheesy Potatoes, also known as Funeral Potatoes, are the ultimate comfort food that’s perfect for any occasion. This casserole is packed with creamy, cheesy potatoes, rich sour cream, savory garlic and onions, and topped with a crispy cornflake crunch. It’s sure to be a crowd-pleaser.

Ingredients

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

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

2 cups crushed cornflakes

4 tablespoons butter, melted

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease or butter a 9×13-inch baking dish and set aside.
  2. In a small bowl, combine the shredded cheeses (cheddar and Monterey Jack) and toss to mix. Set aside.
  3. Place the defrosted hash brown potatoes in a large bowl. Toss them with 4 tablespoons of melted butter, salt, and pepper.
  4. Stir in the sour cream and 2 cups of the mixed cheese. Set aside.
  5. To make the creamy chicken sauce, melt 4 tablespoons of butter in a large skillet over medium heat. Add the diced onion and cook for about 4-5 minutes until translucent. Add the minced garlic and cook for another minute, stirring frequently.
  6. Sprinkle the flour over the onion and garlic mixture, and cook for an additional minute while stirring.
  7. Slowly whisk in the chicken broth until smooth, followed by the milk. Bring to a simmer, and cook for 3-4 minutes until the sauce thickens. Season with salt and pepper. Remove from heat.
  8. Pour the creamy chicken sauce over the potato mixture and gently fold it together to combine. Transfer this mixture to the prepared baking dish.
  9. Top the casserole with the remaining cheese.
  10. For the crunchy topping, combine the melted butter and crushed cornflakes in a medium bowl, tossing to coat. Spread the cornflake topping evenly over the cheese layer.
  11. Cover with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for another 15-20 minutes, or until the edges are bubbling and the cornflakes are golden brown.
  12. Let the casserole rest for 10 minutes before serving.

Notes

  • You can make this dish ahead of time and refrigerate it for up to a day before baking. Add 10-15 minutes to the baking time when you’re ready to bake it.
  • This recipe can be frozen for up to 3 months before baking. Bake from frozen, increasing the time to 1 hour or more, depending on your oven.
  • If you prefer a vegetarian version, replace the chicken broth with vegetable broth.
  • For extra flavor, you can add crumbled bacon, diced ham, or a sprinkle of red pepper flakes.

Nutrition

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