Introduction

Cheesy Potatoes, also known as Funeral Potatoes, are a comforting casserole packed with creamy cheese, tender potatoes, and a crunchy cornflake topping. This classic dish is perfect for family gatherings or potlucks and offers rich flavors that everyone will love.

Cheesy Potatoes (Funeral Potatoes) Recipe - Recipe Image

Ingredients

32 ounces diced or shredded hash brown potatoes (defrosted)
4 tablespoons unsalted butter (melted), plus 4 tablespoons unsalted butter for sauce
½ teaspoon salt, plus ½ teaspoon salt for sauce
½ teaspoon freshly ground black pepper, plus ½ teaspoon black pepper for sauce
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
4 tablespoons butter (melted, for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Lightly grease or butter a 9×13-inch baking dish and set aside.
Step 2: In a small bowl, combine the shredded sharp cheddar and Monterey Jack cheeses. Set aside.
Step 3: In a very large bowl, toss the defrosted potatoes with 4 tablespoons melted butter, ½ teaspoon salt, and ½ teaspoon pepper. Stir in the sour cream and 2 cups of the combined cheese mixture. Set aside.
Step 4: To make the cream sauce, melt 4 tablespoons 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.
Step 5: Sprinkle the flour over the onion and garlic mixture and cook for another minute, stirring constantly to combine.
Step 6: Slowly whisk in the chicken broth until the mixture is smooth. Gradually whisk in the milk, continuing to stir until fully combined. Bring the sauce to a simmer and cook for 3 to 4 minutes until it thickens. Season with ½ teaspoon salt and ½ teaspoon pepper, then remove from heat.
Step 7: Pour the cream sauce over the potato mixture and gently fold to combine everything evenly. Transfer the mixture to the prepared baking dish and spread it out.
Step 8: Sprinkle the remaining cheese over the top of the potatoes.
Step 9: In a medium bowl, toss the crushed cornflakes with 4 tablespoons melted butter until well coated.
Step 10: Evenly spread the cornflake topping over the cheese layer in the baking dish.
Step 11: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the edges are bubbling and the cornflakes are golden brown.
Step 12: Let the casserole rest for 10 minutes before serving for the best flavor and texture.

Tips & Variations

For a vegetarian version, substitute the chicken broth with vegetable broth.
Feel free to add cooked bacon or diced ham for extra flavor and protein.
Swap the cornflake topping for toasted breadcrumbs for a different crunchy texture.
Use full-fat sour cream and cheese for the creamiest results.
If using frozen hash browns, ensure they are fully thawed and drained to avoid excess moisture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. Avoid microwaving to keep the topping crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Cheesy Potatoes ahead of time?

Yes, you can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours before baking. Add extra baking time if baking straight from the fridge.

What can I substitute for cornflakes if I have allergies?

You can use crushed potato chips, breadcrumbs, or crushed crackers as an alternative crunchy topping.

Cheesy Potatoes (Funeral Potatoes) Recipe

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5 from 131 reviews

Cheesy Potatoes, also known as Funeral Potatoes, is a comforting, creamy casserole made with shredded hash brown potatoes, a rich cheese blend, and a flavorful cream sauce. Topped with a buttery, crunchy cornflake crust, this baked dish is perfect for family gatherings, potlucks, or as a hearty side for any meal. The combination of sharp cheddar and Monterey Jack cheeses gives it a melty, savory depth, while the cream sauce adds lusciousness and moisture, making every bite indulgent yet satisfying.

Author: Daniel
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

Potato Mixture

32 ounces diced 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 the Oven: Preheat your oven to 350°F (175°C). Lightly grease or butter a 9×13 inch baking dish and set it aside.
Combine Cheeses: In a small bowl, mix the grated sharp cheddar and Monterey Jack cheeses together until well combined. Set aside two cups of this cheese mixture for the potato filling, reserving the remainder for topping.
Prepare Potatoes: Place the defrosted hash brown potatoes in a very large mixing bowl. Toss them with 4 tablespoons of melted butter, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper to coat evenly.
Add Sour Cream and Cheese: Stir the sour cream and two cups of the combined cheese mixture into the potatoes until everything is well incorporated. Set this mixture aside.
Make the Cream Sauce: In a large skillet over medium heat, melt 4 tablespoons of butter. Add the diced onion and cook until translucent, about 4 to 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently.
Thicken the Sauce: Sprinkle the flour over the onion and garlic mixture. Stir continuously for one minute to cook out the raw flour taste.
Add Liquids: Slowly whisk in the chicken broth until the mixture is smooth. Then gradually whisk in the milk, continuing to stir to avoid lumps. Bring the sauce to a gentle simmer and season with ½ teaspoon salt and ½ teaspoon freshly ground black pepper. Continue cooking for 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 the ingredients together to combine thoroughly but carefully to keep some texture.
Assemble in Baking Dish: Transfer the creamy potato mixture into the prepared 9×13 baking dish. Evenly spread the remaining cheese mixture over the top.
Prepare Cornflake Topping: In a medium bowl, combine the crushed cornflakes with 4 tablespoons melted butter, tossing until the cornflakes are fully coated.
Top and Bake: Spread the buttery cornflake topping evenly over the layer of cheese in the baking dish. Cover the dish with foil and bake for 20 minutes.
Finish Baking: Remove the foil and continue baking for an additional 15 to 20 minutes, or until the edges are bubbling and the cornflake topping is golden brown and crispy.
Rest and Serve: Allow the casserole to rest for 10 minutes before serving to let it set and cool slightly.

Notes

Using defrosted frozen hash browns works perfectly and saves prep time.
For extra flavor, smoked paprika can be added to the cream sauce.
You can substitute sour cream with plain Greek yogurt for a tangier taste.
For a vegetarian version, replace chicken broth with vegetable broth.
Be careful not to overmix the potato mixture to keep some texture and avoid mushiness.
Allowing the casserole to rest before serving helps it slice better and improves texture.

Keywords: cheesy potatoes, funeral potatoes, casserole, hash browns, comfort food, cheesy casserole, holiday side dish