Funeral Potato Recipe
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4.8
72 reviews
Excellent
Funeral Potato Recipe
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Funeral Potato Recipe combines frozen hash brown potatoes with cheddar cheese and sour cream, baked under a homemade white sauce and topped with buttery corn flakes. The creamy, cheesy casserole has a crunchy topping that provides texture contrast to the tender potatoes and rich sauce. This dish is hearty and comforting, frequently served as a side for gatherings or potlucks.
Description
This Funeral Potato Recipe assembles frozen cubed hash browns tossed with butter, sharp cheddar cheese, and sour cream, layered in a baking dish. The white sauce is made separately by melting butter and sautéing chopped onion and garlic, then whisking in flour to form a roux. Chicken broth and milk are added gradually to create a creamy bechamel seasoned with salt and pepper. This sauce enriches the potatoes for a flavorful, moist casserole.
A topping of butter-coated corn flakes adds a crisp, golden crust during baking. The casserole is baked until bubbly and the topping is browned, yielding soft tender potatoes beneath a creamy, cheesy surface with textural crunch.
The recipe allows thawing the hash browns for a softer texture or using them frozen for firmer potatoes. It also describes an alternative method using canned cream of chicken soup as a shortcut. Proper freezing and thawing instructions are included for make-ahead convenience.
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Ingredients
- 32 ounces hash brown frozen, cubed
- 1/4 cup butter (half stick)
- 2 cups cheddar cheese shredded, sharp
- 1 & 1/2 cups sour cream
For the white sauce
- 1/4 cup butter (half stick)
- 1/2 medium onion chopped
- 2 teaspoons garlic minced
- 1/4 cup flour
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the topping
- 1/4 cup butter (half stick)
- 3 cups corn flakes
Instructions
- Note: The following recipe is for the homemade version making your own white sauce. If you want the recipe using a can of cream of chicken soup, see notes below!
- If you have time, open your package of frozen hash browns and put it in a colander over the sink. Let the potatoes thaw for 2-4 hours. If you let them thaw, the potatoes will turn out slightly softer. If you are in a hurry, you can add the potatoes to this dish completely frozen (I tried it both ways). The potatoes will be slightly more firm but they still taste great. I do recommend thawing if you have time.
- Preheat your oven to 350 degrees F. Spray a 9x13 inch pan with nonstick spray, or rub with butter.
- In a large bowl, melt 1/4 cup butter. Add the potatoes (thawed or frozen) and stir together to coat with butter.
- Add 2 cups of cheddar cheese (pack it well) and 1 and 1/2 cups sour cream.
- Make the white sauce: In a medium skillet, melt 1/4 cup butter over medium heat. Add 1/2 an onion, chopped. Let the onion saute in the butter for about 3-5 minutes, until they are starting to look translucent.
- Add 2 teaspoons garlic and saute for 1 more minute, until fragrant.
- Add 1/4 cup flour a little bit at a time, stirring constantly. (Incorporate the flour into the butter by stirring, then add a bit more, etc.) Once all the flour is added, continue to cook over medium heat for about 1 minute to cook out the "raw" flour taste.
- Slowly add 1/2 cup chicken broth, using the same method as before. Add a little bit while stirring constantly, and once it is incorporated, at more. Do the same thing with 1/2 cup milk.
- Stir the mixture until all the liquid has been absorbed. You should have a thick white sauce.
- Season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Add the white sauce to the potato mixture. Stir it all together.
- Add the potatoes to the prepared 9x13 inch pan. Spread evenly.
- In a medium bowl, melt 1/4 cup butter.
- In a small bowl, add 3 cups corn flakes. Use your hands to crush them a little bit. It doesn't have to be perfect, some larger flakes is okay. Dump the corn flakes into the bowl with the melted butter (and wipe out the small bowl and put it back in the cupboard.) You could also crush the corn flakes in a ziplock bag if you prefer.
- Coat the corn flakes with butter and spread evenly on top of the potatoes
- Bake (do not cover) at 350 for about 40-50 minutes, until some of the corn flakes are starting to brown and it looks bubbly around the edges.
- Let sit for a few minutes to settle and then dig in! This goes really well with ham.
Notes
- Thaw frozen hash browns for 2-4 hours before mixing for softer potatoes; frozen potatoes yield firmer texture but still tasty.
- For a shortcut, substitute homemade white sauce with a can of cream of chicken soup.
- To freeze, assemble the casserole without the cornflake topping in a disposable pan and freeze up to 2 months; thaw on counter before baking with topping added.
- Bake according to instructions to ensure the interior is heated through and the topping is crisp and golden.
Nutrition Information
Show Details
Serving
1serving
Calories
339kcal
(17%)
Carbohydrates
24g
(8%)
Protein
8g
(16%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
66mg
(22%)
Potassium
323mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
865IU
(17%)
Vitamin C
9mg
(10%)
Calcium
194mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 339kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Potassium | 323mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 194mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
72 reviews
Excellent
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