Easy Cheesy Funeral Potatoes: Ultimate Comfort Food Recipe

Introduction

Ah, Cheesy Potatoes. Doesn’t just the name bring a warm, cozy feeling? Maybe you know them as Funeral Potatoes, a staple at gatherings big and small, from family potlucks and holiday dinners to yes, church functions and sympathy meals. Whatever you call them, there’s no denying the magic of tender potatoes swimming in a rich, creamy cheese sauce, all topped with a delightfully crunchy crust. This isn’t just a side dish; it’s a hug in a casserole dish. It’s one of those recipes everyone asks for, and thankfully, it’s surprisingly simple to whip up. Get ready to make some comfort food memories!

Why You’ll Love This Recipe

• Fast: Most of the time is hands-off baking!
• Easy: Simple steps, straightforward ingredients.
• Giftable: Perfect for bringing to friends, neighbors, or potlucks.
• Crowd-pleasing: Seriously, who doesn’t love cheesy potatoes?

Ingredients

Here’s what you’ll need to gather for this cheesy masterpiece:

• For the Potatoes:
  • 32 ounces diced or shredded hash brown potatoes, defrosted: Make sure they’re fully thawed, or they can get watery.
  • 4 tablespoons unsalted butter, melted: Adds richness right into the potato mix.
  • ½ teaspoon salt: Basic seasoning to enhance flavor.
  • ½ teaspoon freshly ground black pepper: For a little bite.
  • 1 ½ cups sour cream: Creates that essential creamy tang. Use full-fat for the best results!
  • 2 cups sharp cheddar cheese, grated: Sharp cheddar brings the classic cheesy flavor.
  • 1 cup Monterey Jack cheese, grated: Melts beautifully and adds extra gooeyness.
• For the Creamy Chicken Sauce: (Making this from scratch is SO worth it!)
  • 4 tablespoons unsalted butter: The base for our roux.
  • ½ medium onion, diced: Adds a savory depth.
  • 2 to 3 garlic cloves, minced: Because garlic makes everything better.
  • ¼ cup all purpose flour: Our thickening agent.
  • 1 cup low sodium chicken broth or stock: Adds liquid and chicken flavor without being too salty.
  • 1 ½ cups milk: Creates the creamy sauce base.
  • ½ teaspoon salt: To season the sauce.
  • ½ teaspoon freshly ground black pepper: More seasoning!
• For the Crunchy Topping:
  • 2 cups crushed cornflakes: The classic crunchy topping for this dish.
  • 4 tablespoons butter, melted: Binds the cornflakes and makes them extra crispy.

How to Make It

Let’s get cooking! You’ll see how simple it is to bring this comfort classic to life.

1. First things first, preheat your oven to 350°F (175°C). Grab a 9×13 inch baking dish and give it a little spray with cooking spray.
2. Let’s make that dreamy sauce! In a medium saucepan over medium heat, melt the 4 tablespoons of butter for the sauce. Add the diced onion and cook until it’s softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for just 1 minute more until fragrant – don’t let it burn!
3. Whisk in the flour and cook, stirring constantly, for about 1-2 minutes. This is called a roux, and it helps thicken the sauce.
4. Gradually whisk in the chicken broth, making sure to get rid of any lumps. Then, slowly whisk in the milk. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5-10 minutes. Stir in the salt and pepper for the sauce. Remove the sauce from the heat.
5. Now, let’s bring it all together! In a large bowl, combine the defrosted hash brown potatoes, the 4 tablespoons of melted butter for the potatoes, ½ teaspoon salt, and ½ teaspoon pepper. Add the sour cream, the shredded cheddar cheese, and the shredded Monterey Jack cheese. Pour the warm creamy chicken sauce you just made into the bowl with the potato mixture.
6. Gently fold everything together until the potatoes are evenly coated in the glorious cheesy sauce. Be careful not to mash the potatoes!
7. Pour the mixture into your prepared 9×13 inch baking dish, spreading it out evenly.
8. For the topping, grab a medium bowl and combine the crushed cornflakes with the 4 tablespoons of melted butter for the topping. Stir until the cornflakes are coated.
9. Sprinkle the buttery cornflake topping evenly over the potato mixture in the baking dish.
10. Bake in your preheated oven for 40-50 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
11. Let it stand for 5-10 minutes before serving. This lets it set up a bit and prevents burned tongues!

Substitutions & Additions

This recipe is super forgiving and adaptable! Feel free to get creative:

• Cheese: Swap sharp cheddar for mild cheddar, Colby Jack, or even Gruyere for a gourmet twist.
• Sour Cream: Plain Greek yogurt can work in a pinch, but sour cream gives the best texture and flavor.
• Topping: No cornflakes? Try crushed Ritz crackers, potato chips, or even panko breadcrumbs mixed with melted butter.
• Shortcut Sauce: While I love the scratch sauce, you can substitute it with two cans (10.5 oz each) of condensed cream of chicken or cream of mushroom soup mixed with about 1/2 cup of milk or broth.
• Add-ins: Cooked and crumbled bacon, diced ham, sliced green onions, or a pinch of paprika can be stirred into the potato mixture before baking.

Tips for Success

A few pointers to ensure your cheesy potatoes are perfect every time:

• Defrost those spuds! Seriously, fully thawed hash browns are key to preventing a watery casserole.
• Don’t Overmix: Gently fold the ingredients together. Aggressive stirring can break down the potatoes too much.
• Check for Bubbles: Bake until you see that bubbly goodness around the edges – that means the inside is hot and cooked through.
• Crispy Topping: If your topping isn’t getting golden brown, you can pop it under the broiler for 1-2 minutes, but watch it like a hawk so it doesn’t burn!
• Prep Ahead: You can assemble the entire casserole (minus the topping) up to a day ahead. Cover and refrigerate. Add the topping just before baking. You might need to add an extra 10-15 minutes to the baking time if baking from cold.

How to Store It

Leftovers (if there are any!) store really well. Just cover the baking dish tightly with plastic wrap or aluminum foil, or transfer to an airtight container. It will keep in the refrigerator for 3-4 days. To reheat, you can microwave individual portions or cover the dish with foil and warm it in a 300°F (150°C) oven until heated through, about 20-30 minutes.

FAQs

• Why are they called Funeral Potatoes? They got the name because they are commonly served at potlucks associated with funerals or other large gatherings, as they are easy to make in large batches and are comforting.
• Can I use frozen hash browns? Yes, but you MUST thaw them completely first. Leaving them frozen will result in a watery casserole.
• Can I freeze this casserole? Yes! Assemble the casserole (without the topping) and freeze it wrapped tightly. Thaw in the refrigerator overnight before adding the topping and baking as directed (you’ll need extra baking time). You can also freeze baked leftovers.
• Is this dish only for potlucks? Absolutely not! While great for crowds, it’s perfect for holidays, Sunday dinner, or anytime you need some serious comfort food.