If you’re looking for the ultimate comfort food side dish, these Cheesy Funeral Potatoes are it! Tender hash brown potatoes are mixed with a creamy sauce, cheddar cheese, and sour cream, then topped with buttery corn flakes for a golden crunch. This is one of those recipes that always shows up at potlucks, holidays, and family gatherings because it never fails to please. If you love cheesy side dishes like this, you might want to try our French Onion Funeral Potatoes.
Why You’ll Love This Recipe
This dish is the ultimate comfort food; rich, cheesy, creamy, and full of flavor. It’s perfect for feeding a crowd, whether you’re hosting a holiday, bringing a dish to a family dinner, or contributing to a potluck. The golden, buttery corn flake topping adds the best crunchy contrast to the creamy potato base, making every bite irresistible. Plus, it’s make-ahead friendly, so you can assemble it in advance and simply bake it when you’re ready to serve.
Variations
- Different toppings: swap the corn flakes for crushed Ritz crackers, potato chips, or panko breadcrumbs.
- Cheese options: mild cheddar is classic, but sharp cheddar, Colby Jack, Monterey Jack, or a mix of cheeses beautifully.
- Add-ins: stir in cooked bacon, diced ham, or green onions for extra flavor.
- Spice level: reduce or omit the cayenne pepper for a milder dish, or add jalapeños for a kick.
Serving Suggestions
These potatoes are the perfect side dish for Easter, Christmas, Thanksgiving, or Sunday dinner. Pair them with ham, oven-roasted chicken, brown sugar glazed ham, or even our marinated steak bites. They also shine at potlucks, don’t be surprised if the dish is scraped clean before the night is over!
Storage and Reheating
Leftover funeral potatoes can be covered and stored in the refrigerator for up to 3 days. To reheat, bake in the oven at 325°F until warmed through, about 20 minutes. If reheating individual portions, the microwave works too, though the topping won’t stay as crisp.
Freezing Tips
You can freeze funeral potatoes before baking. Assemble the casserole without the corn flake topping, then cover tightly with plastic wrap and foil. Freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator, add the topping, and bake as directed.
Funeral Potoates
Ingredients
Potatoes
- 32 ounces frozen cubed hash brown potatoes thawed
- ¼ cup ½ stick unsalted butter, melted
- 2 cups mild cheddar cheese, shredded
- 1½ cups sour cream
Sauce
- ¼ cup (½ stick) unsalted butter
- ½ cup yellow onion, diced
- 2 teaspoons garlic minced
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried mustard powder
- ½ cup chicken broth
- ½ cup whole milk, room temperature
Topping
- ¼ cup ½ stick unsalted butter
- 3 cups corn flakes cereal
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a large mixing bowl, combine the thawed potatoes, melted butter, shredded cheddar cheese, and sour cream. Stir well to combine, then set aside.
- In a medium skillet over medium heat, melt the butter. Add chopped onion and cook until translucent, about 3 to 5 minutes. Add the minced garlic and cook for 1 more minute, stirring frequently.
- Add the flour, kosher salt, ground black pepper, cayenne pepper, and dried mustard to the skillet. Stir constantly and cook for 1 minute to form a roux.
- Slowly whisk in the whole milk, stirring until the mixture is smooth and starting to thicken.
- Gradually add the chicken broth, continuing to whisk until the sauce is thick and bubbly, about 2 to 3 minutes.
- Pour the sauce into the bowl with the potato mixture. Stir until everything is evenly combined.
- Transfer the mixture into the prepared baking dish, spreading it out evenly with a spatula.
- In a large microwave-safe bowl, melt the butter. Add the corn flakes and gently toss to coat the cereal in the butter.
- Sprinkle the buttered corn flakes evenly over the top of the potato mixture.
- Bake for 40 to 50 minutes, or until the top is golden brown and the edges are bubbly.
- Remove from the oven and let rest for 5 to 10 minutes before serving.