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This potato based hotdish is perfect for larger gatherings, and a great companion to all kinds of main courses.
Why Are They Called Funeral Potatoes?
Funeral potatoes are so named because they are a popular dish to bring and serve at post-funeral lunches. They are popular in the West and in the Southern parts of the country in particular. They are comforting, travel well, reheat nicely, and are great for a crowd. With a base of potatoes bound together with a creamy, cheesy filling, then finished with a crunchy topping, it’s hard to imagine a dish more warm and soothing, not to mention filling.
Funeral potatoes might also be called Potato Hotdish, Party Potatoes, or Cheesy Potato Casserole.
Are Funeral Potatoes Mormon or from Utah?
They are extremely popular in Utah, and often served at Mormon or Church of the Latter Day Saints gatherings. But they are also served frequently in the Southern states, and of course who wouldn’t like a steaming crunchy/creamy potato casserole, in any part of the world and for any occasion?
Funeral Potatoes: Baked hash browns are bound together with a creamy, cheesy filling, then finished with a crunchy topping. Perfect for potlucks and big gatherings.
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Why Use Frozen Hashbrowns?
This recipe calls for frozen hashbrowns because they are so convenient, and pretty classic in Funeral Potatoes. Frozen hashbrowns are par cooked, and often contain a bit of oil, salt, and occasionally other seasonings. They crisp up perfectly.
You can also use cubed par-cooked potatoes, or you can parboil potatoes and then grate them instead. But if you’re looking for quick and easy, grab that bag of frozen hashbrowns.
Topping for Funeral Potatoes:
The most classic toppings are cornflakes or lightly crushed potato chips, and those make for a terrific crispy top layer. You could also use Panko breadcrumbs, or crushed Ritz or other crackers.
Making Funeral Potatoes Ahead of Time
You can make the casserole without the topping and keep it in the fridge for one night, then add the topping and bake. If you are baking the casserole from the fridge, add another 15 to 20 minutes of baking time until it’s hot throughout. Or, bring the casserole to room temperature before topping it and baking.
How to Make Funeral Potatoes
Melt 6 tablespoons of the butter in a large deep skillet over medium heat. Add the onions and cook, stirring occasionally, for 5 minutes until they start to turn golden and tender. Sprinkle the flour over the onions and stir occasionally for another few minutes until the flour has incorporated and started to turn golden. Whisk in the milk and stir over the heat for a few minutes. Whisk in the broth, bring the mixture to a simmer, whisking often, until it bubbles and starts to thicken.
Remove the skillet from the heat and gradually whisk in the Monterey Jack and cheddar until the mixture is smooth and the cheese is melted.
Whisk in the sour cream, then stir in the potatoes. Transfer the mixture into a greased 9×13 inch baking dish.
Melt the remaining 2 tablespoons butter in a small saucepan. In a large bowl, combine the cornflakes or potato chips and Parmesan cheese, then pour over the melted butter and stir to combine everything well. Sprinkle the mixture over the potato mixture in the casserole.
Cover with aluminum foil and bake at 350°F for 20 minutes, then remove the foil and continue baking for 20 minutes or so, until the edges of the casserole are bubbling and the top is golden brown. Let sit for 10 minutes and sprinkle with chives (if desired) before serving.
What to Serve with Funeral Potatoes:
- Crispy Skinned Salmon
- Pepper Mustard Strip Steaks
- Lemon Rosemary Chicken Thighs
- Turkey Marsala
- Sauteed Shrimp with Vegetables
- Classic Meatloaf
Other Potato Side Dish Recipes:
- Mashed Potatoes
- Cheesy Au Gratin Potatoes
- Scalloped Sweet Potatoes
- Roasted Potatoes
- Dutch Oven Idaho Potatoes
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Funeral Potatoes
Ingredients
- ½ cup (1 stick) unsalted butter , divided
- 1 bag (28 to 32-ounce) shredded frozen hashbrowns , defrosted
- 1 cup diced onion
- ¼ cup all-purpose flour
- 1 cup milk , preferably whole
- 2 cups chicken or vegetable broth , preferably low sodium
- 1 cup grated Monterey Jack cheese
- 1 cup grated sharp cheddar cheese
- 1 cup sour cream
- 2 cup cornflakes or potato chips , lightly crushed
- ¼ cup grated Parmesan cheese
- Kosher salt and freshly ground pepper to taste
- Sliced chives to garnish (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan, or spray with nonstick cooking spray.
- Melt 6 tablespoons of the butter in a large deep skillet over medium heat. Add the onions and cook, stirring occasionally, for 5 minutes until they start to turn golden and tender. Sprinkle the flour over the onions and stir occasionally for another few minutes until the flour has incorporated and started to turn golden. Whisk in the milk and stir over the heat for a few minutes. Whisk in the broth, bring the mixture to a simmer, whisking often, until it bubbles and starts to thicken.
- Remove the skillet from the heat and gradually whisk in the Monterey Jack and cheddar until the mixture is smooth and the cheese is melted. Whisk in the sour cream, then stir in the potatoes. Transfer the mixture to the prepared baking dish.
- Melt the remaining 2 tablespoons butter in a small saucepan. In a large bowl, combine the cornflakes or potato chips and Parmesan cheese, then pour over the melted butter and stir to combine everything well. Sprinkle the mixture over the potato mixture in the casserole.
- Cover with aluminum foil and bake for 20 minutes, then remove the foil and continue baking for 20 minutes or so, until the edges of the casserole are bubbling and the top is golden brown. Let sit for 10 minutes and sprinkle with chives (if desired) before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
