Believe it or not, “Funeral Potatoes” is not actually the technical name for this dish–it’s usually something like Cheesy Potato Casserole. But these are often found served with ham on Easter dinner tables as well as luncheons following funerals which, not shockingly, is how they got their name in certain circles. You can serve this as a main dish (kind of like mac and cheese, right?) with a salad and fruit or serve it alongside pot roast, ham, or roasted chicken. The funeral is totally optional. If you’ve never tried them, be prepared for these creamy, cheesy potatoes to disappear very quickly!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Onion
- Fresh garlic
- Butter – Use real butter.
- Frozen hash brown potatoes
- Sour cream – Full fat is best.
- Cream of chicken soup
- Sharp cheddar cheese
- Kosher salt
- Black pepper
- Topping of choice – Crushed cornflakes, seasoned bread crumbs, crushed potato chips, crushed crackers, or more cheese!
How to Make Funeral Potatoes
- First you’ll melt some butter and sauté your onions and garlic.
- While the onions and garlic are sautéing, combine together the sour cream, cream of chicken soup, salt, and pepper.
- Combine the sautéed onions and garlic with a bag of thawed hash brown potatoes, the sour cream mixture, and the cheese. Transfer to a 9×13 baking dish.
- You can bake these potatoes as is, or sprinkle with corn flakes, cracker crumbs, or extra cheese before baking. I prefer topping with cheese or leaving them plain, as the other options become soggy on leftovers.
Storing and Other Tips
- Store cooled leftover funeral potatoes in an airtight container in the refrigerator and enjoy within 4-5 days for best results.
- If you’d like to save dishes, prepare these potatoes in a cast iron skillet or other pan that can go from stovetop to oven.
Frequently Asked Questions
Feel free to prep these potatoes a day ahead of time. They will need a few extra minutes in the oven if baking directly from the refrigerator.
You can freeze funeral potatoes for up to 3 months, before or after baking. Leave the toppings off if you plan to freeze. Thaw your pan in the refrigerator overnight before baking or reheating.
Funeral Potatoes
Equipment
- 9×13 baking dish optional
Ingredients
- 1 onion, small-medium diced
- 2-3 cloves garlic minced
- 1-2 tablespoons butter
- 1 28-30 ounce bag hash brown potatoes shredded, thawed
- 1 16-ounce container sour cream
- 1 10-ounce can cream of chicken soup or cream of mushroom
- 8 ounces sharp cheddar cheese about 2 cups, shredded
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers optional
Instructions
- Preheat oven to 350℉. In a large skillet (or 12" cast iron skillet), melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat.
- Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. Add additional salt and pepper if necessary.
- If not baking in the skillet, spread the mixture into a 9×13" (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef.
Notes
- Store cooled leftover funeral potatoes in an airtight container in the refrigerator and enjoy within 4-5 days for best results.
- If you’d like to save dishes, prepare these potatoes in a cast iron skillet or other pan that can go from stovetop to oven.
- The comment section on this recipe is filled with interesting and delicious variations, such as adding green onions, different types of toppings, and unique seasonings. If you’re looking for a new spin on this recipe, take a look!
Nutrition
Questions & Reviews
I also call this dish Yummy Potatoes. As a topping, I crush Ritz crackers mixed with melted butter. Sprinkle on top, bake, delicious.
First–the name is so appropriate. When our dear beloved 18 year old nephew died in a car accident he was buried in Utah. We fully expected various varieties of funeral potatoes but were disappointed to be served baked potatoes. We all talked about how our beloved nephew would have been offended that he wasn’t served funeral potatoes. Every time we eat these potatoes (and so many other times) we think of him. Was served some horrible weird potatoes at an aunt’s funeral in Utah though. We only use boiled and shredded potatoes (no frozen ones at our place), cream of celery is quite yummy too! And absolutely no topping–so weird—just potatoes, butter (about a cup melted), sour cream, soup, salt, pepper and tons of cheese!!! But oh are they so yummy and so comforting. No offense at the title—they remind us of family, friends, and comfort. Can’t get better than that!
Maybe I’m the only person who hasn’t actually made these (although I LOVE them and have had them several times), but I wasn’t sure when to put my topping on. It wasn’t ever really specified. Is it better to put them on and let it bake with the topping on it, or put it on the last few minutes, or at the very end? I just kind of made my own up, but I read the recipe part like 4 times to make sure I hadn’t missed something.
Well, I don’t love toppings on my funeral potatoes, but I’d just stick it on before you stick it in the oven.
If you use Panko for the crunchy topping, it stays crispy even after being stuck in the fridge and reheated in the microwave. 😉
In the original recipe the potatoes are baked with the jackets on, cooled, peeled and cubed. You can put any kind of potatoes in the recipe you want. I also have never heard of cooking the onion and the garlic, but that is a great idea. I think the Honey Bunches of Oats is a great idea and I am going to try that too. Thanks for all the suggestions to this timeless treasure that all my mom, sisters, grandma’s, MIL, relief society ladies (did I miss anyone?) have made until they are sure that they can make it in their sleep! It is going on my Easter dinner table tomorrow. 🙂
Love this recipe. I’m all about the (non-crushed) corn flake topping. The crushed cornflakes don’t even seem crispy to me. One thing I think is funny, is that no one EVER called these funeral potatoes (that I can remember, anyway) where I grew up. My whole ward (stake maybe?) called them “Divine Potatoes.” Maybe it’s a California thing? Anyone else call them that?
I was excited about your blog after seeing your interview on BYUTv, and went immediately on line to check it out. But one of the first things I find is that you’ve joined the motly crowd who insists on calling one of my favorites by the unfortunate, undesirable, morbid (all the negative adjectives apply) cognomen of FUNERAL potatos.
I feel so strongly about it that I’ve written a poem deriding the pratice of mislabeling this tasty dish. I’ve even given my family orders that, at my wake, if they must call them by other than their real name–CHEESY potatos–that they pick something less ghastly and gruesome. I may even print placards for my luncheon–“This here’s a picnic, and these are PICNIC potatos!”
Okay, with that out of the way, I’ll get on to enjoying the rest of your blog. It looks great, and I hope you’ll overlook my one not-so-slight objection, to continue your good work.
Incidentally, are there any plans to post nutritional facts to your recipes?
Just FYI… Trader Joes makes an all natural cream of Portobello mushroom soup! It’s my safe “go to cream of” soup! Wait… Do you guys have Trader Joes?! Not sure where you are!
These are one of my faves, but I say NEVER USE REAL POTATOES!! Always use frozen hashbrowns! The real potatoes break down and just aren’t “right”. And we go for the crushed corn flakes on our. Yum – I might have to make these this weekend!
“and church kitchens around America,” I love that line. So true. And my husband would just love me to make anything from your site since 99.9% doesn’t have cream of something soup in it. That’s all I knew how to do for about the first year of our marriage…so I’m rethinking the cooking around here. Totally going to check other stuff out! I’m making your fauxtissere chicken tonight!