Funeral Potatoes – creamy, cheesy potatoes topped with buttery crunchy cornflakes.
This recipe is known as funeral potatoes because it’s traditionally served at funerals because of its ease and ability to serve a crowd. Everyone has a recipe for gooey potatoes but this is my favorite version.
My friends the Clarks introduced me to them.Whether it’s Christmas, Easter, or a summertime barbeque, you can be assured that these Funeral Potatoes will be on our dinner table.
I feel like mashed potatoes and gravy are reserved for Thanksgiving so we serve these at basically every other holiday besides that.
Want more potato recipes? Here are some additional potato recipes:
Funeral Potatoes - creamy, cheesy potatoes topped with buttery crunchy cornflakes. Some people call these funeral potatoes but they are also called gooey potatoes or party potatoes.
- 1 (2 lb) bag of frozen cubed hash browns thawed (I have used shredded too. It's just personal preference.)
- 2 cups sour cream
- 2 cups shredded sharp cheese , + ½ cup for topping
- 2 (10.5 ounce) cans cream of chicken soup
- Small bunch of green onions , sliced
- 2-3 cups Cornflakes
- 1/4 cup butter , melted
- Preheat oven to 350 degrees.
- Mix sour cream, 2 cups of the cheddar cheese, cream of chicken soup, and green onions in a large bowl.
- Add the hash browns and mix together thoroughly.
- Crush cornflakes lightly in a ziploc bag.
- Mix the remaining 1/2 cup of cheese with 2 cups of corn flakes and butter. Reserve for later.
- Pour potatoes into a 9x13 baking dish. Cover and bake potatoes at 350 degrees for 40-50 minutes. (*I cook mine a little longer just to make sure they are done. There is nothing worse than crunchy potatoes. ) Cover top with corn flake/cheese mixture and bake an additional 15 minutes until potatoes are bubbling and top has browned.
Source: My friends Ryan and Heidi Clark
I did add butter to the cornflakes on top.