Funeral Potatoes

Funeral potatoes are that dish I swear everyone asks me to bring to Thanksgiving, Christmas, Easter...basically any family gathering where I'm assigned a side dish. They got the morbid name because they're a staple at those post-funeral luncheons, but honestly, they're way too good to only eat when someone dies.

I first tried these at my neighbor's potluck about ten years ago and embarrassed myself by going back for thirds. When I asked for the recipe, three different women whipped out recipe cards, each insisting theirs was the "right" version. That's when I figured out these potatoes aren't just food—they're practically a religion in some families.

What You'll Need

• Frozen hash browns because life's too short to peel and dice potatoes
• Sour cream for that tangy creaminess that makes everything better
• Cream of chicken soup (yes, from a can, and no, I'm not sorry about it)
• Butter, and quite a bit of it—this isn't diet food, folks
• Sharp cheddar cheese that you grate yourself if you have the time
• Cornflakes for that signature crispy top that makes people fight over the corner pieces

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How I Make Them

Get Those Potatoes Ready

First thing I do is dump the frozen hash browns in a colander and let them thaw completely. This step is non-negotiable—skip it and you'll end up with a watery mess that nobody wants. I usually leave them for about an hour, shaking the colander occasionally to help drain any moisture.

The Creamy Goodness

While the potatoes are thawing, I mix sour cream, soup, and melted butter in my biggest mixing bowl. This looks kind of gross at first, not gonna lie, but stick with it. Then I add the cheese, salt, and onion powder. Sometimes I'll throw in a pinch of garlic powder too, but don't tell my mother-in-law—she's a purist.

Bringing It Together

Once the potatoes are thawed, I fold them into the creamy mixture. Don't stir too aggressively or you'll break up the potatoes. Just gently fold until everything's coated, then spread it in a 9x13 baking dish. I've found that a glass dish makes it easier to see when the edges are getting bubbly and golden.

That Crunchy Top

The cornflake topping is what makes these special. I put the flakes in a ziplock bag, pour in melted butter, and shake it like a polaroid picture. This way, every flake gets butter on it without turning to mush. Then I sprinkle the whole thing over the potatoes, making sure to get good coverage all the way to the edges.

Bake Until Bubbly

Into the oven it goes until the top is golden and the edges are bubbling up, usually about 45 minutes. My house smells amazing at this point, and people start wandering into the kitchen asking when it'll be ready. The hardest part is letting it cool for a few minutes before serving—diving in too soon will burn your mouth (ask me how I know).

The first time I made these for my husband's family Thanksgiving, his dad—who normally takes those tiny "polite" portions of everything—took a massive scoop and then went back for seconds. Later he cornered me in the kitchen and whispered, "Will you make those potatoes for Christmas too?" Now I'm not allowed to show up to any holiday without them.

Ways to Serve Them

These potatoes feel right at home next to holiday turkey or ham, but they're just as good with a simple rotisserie chicken on a random Tuesday. They're also what I bring to new parents or neighbors going through a tough time—comfort food in its purest form.

Switch It Up

Sometimes I throw in cubed ham or crumbled bacon when I want to turn this into more of a main dish. Green chilies add a nice kick if your family isn't full of spice wimps like mine. And while cornflakes are traditional, I've used crushed Ritz crackers in a pinch and nobody complained. My aunt uses potato chips and swears it's better, but we agree to disagree.

Make It Ahead

During holiday madness, I often make this the day before, cover it with foil, and refrigerate. I wait to add the cornflakes until right before baking though—nobody wants soggy flakes. If you're baking from cold, add about 15 extra minutes to the cook time. I've even frozen the base (without topping) when I've had to make massive quantities for church functions.

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Little Things I've Learned

• Full-fat sour cream just works better—I've tried the light stuff and it's not the same
• Pre-shredded cheese has anti-caking stuff that makes it not melt as well
• If someone in your family hates onions, the powder version usually flies under the radar

This humble casserole has become my signature dish somehow—the thing people text me about weeks before a gathering to make sure I'm bringing it. There's something about this particular combination of ingredients that hits some kind of primitive comfort food button in people's brains. Whether you call them funeral potatoes, cheesy potato casserole, or "that potato thing with the cornflakes," I guarantee they'll disappear faster than you'd expect from something named after a funeral.

Frequently Asked Questions

→ Why are they called funeral potatoes?

The dish got its name because it's often served at after-funeral luncheons, particularly in Mormon communities in the western United States. It's easy to make in large quantities and is comforting, making it ideal for such gatherings.

→ Can I use fresh potatoes instead of frozen hash browns?

Yes, though it requires extra preparation. You'll need to peel, grate, and parboil about 3 pounds of potatoes, then drain and cool them completely before using in the recipe. Frozen hash browns save significant time and effort.

→ Can I make this dish vegetarian?

Absolutely! Simply substitute the cream of chicken soup with cream of mushroom or cream of celery soup. The dish will still be deliciously creamy and flavorful.

→ How do I keep the cornflake topping crispy when reheating?

The cornflake topping tends to soften when refrigerated and reheated. For best results when serving leftovers, reheat in a 350°F oven rather than the microwave. You can also add fresh buttered cornflakes before reheating.

→ Can I freeze funeral potatoes?

Yes, you can freeze them either before or after baking. If freezing before baking, don't add the cornflake topping until you're ready to bake. Thaw overnight in the refrigerator before baking. Already-baked potatoes can be frozen for up to 3 months.

→ What can I serve with funeral potatoes?

This versatile side dish pairs well with ham, turkey, roast beef, or grilled chicken. It's a staple at holiday dinners but also works with simple proteins for a weeknight meal. Add a green vegetable or salad to balance the richness.