Funeral potatoes just may be the best potato casserole mankind ever created. High praise you say, well, have you tried them? They’re tender potatoes in a creamy, super flavorful sauce with a crunchy cornflake topping. They’re great for Sunday supper, potlucks, and church suppers.
They make a generous 9X13 inch baking dish so no one will go hungry! They’re literally the perfect side dish with any meal. Oh, and by the way, they’re also know by the more pleasant name: Party Potatoes!
Why Are They Called Funeral Potatoes
This potato dish gets its unusual name from the fact that they are a dish often served after a funeral at the funeral luncheon. They’re easy to make, can be made ahead and stored in the fridge until ready to serve, and feed a crowd. Because of these factors, they’re also great for holidays and parties.
What state is known for funeral potatoes? Utah!!
Funeral Potato Ingredients
- Southern Style Diced Potatoes: These need to be thawed before using in the recipe. I like to thaw them overnight in the fridge.
- Sour Cream: Use regular full-fat sour cream.
- Milk: I use whole milk.
- Onion: Use yellow onion.
- Cream of Chicken Soup: You can switch things up and use cream of celery soup as well.
- Butter: Adds richness.
- Salt + Pepper: Add the perfecting seasoning.
- Onion Powder: Adds more onion flavor. Yes, I use fresh and powder as well.
- Cheddar Cheese: I like the flavor sharp or extra sharp adds. Use whatever your family likes the best.
- Corn Flakes: Adds the perfect, flavorful crunchy topping.
- Butter: Helps crisp up the cornflakes.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? According to food handling guidelines, these potatoes will keep in the fridge for 3-4 days.
- Can You Freeze This? Yes, you can. To freeze, make as directed, but do not add the cornflake topping. They can be frozen for 3 months.
- Make-Ahead Tips: This dish comes together so quickly that making it ahead isn’t usually necessary. If you want to bake it ahead of time, you can reheat it in the oven until it’s bubbly and ready to serve. I suggest if you plan to make ahead and reheat, put the topping on when you reheat to get the maximum crispy texture.
- Food Safety: If you’d like more info on food safety check out this link.
Party Potato Serving Recommendations
These potatoes go with virtually everything. If you need more dishes to serve alongside them, I like to serve them with my strawberry pretzel salad, grape salad, pineapple delight, chocolate delight, pasta salad with Italian dressing, and classic macaroni salad!
More Potato Side Dish Recipes
- 32 ounces frozen Southern style diced potatoes, thawed and well drained
- 2 cups sour cream
- 1/2 cup milk
- 1/2 cup onion, finely chopped
- 1 (10.75-ounce) can cream of chicken soup
- 1/2 cup butter, melted and cooled
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 2 cups corn flakes, crushed
- 1/4 cup butter, melted
- Preheat oven to 350°F (177°C). Butter a 9X13 inch baking dish; set aside.
- In a large mixing bowl, stir together hash browns, sour cream, milk, onion, soup, melted butter, salt, black pepper, onion powder, and shredded cheese, and mix well.
- Make the topping by mixing the crushed cornflakes with the 1/4 cup butter in a medium mixing bowl. Reserve for later for topping.
- Pour potatoes into the prepared baking dish. Cover and bake potatoes in preheated oven for 50-60 minutes. Remove from oven and spread the top of casserole with cornflake mixture and continue baking, uncovered, for an additional 15 minutes until potatoes are bubbling and the top has browned.