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Funeral Potatoes
Funeral Potatoes are the ultimate comfort food. Shredded potatoes are combined in a creamy cheese sauce, topped with crushed corn flakes, and baked until golden brown and crispy.
Ingredients
3 pounds russet potatoes, rinsed and skin left on
1 1/2 cups condensed cream of chicken soup, see our homemade recipe here or buy one can
8 tablespoons butter, divided
1 cup onion, diced (yellow or sweet depending on your tastes)
2 teaspoons fresh garlic, minced
3 cups aged cheddar cheese, shredded on large holes of a box grater, divided
1 1/2 cups sour cream
1 teaspoon kosher salt
1/2 teaspoon white pepper
3 cups corn flakes cereal, slightly crushed by hand
Instructions
- Preheat oven to 350 degrees F if baking this now. Otherwise heat oven when you are ready to bake and serve.
- Place the oven rack in the center to the top third of the oven.
- Spray a 9X13 casserole dish with kitchen pan spray.
- Place the skin-on Russets into a large pot and cover with water. Once boiling, time 18 minutes then shut off the burner.
- Remove one potato at a time to your cutting board using tongs. Use a paring knife and slice an X through the skin. Then peel the skin back and discard. If some skin sticks, lightly scrape it off with the paring knife.
- Once cool enough to handle, grate on the large holes of a box grater. If doing this step ahead, place in a storage container and cover the shredded potatoes with a wet paper towel before covering and refrigerating. Or buy frozen hash browns. The typical bag is 30 ounces, and you will need the full bag, but quantities vary by brand.
- If making the homemade condensed cream of chicken soup from our recipe, do that now and reserve 1 ½ cups for this recipe. If you make the full recipe, freeze the rest in zippered plastic bags. Otherwise cut the recipe in quarters to make just what you need for this recipe. Or buy a can.
- Sauté the onion and garlic in six tablespoons of butter until the onions are translucent, about 4-5 minutes on medium heat. Cool.
- In a large bowl, mix shredded potatoes, condensed cream of chicken soup, cooked butter and onion mixture, 2 ¼ cups of the shredded cheddar cheese, sour cream, salt, and pepper.
- Spread the potato mixture into the prepared casserole dish. Do not press into the dish but instead use two forks to fluff it up.
- In a small bowl, mix crushed corn flakes, remaining two tablespoons of butter that you have softened or melted first, and the remaining ¾ cup of the shredded cheddar cheese.
- Sprinkle the corn flake topping over the casserole and bake for 50-60 minutes or until browned, hot, and bubbly. After 50 minutes, remove from the oven and with a fork, test a few strands of potato from the center. If not fully cooked, bake for another 5-10 minutes. (Remember that the shredded potatoes were not fully cooked when you assembled the casserole).
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