Funeral Potatoes are cheesy, delicious, and perfect for potlucks! Frozen hash browns in a creamy sauce, baked to gooey perfection with a crunchy topping.
Love potatoes? Try Au Gratin, Smashed, or Baked Potatoes next!
The Best Funeral Potatoes
Funeral Potatoes, a cheesy potato classic from Utah, are a staple at holiday tables and gatherings everywhere! As a Utah native, I’ve tried many versions, and this recipe is hands-down the best. Packed with shredded potatoes, creamy sauce, and a crispy topping, it’s pure comfort food.
So, are they really called Funeral Potatoes? They go by many names—cheesy potatoes, hash brown casserole, or party potatoes—but where I’m from, they’re Funeral Potatoes and they are delicious!
What Funeral Potatoes Are Made Of
- Unsalted Butter: Use unsalted butter to control the saltiness of the dish.
- Frozen Shredded Hash Browns: Thaw slightly before using.
- Yellow Onion: Dice finely so the onion blends well with the hash browns.
- Minced Garlic: Add the garlic with the onions to avoid burning.
- Flour: Makes the sauce thick and creamy to hold it all together.
- Whole Milk: Avoid low-fat alternatives.
- Chicken Broth: Adds flavor and thins the sauce to keep it from being too thick.
- Sharp Cheddar Cheese: Freshly grate cheese for smoother melting.
- Sour Cream: Stir in off the heat to keep it from curdling.
- Kettle-Cooked Potato Chips: Crush to crumbs in a gallon-size bag.
- Parmesan Cheese: Adds flavor to the casserole topping.
Let’s Talk Potatoes
This Funeral Potatoes recipe calls for prepared, frozen hash browns!
I’ve tried many different types of hash browns and my favorite remains plain and shredded, not seasoned or cubed.
Ore-Ida® has been a favorite in testing.
How To Make Funeral Potatoes
- Sauce: Sauté onions and garlic in butter. Stir in flour, then add milk and broth until thick.
- Add Cheese: Remove from heat, add cheese, and stir in sour cream.
- Combine: Mix hash browns into the sauce, then spread in baking dish.
- Add Topping: Mix potato chips with Parm and butter, sprinkle over casserole.
- Bake: Cover with foil and bake. Uncover, bake again until golden.
- Enjoy: Let sit 10 minutes before serving.
Making Them For A Crowd
These funeral potatoes are great for large groups! I’ve made them for over 100 people, and here’s how:
- Each casserole feeds 12-15 people as a side. For 100 people, make seven casseroles.
- Make the topping ahead but keep it in sealed bags in the fridge for up to a day.
- Before baking, let the casseroles sit out for an hour.
- Cover with foil, bake at 350°F for 20-30 minutes until hot, then add topping and bake uncovered for 20-25 minutes until browned and bubbling.
Variations
Switch Things Up
- Swap the potato chips for 2 cups of crushed cornflakes or panko.
- Add grilled or chopped rotisserie chicken after the first bake, placing it on top of the hash browns but under the topping. (Or check out Chicken Divan recipe.)
- Use fresh diced potatoes instead of frozen hash browns by following this cheesy potatoes recipe.
- Add fresh herbs like parsley or thyme to the topping for extra flavor!
- Sprinkle bacon bits into the cream sauce or on top at the end.
What To Serve With Funeral Potatoes
I typically serve it alongside a meat main (Blackened Chicken or Flat Iron Steak) with a big Caesar Salad.
These potatoes are also a great addition for a holiday dinner:
- Add to your Easter spread along with Deviled Eggs, Asparagus Salad, and easy Drop Biscuits.
- Add to your Thanksgiving or Christmas table along with Crockpot Turkey Breast, Thanksgiving Dressing, and the best Dinner Rolls.
Storage
Leftovers?
- Store in the fridge for 5-7 days. To keep the topping crunchy, only add it to the parts you’re ready to eat.
- Can you freeze funeral potatoes? Yes! Make without the topping, cover, and freeze for up to 3 months.
- Defrost in the fridge overnight, then bake with 5-10 more minutes before adding the topping.
More Utah Recipe Favorites
- Utah Scones with honey butter!
- Cafe Rio Sweet Pork Recipe a Utah-restaurant copycat
- Crumbl® Oreo Cookies Utah is home to Crumbl cookies
- Mint Brownies famous from a Utah college bakery
- Fry Sauce a must-have Utah dipping sauce
Funeral Potatoes
Funeral Potatoes: cheesy, creamy, and topped with crunchy potato chips! Perfect for potlucks and holidays, this easy dish starts with frozen hash browns baked to golden perfection.
Equipment
- Large pan 9×13-inch
Ingredients
- 8 tablespoons unsalted butter divided
- 1 (28-32 ounce) bag frozen shredded hash brown potatoes
- 1 cup finely diced yellow onion 1 small
- 2 teaspoons minced garlic
- 1/4 cup flour
- 1-1/2 cups whole milk
- 1-1/2 cups chicken broth
- 6 ounces freshly grated sharp cheese 2 cups, see note 1
- 1 cup sour cream see note 2
- 2 cups kettle-cooked potato chips see note 3
- 1/4 cup grated Parmesan see note 4
- Salt and pepper
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan with cooking spray. Microwave the hash browns in the bag for 30 seconds, then place them in a strainer to thaw while preparing the rest of the dish.
- Melt 6 tablespoons butter in a large pot over medium-high heat. Add onions, garlic, and seasonings (start with 1-1/4 teaspoons salt and 1/2 teaspoon pepper, adjusting to taste). Cook, stirring occasionally, until onions soften (about 3-5 minutes). Sprinkle flour over the mixture, stirring constantly for 1 minute to prevent browning. Gradually whisk in milk, followed by chicken broth, to form a smooth sauce.
- Bring the mixture to a boil, stirring frequently. Continue stirring for 3 minutes at a boil, then reduce to a simmer and cook until thickened, about 3 more minutes. See note 5. Remove from heat and let cool slightly. Stir in Cheddar cheese, 1/4 cup at a time, until melted. Mix in sour cream until smooth.
- Add the thawed hash browns to the sauce and stir to coat. Transfer the mixture to the prepared pan. Cover with foil and bake for 20 minutes.
- While the potatoes bake, crush potato chips into coarse crumbs (you’ll need 2 cups). Combine with Parmesan cheese in a bowl. Melt the remaining 2 tablespoons butter, drizzle over the topping, and stir to coat.
- Remove foil from the pan. Evenly sprinkle the topping over the potatoes. Bake uncovered for an additional 15-20 minutes, until golden brown and bubbling around the edges. For extra crunch, broil for 1 minute. Let stand 10 minutes before serving.
Video
Recipe Notes
Note 1: Cheddar cheese: Grate fresh for better melting; pre-grated cheese can give a powdery texture due to anti-clumping agents.
Note 2: Sour cream: Use full-fat to prevent the sauce from breaking.
Note 3: Potato chips: Preferred topping, but 2 cups of crushed corn flakes or panko breadcrumbs also work.
Note 4: Parmesan cheese: Freshly grated is best for melting and flavor; avoid pre-grated Parmesan.
Note 5: Thickness check: Sauce should coat the back of a wooden spoon and retain a clear line when traced with a fingertip; cook longer if needed.
Storage: Store leftovers in the fridge for 5-7 days. Note that the potato chip topping will soften over time. If you’re not eating the entire dish in one sitting, only add topping to the portion you’re serving.
Storage: Store leftovers in the fridge for 5-7 days. Note that the potato chip topping will soften over time. If you’re not eating the entire dish in one sitting, only add topping to the portion you’re serving.Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 28g | Protein: 14g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 514mg | Potassium: 521mg | Fiber: 2g | Sugar: 3g | Vitamin A: 816IU | Vitamin C: 11mg | Calcium: 372mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I make these a lot. Great with roasted beast of all kinds. Also known as funeral potatoes in western Pennsylvania
Delish! Thrilled these have been a hit!
Going to make for Christmas get together
Enjoy!
I’ve been making the previously posted recipe for funeral potatoes for a few years now (requested every thanksgiving by the in-laws) so I’m sad to see it’s changed. I’m always down to mix it up so I hope this holds up, it has big shoes to fill!
I hope you love this! Thanks Chris! 🙂
If I plan to cut the recipe in half, do I bake for the same amount of time as the full recipe? Can’t wait to try these, they look so good!
I’ve never heard of funeral potatoes before! This looks so good though! I have to try them for dinner this weekend, thank you!
Hope you love them Bryan! 🙂
Bryan, why review a recipe if you’ve never tasted it… that defeats the purpose :/