This recipe is known as funeral potatoes because it’s traditionally served at funerals. This is 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 barbecue, 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. If you are looking for an alternative to that, this would be great also.
You can honestly throw these funeral potatoes together in under five minutes!
I like using green onions because then there’s no need to saute them before baking.
Some people like to use cubed potatoes and some like the shredded. It’s really just personal preference.
The only way to mess up these potatoes is if you undercook them. I don’t know anyone that likes crunchy potatoes unless it’s a french fry.
CAN YOU FREEZE FUNERAL POTATOES?
- Yes, you can freeze funeral potatoes. Simple freeze them without the cornflake topping.
- When ready to use, thaw in the fridge overnight and bake with the cornflake topping.
OTHER POTATO RECIPES:
Yield: 12 servings
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 or shredded hash browns
- 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 9×13 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.