Description
This classic Funeral Potato recipe combines tender hash browns with a creamy homemade white sauce, sharp cheddar cheese, and a crunchy buttered cornflake topping. Baked to golden perfection, it’s a comforting casserole perfect for family gatherings or potlucks, delivering a rich, cheesy, and crispy potato dish that’s truly satisfying.
Ingredients
Scale
Potato Mixture
- 32 ounces frozen cubed hash browns
- 1/4 cup butter (half stick)
- 2 cups sharp cheddar cheese, shredded (packed)
- 1 1/2 cups sour cream
White Sauce
- 1/4 cup butter (half stick)
- 1/2 medium onion, chopped
- 2 teaspoons garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Topping
- 1/4 cup butter (half stick)
- 3 cups corn flakes
Instructions
- Preparation Note: This recipe uses a homemade white sauce. For convenience, you can substitute with cream of chicken soup as noted in the recipe notes.
- Thaw Potatoes (Optional): If time allows, place frozen hash browns in a colander over a sink and let thaw for 2-4 hours to achieve softer potatoes. You can also use them frozen, but they will be firmer.
- Preheat Oven and Prep Pan: Set your oven to 350°F (175°C). Grease a 9×13 inch baking dish with nonstick spray or butter.
- Coat Potatoes in Butter: In a large bowl, melt 1/4 cup butter. Add the thawed or frozen hash browns and stir well to evenly coat with butter.
- Add Cheese and Sour Cream: Mix in 2 cups shredded sharp cheddar cheese and 1 1/2 cups sour cream thoroughly with the potatoes.
- Make the White Sauce: In a medium skillet over medium heat, melt 1/4 cup butter. Add the chopped onion and saute for 3-5 minutes until translucent.
- Add Garlic: Stir in 2 teaspoons minced garlic and continue to cook for 1 minute until fragrant.
- Add Flour: Gradually add 1/4 cup flour, stirring constantly to form a roux. Cook for an additional minute to remove the raw flour taste.
- Add Liquids Gradually: Slowly incorporate 1/2 cup chicken broth by adding small amounts while stirring. Then repeat with 1/2 cup milk, stirring to combine.
- Cook Sauce to Thicken: Stir continuously until the sauce thickens into a smooth, creamy white sauce.
- Season Sauce: Add 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then mix well.
- Combine Sauce and Potatoes: Pour the white sauce into the potato mixture and stir until well combined.
- Transfer to Baking Dish: Evenly spread the potato mixture into the prepared 9×13 inch pan.
- Prepare Topping: Melt 1/4 cup butter in a medium bowl. In a separate small bowl, crush 3 cups of corn flakes by hand or using a ziplock bag slightly.
- Mix Topping: Combine the crushed corn flakes with the melted butter, ensuring the flakes are evenly coated.
- Top Casserole: Spread the buttered corn flakes evenly over the potato mixture in the baking dish.
- Bake: Place the uncovered casserole in the oven and bake at 350°F for 40-50 minutes, until the corn flakes are lightly browned and the casserole is bubbly at the edges.
- Rest and Serve: Allow the casserole to rest for a few minutes before serving. It pairs excellently with ham or other savory dishes.
Notes
- You can substitute the homemade white sauce with a 10.5 oz can of cream of chicken soup for convenience; simply mix the soup in place of the white sauce ingredients.
- Thawing the hash browns before assembly results in a softer texture, but the recipe works well with frozen potatoes straight from the freezer.
- For a vegetarian version, omit the chicken broth and substitute with vegetable broth.
- This recipe is best served fresh but can be refrigerated and reheated; add a little milk if it seems dry when reheating.
- Use sharp cheddar for a pronounced cheesy flavor, but mild cheddar or a blend can be used as preferred.
