• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Side Dishes / The Best Funeral Potatoes

The Best Funeral Potatoes

April 4, 2010 Updated September 25, 2023 29 Comments

1270 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
The Best Funeral potatoes (also called cheesy potatoes) are a classic dish that’s perfect for potlucks, dinner parties, Holiday meals, and even brunch. These cheesy, savory potatoes are easy to make and always a crowd-pleaser.
 

 

 
 
 
 
 
 
 
 
First, you want to boil or steam the red potatoes.
 
 
 
 
 
I like to use a skewer to test the potatoes.  When the potatoes are no longer hard, but soft.  Remove from the heat.
 
 
 
 
 
Drain off the water and allow to cool completely before peeling.  If you don’t let them cool, you will burn your fingers.
 
 
 

Peel the red potatoes. 

 

 
 
Grate the cooled potatoes.  Look at that awesome grater.  It is just like the grater that my Grandmother used to use.  It has very large grates.  It’s awesome.  I found it in an antique store for about $5.  What a find.
 
 
 
 
 
That is one huge pile of spuds.
 
 
 
 
 
Place the grated potatoes in a HUGE bowl.
 
 
 
 
 
Here are the players for the sauce.  I forgot to picture the 2 teaspoons of kosher salt.  DO NOT forget the salt.
 
 
 
 
 
In a medium-size saucepan, add the sour cream and cream of chicken soup…glop.
 
 
 
 
 
Add the butter, onions, and salt.
 
 
 
 
 
Stir the mixture until you have a nice creamy mixture.  Bring to a simmer. 
 
 
 

Add the shredded cheese.  I’m using a nice sharp white cheddar cheese. 

 
 
Stir the mixture together.  Remember the cheese does not have to melt all the way.
 
 
 
 
 
Stir 2/3 of the glop over the shredded potatoes and gently stir the two together.  You don’t want to be rough with this because the potatoes will break up and I don’t think you want that to happen.
 
 
 
 
 
Spread the potato mixture in a large buttered baking dish.  Check out this dish.  It’s Emile Henry.  It’s made in France.  Awesome bakeware. 
 
Story:  I went to France to visit my daughter, who was going to school in Paris.  We went into a cooking store and found a HUGE Emily Henry baking dish.  Larger than this red one.  It was beautiful and the cost, believe it or not, was just as beautiful so I bought it.  When my husband saw that I had purchased this huge dish, he informed me that it wouldn’t fit in my suitcase and that he was NOT going to carry it around for me.  I informed him that I had NEVER asked him to carry it.  I lugged that gorgeous dish on a train and through the subway system and then onto an airplane.  I still have it and it was worth every heavy step.  Some day I’ll let you see it.
 
 
 
 
Spread remaining 1/3 glop onto the potato mixture.
 
 
 
 
 
Smooth over the potatoes.
 
 
 
 
 
Time for the crunchie topping.  Take 1 cups cornflakes and two tablespoons melted butter.
 
 
 
 
 
Put the cornflakes in a ziplock bag.
 
 
 
 
 
Take a rolling pin and crush them.
 
 
 
 
 
Pour the melted butter into the bag of crushed cornflakes.
 
 
 
 
 
Shake the bag to mix the butter and cornflakes together.
 
 
 
 
 
Sprinkle over top of the potato mixture.  Place in a preheated 350 degree oven and bake for 45-50 minutes or until the potatoes are bubbling.  I like to put the baking dish on a cookie sheet lined with parchment paper.  Just in case it bubbles over.  This way my nice clean oven doesn’t get messy.
 
 
 

Remove from the oven and cool for 10 minutes before serving. 

 

 
 
Here you have it!  Potato casserole. 
0 from 0 votes
Print

Funeral Potatoes

Course Side Dish
Cuisine American
Keyword au gratin potatoes, cheesy potatoes, funeral potatoes, potato casserole
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 572 kcal
Author Janet Barton

Ingredients

  • 4 lbs Red potatoes
  • ¼ cup butter cut into small pieces
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 1/3 cup onion finely chopped
  • ½ lb. sharp cheddar cheese shredded
  • 2 teaspoons salt

Topping

  • 1 cup crushed cornflakes
  • 2 tablespoons melted butter

Instructions

  1. Wash and scrub the red potatoes. Place in a large pot an cover with water. Bring to a boil and cook until the potatoes are cooked through by piercing with a fork or wooden skewer. Carefully pour the water off of the potatoes. Cool completely, Remove the skins of the cooled potatoes. Coarsely shred the potatoes or cut into bite-size pieces. Set aside.

  2. In a medium-saucepan mix and heat the butter, soup, sour cream, onion, and salt. Cook until the butter is melted and the sauce is smooth. Remove from the heat and stir in the shredded cheese. The cheese does not have to be completely melted.

  3. Stir 2/3 of the mixture into the cooled and shredded potatoes. Gently stir to thoroughly coat the potatoes. Pour the potato mixture into a buttered 9 x 13-inch baking dish. Spread with remaining sauce on top then sprinkle with cornflake mixture.

Topping:

  1. To make the topping, mix crushed cornflakes with melted butter. Reserve for potato casserole topping.
Nutrition Facts
Funeral Potatoes
Amount Per Serving (1 serving)
Calories 572 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g85%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 85mg28%
Sodium 1109mg46%
Potassium 1188mg34%
Carbohydrates 65g22%
Fiber 5g20%
Sugar 8g9%
Protein 15g30%
Vitamin A 1451IU29%
Vitamin C 27mg33%
Calcium 287mg29%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook

Related

Filed Under: Side Dishes Tagged With: funeral potatoes, Potato, Sides dishes

Previous Post: « Potato Gratin
Next Post: Spring Salad with French Vinaigrette and Lemon Garlic Dressings »

Reader Interactions

Comments

  1. Jennifer Toby says

    April 2, 2023 at 11:53 pm

    I am curious if you have to boil the potatoes first? I threw the recipe together and somehow missed that step, now they are already baking ๐Ÿ˜‚

    Reply
    • Janet Barton says

      April 4, 2023 at 7:09 pm

      I like to boil the potatoes prior to mixing and baking because I feel the potatoes will just melt-in-the-mouth. Thank you for letting me know that adding the shredded potatoes will cook well if the dish is covered tightly with aluminum foil.

      Reply
  2. Unknown says

    April 24, 2017 at 3:39 pm

    Finally, a funeral potatoes recipe with really potatoes! Thank you!

    Reply
  3. The Krutsch Family says

    December 19, 2016 at 7:08 pm

    Hi Janet! I was wondering if you could make this ahead of time, maybe a day or two before and keep in the fridge and just put the topping on before you cook it? Would you maybe bring everything to room temp or would you just suggest doing it the day of? They look amazing and I can't wait to try them out! Everything you make is just perfection.

    Reply
    • Janet Barton says

      December 23, 2016 at 5:47 pm

      Totally! You can bring it to room temp or bake right from the refrigerator, but it may take a bit longer. Perhaps 15 minutes or so. Thank you so much for your kind comment. Merry Christmas.

      Reply
  4. Sandra Goodman says

    August 21, 2016 at 4:00 pm

    thanks, I was reading the other recipe and thinking I would not use some of the ingredients it listed. this recipe is much better! can't wait to try it.

    Reply
  5. Anonymous says

    May 31, 2014 at 8:22 pm

    I live in Norway and I have been feeling a bit homesick lately. This was like having a taste of home (but better, don't tell my mom!!). I'd only ever had these (known as Cornflake Potatoes in my hometown in Western New York) made with frozen, cubed hash-browns and less soup and even though it's a lot more work with the red potatoes, it was worth it! This recipe is fantastic and I will make it again! When it came out of the oven my Norwegian husband said "Cornflake potatoes…only in America…" but he LOVED them!

    Reply
    • Janet Barton says

      June 1, 2014 at 11:38 pm

      I'm sorry you are homesick but you made me laugh about wanting "cornflake potatoes". My best friend's mom was from Norway. Many of my childhood memories are the wonderful smells coming from her kitchen. I hear Norway is beyond beautiful. I'm happy you were able to make something from home. These are a joke around my house and a staple at Mormon funerals and any holiday. I have told my family if they serve funeral potatoes at my funeral that I will haunt them all!

      Reply
  6. Anonymous says

    March 13, 2014 at 8:38 pm

    Do you think this could be 'baked' in a crockpot instead of the oven? If so, any thoughts on that?

    Reply
    • Janet Barton says

      March 16, 2014 at 3:53 am

      I have not tried this in a crockpot. I suppose you could…I'm not sure exactly how long it would cook. Until it's bubbling I guess.

      Reply
  7. Unknown says

    March 23, 2013 at 2:13 pm

    This is a delicious recipe! I looked it up again in preparation for an Easter dinner. Thanks for sharing it!

    Reply
    • Janet@simplysogood says

      March 23, 2013 at 3:54 pm

      Your welcome. Thanks for commenting.

      Reply
    • Nancy says

      June 19, 2013 at 4:09 pm

      Hi – it's "unknown" again. ๐Ÿ™‚ I'm wondering if the recipe calls for 1 cup corn flakes or 1 1/2 cups corn flakes. I see both listed in the post, and I can't remember what I've used in the past. Thanks, again! (this time I'm making it for a family reunion)

      Reply
    • Janet Barton says

      June 19, 2013 at 4:27 pm

      Thanks for catching the error. It's one cup. However, you can use 1 1/2 cups if you like a lot of crunch on top. Have fun at that family reunion.

      Reply
  8. Anonymous says

    January 4, 2013 at 12:55 pm

    Thanks for this recipe! My mom has a recipe that uses Cheddar Cheese soup instead, and frozen hash browns. Very yummy! However, I'm overseas and can't find the frozen potatoes, so I needed a recipe to do it from scratch! So glad someone has the guts to post one!

    Reply
  9. Anonymous says

    December 28, 2012 at 4:31 am

    I have trouble knowing when the potatoes are cooked just enough. I seem to overcook and wind up with mushy potatoes. Any secrets to knowing when to stop cooking the potatoes?

    Reply
    • Janet@simplysogood says

      December 28, 2012 at 2:29 pm

      Hmmmm. Cook them just until the edges begin to bubble and the topping is a bit brown. Make sure the center is nice and hot. Hope this helps.

      Reply
    • Anonymous says

      July 7, 2013 at 12:37 pm

      I believe she's asking how to determine when the PREBOILED potatoes are at the right stage without being overcooked.

      Reply
    • Janet Barton says

      July 7, 2013 at 2:10 pm

      I generally just poke them with a wooden scewer. When the screw goes in easily and they are no longer hard, I drain them. You may want to undercook yours slightly, if you are having troubles with them being mushy.

      Reply
    • Molly Adams says

      November 21, 2016 at 3:43 am

      When boiling potatoes.. take a small sharp knife and poke if the knife goes in without fuss and slides off slowly they are cooked.. the quicker the slide the more cooked they are.. Old british way.. lol

      Reply
  10. Anonymous says

    November 19, 2012 at 3:44 pm

    Being a resident of Utah, you become a connoisseur of funeral potatos. This is the best recipe for funeral potatos. Recently at a funeral, and there were 3-4 differnt servings none matched this one. Regradless, in Utah it isn't a proper send off without them

    Reply
    • Janet@simplysogood says

      November 20, 2012 at 12:00 am

      BAHHHHH!!! That's for the fun comment. I loved the "proper send off"…so true. I'm so glad your funeral potatoes were the best. I think it's all in the butter and red spuds. Thanks for sharing.

      Reply
  11. Miss Sue says

    August 20, 2012 at 12:34 am

    I remember this delectable dish, but with frozen hash browns. i can't wait to make it with real potatoes! Wonder why red instead of russet or yukon gold? Also I don't like chicken, why nor cream of mushroom? Your thoughts, Janet? BTW this is the best blog ever!!!

    Reply
    • Janet@simplysogood says

      August 20, 2012 at 1:05 am

      I have had this recipe made with several variations depending on who is making the dish. You can use any potato you would like. I just happen to like reds, but russet and yukon work just as well. Same goes for the soup I have had it with cream of mushroom…just not a fan. Just make it the way you like it. Thank you for you comment and compliment. You're the best.

      Reply
  12. Anonymous says

    July 18, 2012 at 7:45 pm

    These look fabulous! The only thing that would make it even better would be to make your own cream soup base….since you've already gone above and beyond with those potatoes. ๐Ÿ™‚ The recipe that works for me is: 1/2 cup butter, 6T flour, 2c milk, 2 cubes chicken bouillon (or 1 c heavy cream & 1 c chicken broth). Tastes so much better than canned soup! I found you through Pinterest….I just tried your unbelievable bread recipe and it turned out AWESOME & it was so easy! Thank you!

    Reply
    • Janet@simplysogood says

      July 19, 2012 at 1:01 am

      Thank you for your tip on making your own cream sauce. This recipe happens to be a staple at most of my church functions. I'm not going to lie…I hate it. I don't use "cream of anyhing". Your recipe will help this recipe quite a bit. Thanks for sharing.

      Reply
  13. Janet says

    April 7, 2010 at 1:58 am

    hahaha – I've used Rice Krispies before. Anything works that will give it a crunch. Matt suggested Frosted Flakes or cap'n crunch. I know what you are talking about with altitude. It's a huge issue. I have a chocolate chip cookies recipe that really works. I made a new oatmeal cookie recipe (for Matt) and they were a total bomb. I forgot to make altitude adjustments. Send me your e-mail and I'll forward this recipe. I'll do some recipes for us folks that are almost a mile high.

    Reply
  14. Holly says

    April 6, 2010 at 10:16 pm

    I didn't know we had a family recipe for funeral potatoes. The last time I had to make funeral potatoes I forgot to buy corn flakes so all I had on hand on a Sunday was panko, so I buttered them, and they were awesome. The only good part of the dish. Anyhow, I was wondering if you were taking requests? Since I moved here I have not made a decent chocolate chip cookie. This whole altitude thing has been hard for me. I need help.

    Reply
  15. Steven Barton says

    April 4, 2010 at 5:54 am

    Just in time for Easter!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More ยป

Trending Recipes

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread

  • Several chocolate drop cookies on white background Chocolate Drop Cookies

  • pink iced heart sugar cookies Sour Cream Sugar Cookies with Cream Cheese Frosting

  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk

  • Grilled Pita Bread

  • chocolate glazed and glazed spudnuts stacked on cutting board with donut holes Spudnuts (Potato Doughnuts with Glaze)

  • Velvety Vanilla pastry cream in a bowl with a spoon Velvety Vanilla Pastry Cream

  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream

  • fried ice cream with spoonful taken out with honey and berries Fried Ice Cream

Latest on Instagram

simplysogood

๐Ÿ‹ I teach you how to cook from scratch
๐Ÿ’ Follow simple step-by-step recipes
๐Ÿซ A lover of fresh, seasonal, & local ingredients

Fresh Herb Crockpot Turkey Breast with Brown Butte Fresh Herb Crockpot Turkey Breast with Brown Butter Pears is perfect for a smaller but still impressive Thanksgiving dinner. This easy recipe features a boneless turkey breast coated in homemade herb butter and "roasted" in a slow cooker, then served with a creamy cider herb gravy and sautรฉed browned butter pears....

https://www.simplysogood.com/fresh-herb-crockpot-turkey-breast-with-brown-butter-pears/
These strawberry rhubarb crumble bars will take yo These strawberry rhubarb crumble bars will take you straight to dessert paradise! ๐Ÿฅฐโ ๐Ÿ“
.โ 
Sweet-tart love in every bite, theyโ€™re the perfect treat for sunny days and cozy nights. Grab a bar and letโ€™s indulge in this fruity delight!โ 
.โ 
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!
โ 
#rhubarbseason #homemadewithlove #dessertclub #strawberryrhubarb #strawberryrhubarbpie #strawberrycrumble #strawberryrhubarbcrumble
Baking up some homemade magic with my no-knead Lem Baking up some homemade magic with my no-knead Lemon Rosemary Gruyere bread!
โ€ข
This recipe is as easy as pie (or should I say bread?), bringing the flavors of tangy lemon, fragrant rosemary, and oh-so-melty Gruyere to life. ๐Ÿ‹๐Ÿž๐ŸŒฑ
โ€ข
Click the link in my bio to read through these helpful tips that will make your homemade bread a melt-in-your-mouth success!

#homemadebread #nokneadbread #gruyerebread #lemoncheesebread #cheesebread #homemadecheesebread
Starting the day off right with these indulgent no Starting the day off right with these indulgent no-knead brioche morning buns! ๐ŸคŽ Thereโ€™s just something about the buttery, flaky brioche and the sweet cinnamon swirl that makes mornings extra special.
โ€ข
The base dough recipe for no-knead brioche morning buns is a buttery no-knead dough that is refrigerated overnight. The chilled dough is very easy to roll, fill, slice, and bake.
โ€ข
So go ahead, treat yourself to something delicious and let these buns brighten up your day! 

The recipe link is in my Instagram bio!

#MorningTreats #BriocheLove #SweetIndulgence #cinnamonsugar #cinnamonandsugar #morningbuns
No fancy Ice Cream Maker โ€” no problem! ๐Ÿฆ๐Ÿจ No fancy Ice Cream Maker โ€” no problem! ๐Ÿฆ๐Ÿจ This no churn Strawberry Raspberry Ice Cream recipe is quick and easy to make without an ice cream maker in only 10 minutes.
โ€ข
Simply blend together a mix of frozen strawberries and raspberries with vanilla ice cream and raspberry sherbet for a rich, fruity, and creamy dessert that tastes homemade! ๐Ÿ“
โ€ข
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!

#nochurnicecream #homemadeicecream #strawberryicecream #raspberryicecream #kidfriendlyrecipes #simplerecipes
These chewy peanut butter bars have been a family These chewy peanut butter bars have been a family favorite for decades! Peanut butter cookies layered with chocolate and a delicious peanut butter glaze! ๐Ÿฅœ๐Ÿซ
โ€ข
Trust me, your family will LOVE them!
โ€ข
Click the link in my bio to read through these helpful tips that will make your peanut butter bars a melt-in-your-mouth success!

#peanutbutterbars #peanutbuttercookies #pbbars #peanutbutterchocolate #peanutbutterlover #pbandchocolate
Start your day off on a flaky note with these skys Start your day off on a flaky note with these skyscraper buttermilk biscuits!
These melt-in-your-mouth treats are the perfect indulgence for breakfast, brunch, or anytime youโ€™re craving something buttery and delicious.
โ€ข
So go ahead, treat yourself to these heavenly delights and savor every flakey, buttery bite with me!
โ€ข
The recipe link is in my Instagram bio!

#butterybiscuits #homemadeisbest #breakfastindulgence #brunchgoals
Sharing my famous Lemon Curd Recipe! ๐Ÿ‹๐ŸŒผ๐Ÿ’› Sharing my famous Lemon Curd Recipe! ๐Ÿ‹๐ŸŒผ๐Ÿ’› The one that everyone says I should sell at farmers markets โ€” nah! Iโ€™ll just share the recipe with you all instead!
โ€ข
I love lemon curd, and use it for so many things!!
๐Ÿฐ Layered in a cake
๐Ÿฆ Swirled into ice cream
๐Ÿช Smashed between cookies
โ˜€๏ธ Filled inside scones

The possibilities are endless!! Give this recipe a try by clicking the link in my Instagram bio! And if youโ€™d like the recipes for my other lemon curd inspired goodies, theyโ€™re all linked in my Instagram stories!

#lemoncurd #lemoncurdcake #lemoncurdicecream #lemonicecream #lemondessert #lemoncurdrecipe
Have you ever tried an olive oil cake!? ๐Ÿฐ They Have you ever tried an olive oil cake!? ๐Ÿฐ They are incredibly soft and moist โ€” you gotta give it a try!
โ€ข
This citrus olive oil cake recipe features a tart lemon curd filling and a rich mascarpone frosting. Then we gently add flowers for beautiful decoration. It is an impressive looking and mouth-watering dessert thatโ€™s perfect for any special occasion! ๐Ÿ‹๐Ÿค๐ŸŒผ

Recipe is linked in my Instagram bio!

#oliveoilcake #oliveoilcakes #lemoncurdcake #mascarponefrosting #mascarponeicing
Follow on Instagram
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade posted on June 22, 2018

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread posted on September 19, 2018

  • Several chocolate drop cookies on white background Chocolate Drop Cookies posted on May 20, 2024

  • pink iced heart sugar cookies Sour Cream Sugar Cookies with Cream Cheese Frosting posted on February 8, 2025

  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk posted on June 3, 2020

  • Grilled Pita Bread posted on April 6, 2011

  • chocolate glazed and glazed spudnuts stacked on cutting board with donut holes Spudnuts (Potato Doughnuts with Glaze) posted on October 21, 2019

  • Velvety Vanilla pastry cream in a bowl with a spoon Velvety Vanilla Pastry Cream posted on August 1, 2018

  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream posted on May 25, 2023

  • fried ice cream with spoonful taken out with honey and berries Fried Ice Cream posted on May 4, 2025

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2025 Janet Barton
Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required