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Funeral Potato Recipe

Funeral Potato Recipe

Make this comforting Funeral Potato Recipe with creamy cheddar, sour cream, and a crunchy cornflake topping.

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Yield8

Ingredients

Instructions

Step 1: Preheat the oven

Preheat the oven to 350˚F so it's ready when the assembled casserole goes in; this is the one step that prepares the heat even though we won't show an oven in the photos. While the oven warms, set out your primary bowls and tools so everything flows when you mix: a large matte grey ceramic mixing bowl, a small clear glass jar for sour cream, a small white ceramic bowl for the condensed cream of chicken soup (unbranded), a glass measuring cup for melted butter, and a 9×13-inch rectangular white ceramic baking dish for later.

Step 2: Make the creamy cheese mixture

In the large matte grey ceramic mixing bowl combine the sour cream, condensed cream of chicken soup, 1/4 cup of the melted butter, onion powder, garlic powder, black pepper, and 2 cups of shredded cheddar. Stir gently with a wooden spoon until the mixture is a cohesive, thick, glossy cream studded with tiny black pepper specks and threads of melted cheddar — a rich, slightly elastic, molten-cheese texture that will cling to potato cubes.

Step 3: Fold in potatoes and transfer to the baking dish

Fold the fully thawed hash brown potatoes into the cheese-sour cream base until the raw potato cubes are evenly coated in the creamy mixture but still retain their distinct cubed texture. Use the same wooden spoon and the matte grey bowl for continuity, then scrape and transfer the combined mixture into the 9×13-inch rectangular white baking dish, smoothing the top into an even layer so the final topping will sit flush.


Step 4: Prepare the crunchy cornflake topping

In a medium white ceramic bowl gently toss the lightly crushed cornflakes with the remaining 1/4 cup melted butter until every flake is glossy and uniformly coated; the result should be loose clusters and individual flakes that shimmer with butter and promise a dry, brittle crunch after baking.

Step 5: Top, bake, and rest

Evenly scatter the butter-coated cornflake mixture across the smoothed potato surface so the flakes form a continuous, textured blanket. Bake in the preheated oven for 35 to 40 minutes until the cornflake crust is deep golden-brown and the interior is bubbling and molten; tiny caramelized edges and crisped, irregular flake clusters indicate doneness. Allow to rest briefly so the casserole firms slightly, then serve directly from the rectangular dish or spoon a square onto a warm white plate for serving.


Notes