Funeral Potatoes
A warm, creamy casserole featuring potatoes, cheese, and a crunchy topping that feels like a hug from the inside.
Ingredients
Main Ingredients
- 2 pounds russet or Yukon Gold potatoes, peeled and diced Creamy texture with a bit of bite.
- 1 cup sour cream Adds tang and silkiness; Greek yogurt is a lighter substitute.
- 1 can (10.5 ounces) condensed cream of chicken soup For classic flavor; use cream of mushroom or a homemade white sauce for vegetarian options.
- 2 cups shredded sharp cheddar cheese Gives bold, melty flavor; try a mix of cheddar and Monterey Jack for milder richness.
- 4 tablespoons butter, melted Important for that glossy, indulgent finish; olive oil can be used to cut saturated fat.
- 1 small onion, finely chopped Sweet and savory backbone.
- 1 teaspoon garlic powder Or 2 cloves fresh garlic, minced.
- 1 teaspoon kosher salt Season to taste.
- 1/2 teaspoon black pepper Season to taste.
- 1 1/2 cups crushed cornflakes or panko breadcrumbs Crunchy topping; crushed roasted almonds make a nuttier alternative.
- 2 tablespoons fresh parsley, chopped Optional garnish for brightness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Butter a 9x13-inch baking dish so the casserole releases easily.
- Boil the diced potatoes in salted water until just tender, 8 to 10 minutes; they should still hold their shape. Drain and return to the pot.
- In a large bowl, combine the sour cream, cream of chicken soup, melted butter, chopped onion, garlic powder, salt, and pepper. Stir until smooth and glossy.
- Fold the shredded cheese into the sauce, then gently stir in the drained potatoes until every piece is coated in creamy goodness.
- Pour the mixture into the prepared baking dish, smoothing the top with a spatula. Sprinkle the crushed cornflakes or breadcrumbs evenly over the surface.
Cooking
- Bake uncovered for 35 to 45 minutes, until the top is golden and the filling is bubbling at the edges. Let rest 5 to 10 minutes before serving to allow the casserole to set slightly.
Notes
Cheesy herb twist: stir in 1 teaspoon dried thyme or rosemary for a fragrant lift. Bacon and scallion upgrade: fold cooked, crisp bacon and sliced scallions into the filling for smoky depth. Lighter option: use Greek yogurt and reduced-fat cheese, and swap half the potatoes for cauliflower. Make it vegetarian: replace the cream of chicken soup with cream of mushroom or a homemade béchamel.