I guess I grew up in a weird place because I had never heard of “funeral potatoes” until moving to Utah. Everyone, and I do mean EVERYONE has their own recipe for this potluck favorite. I hear that they are well known everywhere, but that people call them all sorts of different things. I was a little hesitant at first, but upon trying them I can see why everyone loves them. I looooove the cheese-y potatoes with the crunchy topping! It’s delicious. I just had one hold up… What’s with all of the cream of something soup? I wanted real ingredients, and although I did do the normal cornflake topping, I think I’ll do Panko next time. I loooved the flavor in these REAL Funeral potatoes.
Funeral Potatoes
Recipe By Me
3 tb Unsalted Butter
1 Medium yellow onion, chopped
1/4 cup all-purpose flour
1 Tb Knorr Homestyle Chicken Stock
1 3/4 Cup Hot Water
1 Cup milk
1 Ts Worcestershire Sauce
1 Dash Hot Sauce
1 1/2 ts salt
1/2 ts pepper
2 cups shredded, Tillamook Extra sharp cheddar cheese
26-ounce bag frozen shredded hash browns
1/2 cup light sour cream
Topping
2 Tb Unsalted Butter, Melted
2 1/2 Cups, slightly crushed CornFlakes
In a large sauce pan, melt the butter over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes.
Quickly whisk in the flour and cook, stirring constantly, for about a minute in order to cook out the flour taste.
Combine the chicken stock and hot water and stir until the stock has melted out evenly. Add it to the milk in a liquid measure and slowly whisk into the butter and onion mixture.
Add the salt, pepper, Worcestershire, and hot sauce. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
Take the pot off the heat and add the sour cream. Then stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined.
In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes.
Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges.Remove from the oven and let sit for about 10 min and then serve!
I'm Carrian, and my family and I love to cook, bake, and enjoy time together. We believe that with a little help and a point in the right direction everyone can be successful in the kitchen. At our house everyone is family, and we hope you'll join ours. Click 
I love these, but the beauty of using the cream soups are, it’s incredibly fast and easy to make. I can appreciate if you love to cook, doing this way, and I’ve no doubt they are better because of it. I however am a weird person. I love looking at recipes, but HATE to cook. The original recipe was something even I could do because it was fast and easy. Since I eat low carb now, I don’t make these anymore, but I was just to a funeral in Utah recently, and this was definitely served. Calling it funeral potatoes is kind of a joke here, as you can count on it always being part of the luncheon menu after the funeral. I renamed my version Annie’s Party Potatoes, and will still make them once or twice a year for parties.
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Here in Missouri we call them party potatoes!
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I have never heard them called this either! In Ohio, where I am, we just call them cheesy potatoes. I admit to having made them with the creamed soups. This is definitely a recipe I am going to try out! I love the idea of not using the soup.
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I'm thrilled that you would rather do homemade instead of 'cream of' soups. I can't have the gluten that all canned 'cream of' soups have!
Thank you, thank you.
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LOVE funeral potatoes. But I have to ask, what exactly is it about the “cream of” soups that turns you off? I just don't understand what the big deal is about using it. It makes things delicious, and it's easy! Sorry, I just don't really get this aversion that so many food bloggers seem to have to cream of something soups. I'm sure your version is delish, though. I'll have to try it!
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Yummy! In my husbands family, this is called “Happiness Casserole” because its so good it makes you happy when you eat it! I love how so many people have basically the same recipe but call it different things!
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I am intrigued, these look fab.
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I grew up with 'cheesy potatoes'. I love the idea of using all real ingredients (I admit to using the cream of soup)
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I despise the name they have here, I mean anyone from anywhere else is like what the???? They are yummylicious though. I call them Cheesy Potatoes.
Also I think cream of something soup has replaced lime green jello as the go to staple in every pantry in Utah…just sayin!
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I grew up eating funeral potatoes. Your version sounds great.
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That's a new one for me too! But it sounds very creamy and yummy!
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I must have grown up in a weird place as well since I've never heard of funeral potatoes either. There is a similar potato casserole around here that is simply called potluck potatoes unless sausage is added, in which case it's called breakfast casserole.
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