Cheesy Funeral Potatoes {Au Gratin Potatoes}
These cheesy funeral potatoes (i.e. au gratin potatoes) with that buttery cornflake topping are so easy and delicious! Plus that easy homemade sauce is canned soup free and tastier than ever!
⭐️⭐️⭐️⭐️⭐️ Third time making these potatoes. They are THE BEST and I’ve been making Funeral potatoes for decades. -Lorie
Why This is The Best Recipe for Funeral Potatoes
This popular cheesy potato dish is known by many names, including au gratin potatoes, cheesy potatoes, and other family-specific nicknames. In the west, particularly, a lot of people know this dish as “funeral potatoes” since it is often served with ham at luncheons following a funeral.
No matter what you call them, there is no denying that potatoes smothered in cheesy sauce are exceptionally yummy. And this homemade version is definitely the best. I grew up eating funeral potatoes (not because I went to a lot of funerals, but because my mom served them at Easter dinner and on many a Sunday dinner with chicken or pork chops), so you can trust me on this assessment; I’m kind of an expert in this field.
- A homemade cheesy sauce makes up the base of this potato casserole, which eliminates the need for condensed soup (a popular ingredient in most funeral potato recipes).
- The sauce is so easy and straightforward to make.
- The casserole can be made with potatoes or frozen hash browns.
- Topped with buttery cornflake crumbs, these cheesy potatoes are ultra-creamy, really flavorful, and so delicious.
Important Ingredients Notes
While this recipe is very easy to make, it is helpful to take note of a few important ingredients.
- Potatoes: This recipe works with cooked potatoes OR a 26-ounce bag frozen shredded hash browns. For cooked potatoes, I peel the potatoes, cut them in half or large quarters, and then cook until tender. The key is to prep the potatoes in advance so they can cool completely and thoroughly chill in the fridge before shredding (or cubing in small pieces). Trying to shred them while warm will turn them into mashed potatoes – and that texture doesn’t work well in this dish.
- Cheese: Using freshly grated cheddar cheese will result in a much creamier cheese sauce since pre-shredded cheese is often coated with a powdery substance that prevents it from sticking together, but it also prevents it from melting as smoothly. I prefer using medium or sharp cheddar in this recipe.
- Milk: This recipe works best with 1% or higher fat milk. I don’t recommend using skim milk.
- Flour: All-purpose flour is best in this recipe; however, some readers have reported using a 1:1 gluten-free flour substitute for the all-purpose flour with good results.
- Cornflakes: Measure the cornflakes before crushing (or you’ll end up with too much topping).
Make-Ahead + Slow Cooker Options
Make-Ahead Instructions: To make ahead of time, assemble the potatoes in the baking dish (without the cornflake topping), cover and refrigerate for up to two days. When ready to bake, cover with foil and bake for 15-20 minutes, then uncover, top with the cornflake mixture and bake for another 30-35 minutes until hot and bubbly.
Slow Cooker Instructions: Once the potatoes have been assembled with the cheese sauce, they can be spread into a greased slow cooker and cooked on low for 4 hours. If doing so, wait to add the cornflake topping until the last hour of cooking.
These cheesy funeral potatoes have been a staple in our house for holidays and every day dinners for almost two decades.
In all those years, I’ve never had the desire to try another version, because these are truly the best!
Cheesy Funeral Potatoes {Au Gratin Potatoes}
Ingredients
Potatoes:
- 3 tablespoons salted butter
- ½ cup diced white or yellow onion
- ¼ cup all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 1 cup milk
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon dried thyme leaves (see note)
- 2 cups (228 g) shredded sharp cheddar cheese (see note)
- 5 to 6 medium russet or Yukon Gold potatoes (about 3 pounds), peeled, cooked, cooled and shredded (see note)
- ½ cup (113 g) sour cream
Topping:
- 3 cups (106 g) cornflakes, lightly crushed
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
- For the potatoes, in a large pot set over medium heat, melt the butter. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes.
- Stir in the flour and cook, stirring constantly, for about a minute.
- Slowly add the chicken broth and milk, whisking constantly. Stir in the salt, pepper, and thyme. Bring the mixture to a simmer and cook, stirring frequently, until the mixture is slightly thickened, 5 to 6 minutes.
- Off the heat, add the cheese gradually and stir until completely melted. Add the sour cream and stir until combined.
- Mix in the shredded potatoes and stir until the potatoes are evenly coated with the sauce.
- For the topping, in a medium bowl, toss the cornflakes with the melted butter.
- Evenly spread the potatoes into the prepared baking dish and top with the buttered cornflakes.
- Bake for 40-45 minutes, until hot and bubbly around the edges.
- Let the potatoes rest for 10 minutes before serving. Serve warm.
Notes
Recommended Products
Recipe Source: inspired by a recipe in Cook’s Country as well as my mom’s timeless au gratin potato recipe
Recipe originally published April 2011; updated March 2018 with new pictures/commentary/recipe notes – updated again on February 2026.
These are always a favorite! Even my super picky kid will eat them and I think they taste much better than the canned soup version. I grew up with my mom calling them Au Gratin Potatoes though so I can’t get behind calling them funeral potatoes! HA Thanks for a family holiday favorite!
Hi! Can I use canned sliced potatoes for more body?
I haven’t tried that, but you could definitely experiment and see how it works out.
I love that this recipe is made without canned soup! So delicious!
Have you tried making the funeral potatoes ahead and freezing them? Would they freeze better with the frozen hash browns instead of the cooked potato? Would you recommend baking and then freezing?
I haven’t ever frozen these potatoes, so I’m not entirely sure. I think they might freeze ok (the high cheese/dairy content might make them a bit grainy after thawing and defrosting). If you try it, I would recommend freezing before baking (without the topping – add the topping prior to baking).
I made these for my family for Easter. Really good recipe, I made the russets from scratch with the instant pot and it worked perfectly. I did double the topping and I would add extra cheese next time as well!
These are absolutely delicious!
Because I am gluten intolerant, I substituted corn starch for the flour and used GF panko crumbs instead of corn flakes (they may be GF, but I didn’t have any).
Mel, would you kindly give a little more info in the recipe regarding cooking the potatoes in an instapot? I had to guess and although they turned out fine, I was a bit concerned.
What does enough water mean when cooking them in the Insta pot?
Hi Karen,
I had the same question. I just made mine by adding 1 1/2 cups of water to bottom of instapot and using the rack to put potatoes on. The seemed to cook okay.
You just need 1 cup water for the instant pot.
Can these be done in a crock pot?
Haven’t tried – but I bet they could be assembled and cooked in a slow cooker just fine.
I make what we call Hashbrown Casserole several times a year. I’ve always used the dreaded mushroom soup but know it isn’t the best option, why, knowing how Mel feels about the dreaded soup, I didn’t check this site for a better recipe I will never know but here I am. Hubby had a heart attack recently so I am looking to make my old stand by recipes a bit healthier, this had way less butter & no soups so even tho it can hardly be called a ‘healthy’ dish it is by far healthier that what I have always made. My old recipe froze beautifully so I am sure this will too. I sometimes add diced ham to the mixture then freeze half for a second meal down the road. If you put foil in an 8×8 pan, add the mixture w/o the cornflakes & then when it is frozen solid in the pan you can use the foil to lift it out & wrap tightly & keep in the freezer w/o tying up your pan.
I was looking for a recipe with no canned soup. This fit the bill!
I made these potatoes when we made a meal to serve to 25 ladies. It was a big hit, and everyone went back for seconds. Definitely tastes way better than the ones I made with cream of mushroom many many years ago. If I need a new recipe, I always to to your website!!
Loved these!!!! Even my 3 picky boys inhaled them. Growing up we called these cheesy potatoes. But my family will know these as Mel’s Cheesy Potatoes.
I love that this recipe doesn’t use canned soups. The flavor is so much better this way.
Oh my goodness. And I had never grated potatoes before. I felt like a rockstar making this whole dish from scratch!
I skip the cornflake topping. Just cover the top with shredded cheese. Also, I went light on the thyme. Just 1/8 tsp ground thyme was just right for us.
Thanks so much Mel for another home run!
Third time making these potatoes. They are THE BEST and I’ve been making Funeral potatoes for decades. (We also live in Idaho where we pluck endless potatoes right out of the dirt after the harvest!). Also do yourselves a favor & make Mel’s Loaded Potato Soup. Even if you don’t love potato soup you love hers!
I am just cooking my way through all of your recipes and it’s been kind of life changing!
I love this, Lorie! Thanks for taking the time to let me know!
This is my go to recipe for Easter but I wonder this every year – what is the approximate weight for the Russet potatoes? One year I used Costco sized ones and that was too much!
Probably 3-4 pounds.
Oh now I’m unsure. Your notes say about 30 ounces of potatoes, which is just under 2 pounds. Am I cooking 2 pounds or 4??
And while I’m here, do I understand correctly that you peel the potatoes before cooking them in the IP?
Thank you!
Yes, I usually peel them before cooking in the IP, but I’ve also cooked them unpeeled. It’s fine either way. The key is to let them cool completely and chill them before shredding otherwise they just turn to mush. As for the exact amount, it looks like I need to do some “new and improved” tweaking to this recipe. Over the years, I’ve found that I eyeball the amount of cooked potatoes – and I tend to use more than when I used to make it with frozen, shredded hash browns. I use right around 3 pounds. I’ll make them again soon and make a final note. Sorry for the confusion.
Thank you!
I settled on 2.5 pounds before peeling and cooking. It seemed like the right amount with the sauce. It was delicious and I didn’t take any home from our family gathering. I left out the thyme because sometimes my husband doesn’t like it.
I made this today for a funeral of a member of our congregation, I have made it twice and love this recipe without the canned creamed soup.
I prepare the frozen hash browns by leaving them in the refrigerator overnight and then on the kitchen counter for an hour. Then put the mostly thawed potatoes into a big glass bowl and microwave, covered for two minutes, stir, and microwave another two minutes. Repeat for a total of six to eight minutes until potatoes are cooked. Fold into sauce mixture and follow the rest of the recipe. This assures your potatoes will be cooked and heated through.
This is my favorite cheesy potato recipe! I’ll be cooking it again this year for thanksgiving. Do you think the recipe would still work in a cast iron pan?
Yes, it should work great!
Can you use the diced frozen potatoes instead of hash brown?
Yes
I love these potatoes and they pair perfectly with your pulled pork sandwiches and honey lime fruit salad. This is exactly what’s on the menu for my kids summer family birthday party 🙂 Your recipes are my go to recipes and are the best Mel! Thank you!
Thanks so much, Kristen!
I am worried about making these potatoes 2 days ahead of time. Will they end up mushy?
Sorry, just saw this! They work great made ahead. I usually save the topping and add it right before baking.
Do you think Yukon Gold potatoes would work? I’m making your Cinnamon Rolls too and was wondering if I got a big bag at Costco if I could use in both recipes for Easter.
Yes, they work great!
I baked these with frozen potatoes for the time
Given and took them to a church dinner and still frozen in the middle lol. Pretty embarrassing. Can I thaw the frozen potatoes before adding or should I just bake the casserole longer??
Yes, you can either thaw the potatoes first or add baking time.
If cooking the potatoes in the instant pot they should still be pretty firm then? Why do you cook them a little first and not shred then fresh?
The potatoes should cook fully in the Instant Pot. I like to cook the potatoes until tender (Instant pot or on the stove), let cool, and then shred.
Hi! If I am trying to make these ahead, do I do every step, including baking, and then on serving day, bake it again following the instructions in your make-ahead section? I guess I’m just wondering if I bake it twice or once if I’m trying to make it ahead.
When I make them a day ahead of time, I refrigerate them after spreading in the pan (and I refrigerate the topping separately). Then on the day of, I spread the topping on top and bake them.
These are great, and I love that they are not made with canned soup. My three daughters and I are huge fans of yours. My daughters particularly make a lot of your recipes for their families. Our youngest daughter especially loved “funeral potatoes”. When she was about four, she requested these for Easter dinner. She couldn’t remember funeral potatoes, so she asked for “dead”potatoes! Thirty years later we are still laughing and sometimes still call them dead potatoes!
Hey Mel! Tried this recipe today, and it was good! I forgot to get cornflakes when I shopped, so improvised with crushed goldfish crackers.
These are fantastic! I’m another one of the MKC fans who prefers not to use canned creamed soup, and my family loves cheesy potatoes for special occasions (and for not-so-special occasions if I’ll make them;). These are the ticket. They are gooey and delicious, and no one misses the canned soup. As a side note, I often make them without the cornflake topping, and they’re still 5 stars!
I’ve been scouring the internet for a funeral potato recipe without canned soup! Thank you for sharing this! Would a mixture of smoked Gruyere and cheddar cheese work with this?
You could definitely try! I think the combo sounds delicious.
I haven’t read too far in the comments, but if anyone is wondering, I made these tonight for Easter dinner with gluten free (Bob’s Red mill) flour, and they turned out fantastic! My whole family loved them (and only one is GF), and there was some skepticism going into it.
These were SO GOOD! Made them exactly as written and we loved them! My kids don’t usually eat this kind of dish well so I was going to half it but I’m sure glad I didn’t follow through. These are gonna make for some yummy leftovers this week!
These are the best funeral potatoes I’ve ever had! When you use fresh potatoes and a cheese sauce from scratch, you can taste the difference. Thanks Mel!
I’m still drooling over how delicious these potatoes were. I love me a good serving (or 2 ) of funeral potatoes. These were the best I’ve had…and I’ve had a lot in my days! Thank you, once again, for an amazing recipe.
Oh, I forgot to mention that I used your instant pot method of cooking the potatoes. I was in a rush so when they were done I stuck them in a bowl of ice water and wa-la, they were ready to shred after a couple minutes.
Made these tonight and they were definitely a WINNER! Will be put into our rotation for sure. Used frozen potatoes without any issue (cooked a bit longer) and added a couple cloves of minced garlic with the onions.
I forgot to add, I didn’t have corn flakes, so I used crushed potato chips. Perfect salty topping!
When I was a little girl, I remember the fancy Sunday dinners my family would eat at my grandma’s home. I particularly remember her making the best cheesy potatoes!! I have tried many recipes over the years, and I think I have found the closest version to my grandma’s potatoes in this recipe!! I made these for Sunday dinner and they were so good!! Five of us ate the whole pan. (Don’t know if I should have admitted that. 😉 Thank you, Mel, for this cheesy potato recipe. I will be using it for years to come. Oh and by the way, I loved your tip about cooking the potatoes in the Instant Pot. It worked like a charm.
Hi Mel! We are huge fans of these cheesy potatoes (what we call them). My husband is always happy when I make them. We have used the corn flakes and then I tried Frosted Flakes. This is only way I make them now. The sweetness mixed with the other seasonings make them perfect! Thanks for the wonderful recipes that help keep the weekly menu from getting boring! Carol
Mel! My Mom made something very similar while I was growing up and we always called them “Party Potatoes” because it was what people requested my mom bring to parties. 😀 Much more cheerful than “Funeral Potatoes”.
Hi Mel, I’m going to double this recipe. Do you recommend I use 2 large onions or just one?
I would just use one.
Can’t wait to try it. If I’m doing 10 lbs and going to put in two big tinfoil pans, how much longer should I bake. Also, sharp or mild cheddar cheese. Thanks for your help.
Hi Trish, I prefer to use medium or sharp cheddar cheese. If the tinfoil pans are deeper than regular glass or metal 9X13-inch pans, yes, I’d increase the time by 10-15 minutes.
I am excited to give this a try!! I haven’t decided if I’ll make ahead or right when needed but either way, if I double the recipe and may two 9×13 baking dishes of the funeral potatoes can I Put these two side by side in the same oven to bake or would I need to increase the cooking time?!
Yes, that should work just fine!
Do I use Sharp Cheddar Cheese when making these or just the regular?
I usually use medium or sharp cheddar.
My family all loves this recipe. We use frozen potatoes, but it usually takes over an hour not the 45 minutes. Just thought I’d warn people who might be headed out to a church dinner and the potatoes aren’t ready.
Does this recipe double well? Do you think the baking time would be the same in a larger pan?
Yes, it doubles great. If the pan is really deep, I’d add 5-10 minutes onto the baking time.
When you cook the potatoes in the pressure cooker for 4ish minutes, do you natural release the pressure or quick release? How much liquid do you add to the cooker? I’m still new to the pressure cooker… 🙂
I quick release so they don’t over cook.
Growing up in the Midwest, they were funeral potatoes also – but my mom always made it with canned soups and frozen potatoes. It just wasn’t that great. I’m excited to try this one and from a real Mormon, so they have to be legit. 😉 Thanks Mel!
“From a real Mormon” I love that comment.
This is my first time making these. I was excited to try this because being gluten-free canned soups even the gluten-free soups just don’t cut it. I have the all purpose gluten free flour that I use in many of my non baking recipes. Works 99% as well as wheat flour. Had to change the cereal to corn chex. I only had ground thyme, so I uses it sparingly so as to not over power the dish. It really turned out great. I will definitely make this again!
I made this for my daughter’s baptism over the weekend. My husband felt they were a bit bland, but the entire pan was gone by the end of the night! Great recipe!
I have made these several times now. My husband LOVES them! I tried Frosted Flakes instead of the regular corn flakes to add a little sweetness and they were huge hit.
I am a big fan of au gratin and “funeral” potatoes. My family loved this recipe. I was out of cheddar cheese and subbed in Monterey Jack. They were even creamier than normal. I may never go back to cheddar in this type of recipe. Loved it and especially no “cream of something soup”. Thanks Mel we have enjoyed many of your recipes.
That’s awesome!
Company Potatoes are what we call these, and they are present at many meals. BBQ meatballs or brisket being a couple of our favorite together with them. They are so versatile. Bacon crumbled on top instead of the cereal or ham chunks stirred in have both been yummy variations. I have also cooked them in a large electric roaster with marvelous results. We always leave off the topping and allow it to get brown spots on top. Mmmm I want some right now.
I don’t eat potatoes, but judging how ev ry one raved about this dish & kept scooping out of the leftovers every time they opened the fridge-these were perfection for our Easter dinner. One caveat: I decided to just scrub the russets & not bother w pealing them. No one seemed to mind or even notice!
This was a great recipe. We had a very low key Easter today (4 of us – 2 being kids), but I’m so glad I made this. We can’t wait to eat the leftovers this week!
Made these for Easter lunch today – they were a hit! Thank you for another awesome recipe!!