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!
Burning question alert: what do you call potato dishes like this?
Au gratin potatoes?
Funeral potatoes?
Cheesy potatoes?
Something else entirely?
I grew up eating my mom’s ultra-delicious cheesy au gratin potatoes.
That’s what she called them. So that’s what I called them.
It wasn’t until I was a semi-adult that I realized “au gratin” potato dishes were actually kind-of-fancier, thinly sliced potatoes (like this) often topped with bread crumbs and always topped with cheese.
So, basically nothing like what I had grown up eating. Haha.
Too late, though. My mom’s cheesy au gratin potatoes (often called cheesy funeral potatoes in other circles*) ruined me for classic French-style au gratin potatoes long before I even knew what real au gratin potatoes were.
Her cheesy potatoes are legendary; they were one of my favorite dishes growing up! So creamy, so cheesy, so tasty.
AND, my mom made them with a homemade, canned soup-free knockoff sauce long before that kind of thing was even popular (go mom!).
*In many Mormon and some Southern circles, these types of potatoes are known as funeral potatoes, since they are often traditionally served with ham at the meal following a funeral.
These cheesy funeral potatoes (au gratin potatoes/cheesy potatoes/WHATEVER) have been on my site for over five years now, and I make them all the time.
Not just for funerals. Not just for Easter.
No, no. They are a standard go-to side dish for so many main dishes all year long. Once I even made these potatoes to feed a crowd of 400 for a church holiday party.
I still get a nervous twitch thinking about that process, but it was worth it (I think??).
Reading through the comments, you’ll see that many others love them too, and many have adapted them to be slow cooker friendly. Awesome!
I’ve left the recipe exactly the same as the original that was posted long ago, except that over the years, I’ve reduced the amount of dried thyme, so I’ve noted that, and I almost always use cooked potatoes instead of frozen hash browns, so I’ve also included details on that.
I also wrote up my notes on making these potatoes ahead of time; lifesaver.
If you are looking for the best recipe for cheesy funeral potatoes with an easy, homemade sauce this is my favorite of all time in the history of ever!
And don’t even think of leaving off the buttery, cornflake topping. The potatoes will be so lonely, and so will your soul. 🙂
Cheesy Funeral Potatoes {Au Gratin Potatoes}
Ingredients
Potatoes:
- 3 tablespoons salted butter
- 1 large yellow onion, chopped
- 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, or 1/2 teaspoon if you want more thyme flavor
- 2 cups (228 g) shredded sharp cheddar cheese
- 5-6 large russet potatoes, peeled, cooked and shredded or small diced or a 26-ounce bag frozen shredded hash browns (see note)
- ½ cup (113 g) light or regular 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.
- Melt the butter in a large pot over medium heat. 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. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Stir in the salt, pepper and thyme. 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 stir in the cheese until smooth. Add the sour cream and mix until combined.
- Mix in the frozen hash browns or cooked and shredded potatoes, lifting and folding the mixture until well combined.
- In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined.
- Evenly spread the potatoes into the prepared 9X13-inch baking dish and top with the buttered cornflakes.
- Bake for 40-45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more.
- Let the potatoes rest for 10 minutes before serving.
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 with new pictures/commentary/recipe notes.
259 Comments on “Cheesy Funeral Potatoes {Au Gratin Potatoes}”
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!!
Awesome funeral potatoes! I used 2.5 Tbsp corn starch instead of the flour and crushed corn Chex instead of corn flakes for a gluten free version. Worked great!
WHen making these ahead of time, do you bake it first and then refrigerate it? If not, how do you prevent browning of the casserole in the fridge?
I haven’t had browning issues, Alli – since the potatoes are well-covered in the sauce. I don’t bake first before refrigerating.
To make these ahead of time – do you refrigerate prior to baking and then bake off?
Yes…I wait to add the topping until I’m ready to bake them
Wow! I have never tried this dish. Thank you for sharing the recipe! Gotta try it soon.
My husband’s family has always called these yummy potatoes. Guess what’s on the menu for Sunday? Ham and yummy potatoes!
Can I substitute rice flour for the 1/4 cup flour? Would I still use 1/4 cup?
Thank you, so happy to find a recipe that does not use canned soup!
Hi Connie – if you’ve used rice flour in other sauces that need a thickener, it will probably work (haven’t tried it myself – sorry!)
My in-law’s request these every year for their Christmas party. My kids go nuts over them, as well. Thank you!
I grew up calling these party potatoes because we had them at all our family parties. They are a favorite of mine also. 🙂
I make these potatoes all the time. I freeze portion sizes and cook in little casseroles just for me. I use the frozen potatoes and started adding a finely diced jalapeño. When I don’t have corn flakes, I use crumbled potato chips without the butter. I call these Mel’s potatoes. Love them
My mom called them “Heavenly potatoes” which is totally cheesy sounding to me now, but that was just what we called them! Funeral potatoes just sounds morbid!
Mel, I love your recipes. I am going to have these potatoes for Easter. How much water do you use in the instant pot when you boil them? I am assuming then a natural pressure release follows the cook time. Thanks.
I usually use at least a cup of water, but sometimes I’ll add more. Kind of depends on my mood. 🙂
Mel, do you quarter your russets or just half them. Thanks.
Usually I halve them so they are in bigger pieces to shred once cooked and cooled.
Looks like a great recipe, no soups, yay! Want to try this. We have always called them Potluck Potatoes.
When I make this, I use french onion dip instead of sour creme. It is really good flavor, but no obvious pieces of onion.
I make your recipe all the time. One of my faves. Waaaaaay better than the condensed soup versions out there, and just as easy!
Thanks, Melanie!
We love “funeral potatoes”! I will be trying this no soup recipe for sure. I’ve tweaked the old version by adding a squirt of Dijon mustard to the sauce and some parmesan cheese to the topping, very yummy! Thanks for all your recipes and comments … waayyy better than pinterest!
Ever notice how Easter and funerals have the same meal. It’s like the culture was trying to send a message or something. ::
SVF- Huh! I never thought about that before! I like that!
We call this Hashbrown Casserole. It is an Easter staple at my house along with the ham. I also make them (with the dreaded mushroom soup, but I am going to try your way!) all year long with diced ham mixed in. I split the recipe in 2 & freeze half for later as it is just my husband & I now. Works very well, just add the cornflake topping before baking. Yum!
It’s called Hashbrown Casserole at our house too!
Very yummy made with a package of brown and serve frozen breakfast sausage diced and stirred in along with a cup of either frozen corn or peas. Top with the buttery cereal and bake as usual.
I think we called these scalloped potatoes (which I now realize is something completely different as well). My husband grew up calling them funeral potatoes. Cheesy potatoes seems like an appropriate name though! Thanks for the recipe update — I’ve made them with chilled baked potatoes, but boiling might be easier. I’ve made them with hashbrowns too, but it’s worth the extra effort to use fresh potatoes in my opinion.
Yeah, I agree about the fresh potatoes. Might as well go to that effort for a dish as yummy as this!
It’s always interesting to see other people’s takes on such an iconic cultural food. Obviously I think my mom’s funeral potatoes are the best around and they never included onions so that sacrilege to me! Same with, and even more so, with the use of hash browns in place of baked and shredded real potatoes. But you’re one of the first people that has ever even mentioned using anything other than hash browns as an option so I was tickled to see that.
I also love how different dishes like this can be from person to person (and family to family!)
It says a lot about you that I am going to give these a try only because I trust you. I’ve never been a fan of Funeral potatoes. That is why You know you’re a rock star because I’m willing to try a recipe of yours just because you say it’s good when past experience has my taste buds saying otherwise.
I hope you LOVE them if you try them, Brenda!
We call them happy potatoes…funeral potatoes is too depressing
I use a bag of Simply Potatoes from the refrigerated section of the store, usually near the eggs. They have a southwestern flavor one that is super good in this recipe if you like a little kick!!
We have often substituted corn Chex cereal for cornflakes, and its equally yummy! I also like to mix a bit of cheese with the topping
My family always called these funeral potatoes growing up, but for the last couple years I’ve lobbied for a name change to “party potatoes.” So far it hasn’t caught on! 🙂
I use my mom’s old recipe that calls for a can of cream soup. I’d definitely try making a from scratch sauce, but don’t see myself moving away from using frozen hashbrowns. With all that cheesy goodness, it seems doubtful anyone in my family would notice the difference.
Emily; we have called these Party Potatoes for forever! so it will catch on I promise.
Yep…”party potatoes” for sure. That’s what my mom and grandmother called them too.
Oh my goodness I can pick out the frozen hash brown ones from a mile away!!! Fresh are 100X better 😉
We have always called them “Heart Attack Potatoes!!!!” haha. My mom always makes them for Christmas day breakfast! Love them.
Hahahaha.
Growing up we called them “Gourmet Potatoes” your recipe looks delicious
Well, that name certainly fits (maybe not the presentation, but the taste is gourmet in my opinion!). 🙂
My mom always calls these “Company Hashbrowns”! Another name to add to the mix 🙂
I like that! 🙂
THANK YOU, THANK YOU, THANK YOU…for indicating how the baking instructions should change if you make ahead and chill. I am always making stuff ahead so that i can spend time with guests, but never know how much cooking time to add. I have gotten many EXCELLENT recipes from your blog and I plan to make these potatoes for the first time for Easter. I have no doubt that they will turn out well and people will love them! Am also glad that I can dice potatoes…since slices to me are harder to serve.
Excellent recipe. Definitely outshines the canned soup version, and it’s so much better for you. I leave out the thyme because my husband doesn’t like that herb; he can detect the smallest hint!
Could you make this a slow cooker meal? If so, would anything be different?
You could definitely try – I wouldn’t add the topping until toward the end, though.
I’ve made this several times in the crock pot (without the topping) and it turns out fabulously. Just have to give it enough time to cook through before you will be wanting to serve it. We have food allergies and oftentimes have to bring our own food to Holiday celebrations. I make up this recipe up until before you have to bake it, then divide between 2 freezer Ziploc bags and freeze. The day before we would like to have it, I pull a bag out and let it thaw in the fridge. The next day I put it in my slow cooker and cook it for several hours, and take the slow cooker with us to wherever we are going. Cooking time and temp depends on how much and which slow cooker I’m using, and when I’m going to need it done.
This is always without the topping, and sometimes I also give it a little stir while it’s cooking.
Made this for Easter dinner to change things up from the usual funeral potatoes. I have to agree with another comment, too much thyme. It was really over powering for my taste. I bet this would be fabulous minus the thyme. Mel’s recipes never disappoint but I know to watch out when recipe calls for thyme from now on. Just my preference. Thanks for all the yummy recipes, this is my go to place when making my meal plan for the week. : )
I made this recipe tonight for dinner and my husband and I loved them. Never knew Corn Flakes could taste so good on top of potatoes! Love the idea of substituting Ritz crackers or potato chips for the topping as well. I just love your blog. Thanks for all your hard work and dedication to us.
I’ve made this recipe a few times now, and just returning to say how great it is. Each time I’ve used frozen potatoes o’brien as opposed to hashbrowns, and I really recommend it that way for a little extra flavor and a pop of color. Thanks for a great recipe, far superior to the cream of mushroom variety!
Hi Mel! I’m dying to make these for Easter, but my mother-in-law is allergic to gluten. Do you have any idea how I could make this without wheat flour and not tasting weird? 🙂 Thanks in advance!
Could you try a gluten-free flour blend?
yesit works just fine
We top these with crushed potato chips rather than corn flakes. Also…a reheating tip: melt some butter in a non-stick skillet and add the leftover potato casserole. When it’s getting hot and the cheese is melting/browning a bit on the bottom, flip the potato mixture over and lightly brown the second side. (You can do this in sections with a spatula.) So yummy…and a hundred times better than microwaving them!
I use potato chips as well. Since I live alone, I put the potatoes in small casseroles and freeze. Top with chips before baking about 25 min. Yummy
I plan to make them the night before. Can I add the corn flake crumbs then or should I put them on right before putting in the oven?
Top the potatoes with the cornflake mixture right before going in the oven (so they don’t get soggy).
This may sound like a strange question butcould you please tell me how much (aproximately) your large onions weigh? Having been to US before, I know that what you describe as “large onion” is much, much bigger than what is considered as large in my home country and when I tried to google it, I got answers ranging from 2 to 16 ounces. I’d love to try this recipe and, having used a bunch of your recipes already, I know it’s better when I follow it to a t.
Also, I’d just like to say that I love your website and I’ve been both recommending it a lot and translating your recipes for those of my friends who don’t speak English. Your food is loved in Europe too 🙂
Hi Alex – I just pulled what I would consider a pretty standard large onion from my pantry and weighed it. It’s 380 grams (about 13 ounces). I think you could use an onion ranging as low as 200 grams and be fine. I hope that helps!
Yes, it does! Thank you very much!
Are you suppose to thaw out the frozen hashbrowns before mixing or just use frozen
You can use them frozen.
Wow made these last night and they are the best scalloped potatoes ever! I’m fairly new to your blog and everything I’ve tried is awesome. Thank you for all the rest recipes.
Oops great recipes
I haven’t read all the comments to see if anyone else said this already, but, MEL! If you have never subbed the buttered corn flakes (ew, imo) for crumbled Ritz crackers, YOU NEED to try it. They are already buttery and golden and when toasted on top of the potatoes they carmelize every so slightly.
Our family loves it with Ritz crackers too!
Have you ever made these as a freezer meal?
I haven’t – sorry!
I always make them in smaller dishes and freeze without topping (I use potato chips) Just thaw in fridge and bake for about 30 min for a 1.5 cup serving. I also stir in a minced jalapeno and it’s delicious.
These were so easy and really yummy with our Christmas ham! I stopped buying condensed soup, and I didn’t miss it at all in this recipe! Thanks Mel!
When you use russet potatoes, what is your preferred method of cooking them for this recipe?
Hi Julianne – I usually peel and boil them until tender (in large pieces, usually just cut in half). Drain and let cool and then shred on a box grater or dice into small pieces. If shredding, it helps if the potatoes are completely cooled and even chilled a bit in the refrigerator.
Had these today for Easter dinner, and I have to say they were the star of the show! They were so yummy. Everyone loved them so much there were no left overs. Thanks for another great recipe!!
No need for cream of anything soup – I am in!!! Thank you 🙂
I make something very similar, based off a friends’ tater tot casserole recipe. Since we’re all about the lower sodium options in our house, I use some new potatoes that I’ve cooked ahead of time and sliced thin. Hadn’t thought about adding a topping, though. The leftovers of mine make a pretty delicious potato soup if you add some extra liquid.
These potatoes have become a family favorite in my house. Love your recipes!
Thanks Mel. I did wait to cook and they were amazing. Good thing I made two pans because they were scraping this dish!
If making the day before do u hold off on baking until the next day?
Yes, I’d bake when ready to serve (not the day before).
Could these be frozen before the topping is put on?
I think so – just freeze the topping separately.
Can these be made a day or two in advance?
I’ve made them a day in advance and it works great.
I made these potatoes last night (using frozen shredded hash browns because it is faster) and they were delicious! The one thing I would do differently next time is leave out the thyme because I thought it was too overpowering. I served the potatoes with grilled pork chops, rosemary bread, skillet green beans, and strawberry spinach salad (all your recipes!). It was an amazing dinner! Thank you so much, Mel, for sharing your recipes!
P.S. I am about to go make your magical layered brownies. Can’t wait to try them!
Thanks for this recipe! I love funeral potatoes but haven’t been able to get myself to make them until I found your healthier version. Do you think Greek yogurt would sub okay for the sour cream? Thanks again!
Hi Liz – I haven’t tried the Greek yogurt sub in these potatoes but it works so well in other recipes that I’m inclined to say go for it!
This is my GO TO favorite Hash Brown casserole recipe. I have used plain Greek yogurt as a sub for the sour cream since the beginning and its amazing!
For the person who said NOT using cream soup is weird, I just have to say- I love this recipe specifically because it doesn’t contain that crap! Those canned cream soups are full of total junk. This uses actual fresh ingredients, not some goop out of a can. I really appreciate being able to sub the flour for a gluten free blend and use a gluten free corn flake topping so fit my dietary needs. I don’t mind the frozen hash browns at all, either, because the brand I buy contains only one ingredient: potatoes. Thank you for this fantastic recipe, and lots of others, too!
I am loving your easter meal planning post! Everything I’m making is coming from it, thanks for making it so easy! Also, when you make these potatoes do you typically use the frozen hash browns or shred your own potatoes? Just wondering if you’ve tried both and prefer one over the other? Love your blog, keep the great recipes coming!
Hi Britany – I use both. There’s a really great brand of organic, shredded hash browns that I’ve used that are terrific (sorry I can’t remember the brand name). I know people have issues with frozen, shredded potatoes but those good-quality ones are fantastic. Because I don’t have access to those in my small-town grocery store, I usually go for real potatoes that I’ve cubed or shredded myself. Can’t beat real potatoes (but the hash browns are such a timesaver!).
Ope. Just saw that you gave that option. Sorry.
Not using cream soup in your funeral potatoes is just weird! But I might be willing to try it one of these days. Using frozen hashbrowns instead of baking and shredded real potatoes is a cardinal sin, however, and I won’t be trying. You should try it with real potatoes sometime. Much better!
I’m wondering if you really need to precook the potatoes if you aren’t using hash browns. Seems like 45 minutes at 350 ought to cook shredded potatoes suspended in sauce. If not, maybe adding to the cooking time would do it? Thoughts anyone?
Diane – Hash browns are precooked a bit, I’m pretty sure, so if you are going to use raw potatoes, I’d definitely increase the baking time. I haven’t tried it myself though so you will have to experiment a bit.
thanks for sharing! i am doing Easter this year at my house and would love to try these!! just one question—do i have to use light sour cream, or can i just use the regular kind that isn’t light?
Brie – Yes, regular sour cream is fine.
Made these with a wheat free flour and wheat free cereal since my daughter is allergic to wheat. They turned out great! Thank you for a great recipe without canned soup. Funeral potatoes were my favorite growing up.
I made these tonight. I love Funeral Potatoes/Party Potatoes…and this recipe was pretty good but the thyme really was too much:(. I loved the creaminess though! If I make this variation again, I will omit the thyme and add a little more cheese.
Made this for Christmas dinner. Hit it out of the park…everyone loved it!!!! Will definitely be made every holiday! Also made the green bean casserole which was awesome as well!
Made this for Christmas Eve at my brothers house. It’s wonderful, no modifications needed!
Made these for Christmas dinner yesterday and they were amazing. We called these “special potatoes” growing up and now that I have your recipe, without the cream soup, they’ll make an appearance more often! Thank you!
These were so good!!!
In recent weeks I have become one of your biggest fans — and my son and hubby agree! You’ve gotten me back in the kitchen on a regular basis and I am loving it — and the boys are too. When they sit down to supper they don’t even ask where I get the recipes from anymore– “My friend Melanie,” is my answer. I think I misread the ingredients on this one last night though — 3 cups of crushed cornflakes is a little different than 3 cups of cornflakes crushed… we just brushed off the extras. 😮 The potatoes were lovely!
You nailed this!! My husband does not like funeral potatoes (with the cream of chicken) but he REALLY likes this recipe! He even wants me to make it for his friends that are coming for dinner. I know they’ll love it too!
Honestly. As a (currently) starving college kid, these recipes look like heaven to me. I am just sitting here drooling over just about every recipe you’ve posted . Your blog is amazing, and I am hungry 🙂
I saw a similar recipe that said you could freeze this before the baking stage to use as a freezer meal side dish. Thought that sounded awesome.
I LOVE YOU!
um, I mean…I LOVE you!
I call certain recipes with cream of chicken soup or (shudder) cool whip and jello bad names, but I love funeral potatoes! (especially when preggers!!)
So seriously, thank you for making these better! I cannot wait to try them!!
ps I have no idea how I found your website, but most recently I adapted a banana split pie recipe using part of yours (I will make YOURS soon, but it was for my 3rd old’s bday and I was looking for some short couts!). I am a fan just from these two recipes.
Love this recipe! It’s insanely good and makes my husband so happy. Yesterday we hosted a small family dinner. I prepared ham and homemade crescent rolls and wanted to make twice baked potatoes, but we only had reds. I boiled the red potatoes and grated them to use. It was heavenly! I’m allergic to onions so I omitted that step, but I am in love with these potatoes!
Loved this! The only thing I did differently was omit the thyme because I didn’t have any on hand. I used Italian herb seasoning instead and threw in a little Cajun, as well. Next time I think I’ll increase the amount of both! I’ve been trying eliminate the use of canned/processed items when possible, so thank you for this recipe!! 🙂
Loved this! The only thing I did differently was omit the thyme because I didn’t have any on hand. I used Italian herb seasoning instead and threw in a little Cajun, as well. Next time I think I’ll increase the amount of both! I’ve been trying eliminate the use of canned/processed items where possible, so thank you for this recipe!! 🙂
Made a half recipe with regular potatoes this evening.that sauce is very tasty! Also cut up about 6-7 slices of Doug’s Deli smoked ham. It is sure to win Ardmore over. I plan to make these for my brother’s birthday next month.
Delish!
I’m sure these would have been WONDERFUL as a fresh-out-of-the-oven dish….however our plans changed at the last minute the other day when I made these, so I ended up having to serve them as leftovers the next day. By then, the cornflake topping was no longer crunchy and it made the whole dish just “bleh”! 🙁 So, I scraped off the cornflakes and used my hand mixer to whip the hashbrown potatoes with a little additional milk and butter, I then put them in a casserole dish and placed them in the over to warm up until they were almost like a “twice-baked” potato dish. Delicious!! Highly recommend doing it this way as leftovers (unless someone else can enlighten me how to make the cornflakes crunchy again).
I made these today and they were perfect with ribs and coleslaw. I used gluten free all purpose flour (Bobs Red Mill brand) and they were awesome. I am trying to avoid gluten so the gluten free soy sauce and not using a cream soup was what attracted me to this recipe. Thank you!
I made these for Easter dinner and they were a big hit. They even tasted better the second day. I’m making them this afternoon for a breakfast tomorrow but won’t add the cornflakes until I’m ready to bake it in the morning. Ah, the beauty of Pinterest which is where I found this delicious recipe. Thanks Mel.
Joyce
I have always known these as Grandma Potatoes, since it was my husband’s grandmother that introduced these to everyone. The cornflakes on top are always our favorite part. We do, however, use shoestring fries for the potatoe. Would definitely like to try it without the cream of chicken soup. Thanks again!
These are a childhood favorite! We’re currently living in West Africa and my mom’s recipe with canned soup is impossible to make, so your recipes are amazingly perfect for me. Thanks for helping make our Easter complete even all the way over here!
Waiting patiently for his return. His horse’s hooves thundering rhythmically on the line for their family.
Tanyia – yes, I’ve made these ahead of time and I reserve the cornflake topping to put on right before baking so it doesn’t get soggy. I’ve made them up to 12 hours in advance if that helps.
Hello! I made these last night and they were so good! My question is have you ever tried to make these ahead of time? I thought about making these for company and it just makes life easier if most of it can be done ahead and then just baked! Thanks for the recipe!!
yum
I made this dish for our supper this evening and oh my! So much better than the recipes containing cream of’s. The only change I made was to shred fresh potatoes rather than using frozen. It’s our new favorite “funeral potato”
Thanks for sharing the recipe!
I made these potatoes for a baby shower brunch today and they were fabulous. I love that they are not made with cream of something soup and yet they are still easy and quick.
This is a great recipe…it sounds similar to my Baked Potato Casserole recipe. I make it for holiday occasions.
Hi Amanda – I believe someone who commented above actually did try it in a crockpot and it worked out. Read through the comments to get their feedback. Good luck!
I was going to try this tomorrow – do you think it would work in a crockpot? It’s been about 100 degrees around here so I’d like to avoid having the oven on, if possible. Thanks for the help and what looks like a scrumptious recipe!
My MIL has always made these with the cream of chicken soup and they were one of my favorite things she makes but I got diagnosed with Celiac Disease 3 years ago and wasn’t able to have them anymore. I never occurred to me to make them without the condensed soup. I just subbed the wheat flour for a GF blend, and used Erewhon brand cornflakes on top (which taste to me exactly like Kellogg’s but just don’t have the malt flavoring) and they turned out amazing! Thanks for this recipe!!! I think I will add a bit more cheese next time, and probably a little more salt and pepper- but overall these were unbelievably good and easy to adapt to my dietary needs.
We were introduced to as young adults and called it “cholesterol potatoes.” I don’t think the in-laws who introduced it to us called it that but when we got the recipe, that’s how we referred to it, but we made it and loved it. Your recipe makes it easier to change it to gluten free recipe without the cream of chicken soup. To make it gluten free I can change the flour and make sure the corn flakes are gf. I doubt anyone would even know the difference. Recipes with soup are often those that are hardest to convert.
I made these to go with our Easter dinner yesterday and they were fabulous. This will be the only recipe I use from now on. Thanks for a great recipe without cream soup in it!
Thanks. I love these potatoes. So creamy, not greasy. I added a little dried rosemary (less than 1/2 t) because it was next to the thyme in my pantry. Delicious!
I also made the potatoes in the slow cooker–I agree with Christina 4 hours was perfect. I made it with the shredded hashbrowns but without the cornflake topping. I did sprinkle on a little extra cheese on top. Also added a minced clove of garlic into the sauce. Tasty! Thanks for sharing!
Hi, Mel. I followed your recipe except cooked the potatoes in the slow cooker (using cubed hash browns rather than shredded) on low for 4 hours and it was creamy, cheesy, and delicious! I nixed the crunchy topping, although I’m sure it could be crisped it in a pan on the stove and then sprinkled on top just before serving. FYI ~ We call these church potatoes because every time there’s a carry-in dinner at church, at least one person brings a potato casserole. Your version is by far the best I’ve ever eaten, though. Thanks!
I had a difficult time finding a recipe that didn’t ask for the dreaded cream of “something” soup. Yuck! I am very happy to have come across your recipe. I’m going to get it made tonight and cook it up tomorrow. I think I’ll use buttered Panko instead of the crushed corn flakes (only because I don’t have any corn flakes in the pantry)! Thank you Mel for this wonderful sounding recipe. Happy Easter!! 🙂
Christina – I have no idea how this would fare in the crockpot since I’ve never tried it. Sorry I’m not more help. If you try it let me know!
I have a similar recipe (but this sounds better!) that I cook in a slow cooker for 3-4 hours. Do you think this would work? We’ll be gone for several hours Easter morning, so I’m making your slow cooker ham recipe and would like to try cooking these potatoes in another slow cooker at the same time so everything is ready when we get home.
I am excited to try these. I have been searching for a recipe without cream soup in it. I will be trying this on Easter! Thanks!
I have a friend at work who made these and the recipe she had called for 4 cups of crushed lay’s sour cream and onion potato chips for the topping. Yum! It only took her 8 months to pass the recipe on but now that I have it, it will be a comfort food staple in my house.
I’m so excited about this recipe! We called it hashbrown casserole growing up. I haven’t made it much since I’ve been married. But now that I have found a cream of mushroom soup free recipe, I will definitely be trying these. I always liked shredded vrs dice hashbrowns. Why? More cheesy goodness in every bite. Thanks again Mel for sharing your recipes with us all!
I love the fact that I will never have to use that cream of whatever soup version again! These were delicious and really not that much more work than the soup based version, yet they tasted so much less processed and more delicious. I took the suggestion of an earlier commenter and added a minced garlic clove with the onions and I think it was a good call. This one goes into permanent rotation. Thanks!
I made these for the second time the other day (the first time I baked it a little too long, so it wasn’t quite as good), and they are wonderful. I use the frozen diced potatoes and breadcrumbs because I don’t eat cornflakes. Now I want to buy more potatoes so I can make it again:)
My mother actually makes her own take on this dish, adding hamburger to the velveeta and instead of the messy shredded hashbrowns she uses the frozen hashbrown patties and lines the bottom of the pan with them. It’s absolutely delish! I think I need to make it now!
Hey Melanie, have you had much experience altering your recipes to be gluten free? I have a sister who is celiac and would love to make these for Christmas dinner when she iks here. Not sure if corn starch would sub ok, or if should try an alternate “flour” like tapioca or arrowroot.
Have you had any experience with this by chance?
Amanda F – I don’t have a lot of experience changing out the flour to make recipes gluten free but if you do those kind of substitutions you might know better than I would. Cornstarch wouldn’t work for a direct substitute in this recipe because it needs to be dissolved in a cold liquid before being added so you wouldn’t be able to whisk it in with the butter and then add the liquid, although you could perhaps try whisking it in with the chicken broth and adding it in that step. Sorry I don’t have a great answer but it’s definitely worth a try!
Okay, after third & final baby I am trying to return to my wedding day size & weight. I still have several pounds to lose, but I’ve lost most of it already by consistent exercise & self-discipline with food. I’ve been faithful to stay within my daily calories. Of all the many wonderful things I’ve cooked from your site, this dish knocked me off the low-calorie wagon. I made this for supper tonight & I will not embarass myself by telling you how many helpings I had. I absolutely love this stuff. Freezer hashbrowns did me in. Really??? I’m so ashamed & so full! Yummy as always, Mel.
Can this be made up ahead of time, frozen, and then baked? If so, would you bake it from the frozen state or let it defrost first? Looks delicious!
Stefani – it is definitely worth a try. I would bake it from frozen, adding about an hour (or a bit longer) onto the baking time. Bake it covered until the last 30 minutes of the total baking time. Good luck!
I used thyme powder and it was too strong. Now I realize that maybe I was supposed to use it when it was still in plant form. ?
emdalling – yes, dried thyme (the small leaves) is probably a better option.
I love making cheesy potatoes, but if you are out of cornflakes, try topping with dried onions. for the last 10 min of baking. It is truly a yummy treat.
this recipe looks great! I’ve been making something similar because I didn’t want to use the cream of ____soups to be more economical. The sour cream and thyme are good additions I hadn’t been adding, but will next time. One thing I would add to this recipe is 1-2 cloves garlic minced (cook with the onions) or you can use a little garlic powder. The sauce is delicate so doesn’t need much to give it a good flavor.
Great suggestion, Leona – thanks!
Others may have suggested this, but it’s even better with cubed potatoes (instead of hash-brown style)! It gives it a little more substance, I think. 🙂 Thanks for posting!
I needed to take funeral potatoes to a funeral at church this morning, but had no cream of chicken in the house because it’s not something I keep on hand. I was so happy to have this recipe to use instead with things I always have. Now I just need to make a pan for myself!
I made these this past weekend for a party i had for the Air and Water Show. They were a huge hit and plan on making these for more holidays/parties. They have been great for leftovers as well 🙂
Ha ha, we call them Methodist Potatoes cause the Methodist church from where I grew up served them at every get together, especially funeral dinners, hence, funeral potatoes. We’re from the Midwest.
Try using Frosted Flakes…I did this one time when I was out of Corn Flakes….Super YUM!!!
Glad to find a recipe without the canned soup! Never heard of Funeral Potatoes! We call them “Cheesy Potatoes”, of “Church Potatoes”. 🙂 Thanks for sharing.
we call them “party potato’s”. where i grew up (the midwest) you’d find them at every backyard party as well as at holiday dinners, potlucks, block parties – i could go on and on. i just love them.
i look forward to giving this recipe a try – thank you!
LOVE funeral potatoes!! but i must say that they are WAY yummier when you use potatoes vs hashbrowns. just bake the potatoes, let them cool and then grate them into your bowl.
This was delicious and quick too! I did try using real potatoes. 5 small to medium potatoes yielded about 3 1/2 cups shredded, and that was perfect. I followed the advice above to boil until tender. I peeled the potatoes first, cut in half length wise and boiled 15 minutes. I allowed them to cool and grated them while waiting for the sauce to thicken. I would not have been able to create the sauce without condensed soup – which thanks to your inspiration we do not use – Thanks for another great recipe Mel!
Thanks for this yummy recipe. I made it last night (with cooked potatoes that I shredded instead of frozen hash browns) and was pleasantly surprised at just how good it was. This is a popular dish in my family, but usually made with Cream of Chicken/Mushroom soup, which I despise, so thanks for the healthier recipe. We loved it!
Thanks so much for emailing this recipe to me so long ago! I ended up saving it for Easter, as well, but found it a very good substitute for the original. I’ll definitely be using this recipe again the next time we want cheesy potatoes! Thanks again!
I made these last night, and they were quite good! Only recommendation from hubby was for more cheese:) Can’t go wrong with more cheese!
Here in Utah we call them Funeral Potatoes. I love them. I make mine a little different. Instead of chicken broth I use Cream of Mushroom/Chicken and instead of cornflakes I have started using Rice Chex. I also throw in a litte cayenne(I like it spicy) and sometimes some bacon bits. One of the great comfort foods.
Oooh I am so excited for this recipe! Everything is the same as my absolute favorite cheesy potatoes except for the cream of chicken; I will have to give this a try!
I made these tonight for company, and everyone loved them! Another of your recipes to add to our collection. Love your site!! 🙂
I’m so glad you use 3 cups of corn flakes in your recipe! Every recipe I see usually only calls or 1-2 cups, and that’s just silly. They are the best part in my book. I’ve famous among my family and friends for my funeral potatoes, but I am giving these a whirl, I love that you don’t use cream of chicken.
I’m swooning right now… I’m currently on a two-week detox, but these may welcome me back to the (wonderful) world of meat & potatoes. Soon. Very soon.
funeral potatoes is such a grim name for an amazingly tasty dish. cheese + potatoes = win, every time.
I do the same cheesy tatoes but with honeyed corn flakes. In a pinch, frosted flakes…….sounds disgusting but disturbingly good!
When I make these I have to use “real” potatoes. My family doens’t like the hashbrowns. The texture isn’t the same. I boil the potatoes until tender, peel and then grate them. This makes them really creamy. I also use green onions instead of a yellow onion.
Ooo, now this is my kind of gratin! I love that you topped it with cornflakes and hash browns, too. The crispy topping is my favorite part of the whole thing! Thanks for sharing, Mel.
Can’t wait to try this recipe. Pray that there’ll be a rainy day coming up soon!
We put crushed potato chips on top instead of corn flakes. Very nice that way.
Oh! I LOVE that you’ve posted this recipe without using Cream of Chicken soup! Not that there’s anything wrong with it, but I have in-laws with an MSG allergy and always have to adjust recipes that call for it, so this is perfect for our next family dinner!
David LOVES these. We make them at least 3xs a month!
Thanks for sharing this! I made your other Cheesy Au Gratin Potatoes for Easter (my second time making them) and they were fabulous! I am excited to have this version too.
I’m going to try these next time I make cheesy potatoes… I’ve only made them with the condensed soup. We usually use frosted flakes for the topping though… it just adds a little sweetness for my sweet tooth! Thanks for the recipe!!
I grew up calling these Cornflake potatoes (or sometimes funeral potatoes). I look forward to eating them every Christmas and Easter. My mom never used hashbrowns though, she always just cut up potatoes in small chunks. Since I grew up on potatoes that way, it’s the only way I like it now. I love that you don’t use any cream of chicken, one change to the recipe I will gladly accept!
I invited a friend over Easter morning when I found out she didn’t have any place to go and she asked if she could bring “funeral potatoes” I had no clue what they were but they were wonderful and now I have the receipe. Thanks! Any ideas on using regular potatoes. I live in Idaho so I don’t buy frozen potatoes that often.
I love these too! Thanks for a soup-free version, although I’m a purist and can’t stand the frozen hashbrowns–they don’t taste right or get soft enough. Real potatoes for me! I cut them in fourths, boil them, put them into the 9×13 pan and smash them roughly with a potato masher, then pour the sauce over it.
Hooray, an updated and much improved recipe to one of my most favorite comfort foods (and my mom called the “au gratin” too). I can’t wait to give these a try. I served your slow cooker maple brown sugar ham for Easter along with your homemade sparkling jello! AMAZING! This was the only thing missing! Thanks for all the fantastic recipes!
Yum! These are always a hit!
Yum! I grew up eating these. We called them Mr. Dell’s Cheesy Potatoes because they were literally the potatoes on the back of the Mr. Dells’ Hash Brown bag, LOL! They truly were my favorite holiday food as a child though. I do not typically make them anymore. I don’t ofter use recipes that call for condensed cream of soups, I especially don’t want to a holidays anymore. I guess I’ve turned into a bit of a food snob? 😉 That said, I am excited that your recipe doesn’t have any condensed soup! I think I am going to need to give these a try soon!
I made this exact recipe for our Easter dinner – it was a hit for sure! Definitely a keeper!
Thank you for posting these…I love cheesy potatoes with corn flakes on top, except my mom’s recipe always used the crumbs and cream of chicken soup so this is a great alternative!
Ham and “Funeral Potatoes” are what we had for Easter dinner. The Funeral Potatoes are always my favorite part of the meal! I’ll have to try your recipe!
SO glad you posted this!! this is almost the same as my mom’s ‘scalloped potatoes’ that she has made for years, except that her’s uses a can of ‘cream of …’ soup, which I just HATE using!! what is that gloppy stuff, anyway?
definitely going to give yours a try!! the corn flake topping makes the whole dish!!
YUM! My family calls this Hash Brown Casserole. I’ve never topped it with cornflakes, though. I will try your recipe the next time I make it! Thanks, Melanie! 🙂
I’m so excited to try these! Funeral potatoes are the best part of a funeral! Yum!
PS I made your chicken cordon bleu casserole sauce with cheddar cheese for my Easter potaoes this year and they were a huge hit even with my 13-year-old step-daughter who hates cheese. Thanks again!
Ah, the potato. So many varieties, so many ways to cook them. Au gratin is a special one. “Funeral” potatoes? That’s a new one for me.
Very idea to include hash browns and cornflakes. It takes the gratin to another level!