Cheesy Au Gratin Potatoes

I know, I know, the cheesy potatoes pictured and defined in this post don’t necessarily fit the standard, high-class, French definition of au gratin potatoes, but in my defense, I grew up eating my mom’s cheesy, humble potato dish, which she always called au gratin potatoes, so that’s what I’m calling these babies.

No matter what you call them, the recipe below is finally the culmination of searching and testing and experimenting with recipes to make a cheesy potato dish just like my mom’s – but sans cream of chicken soup.

I made these potatoes on a whim this weekend and couldn’t wait to tell you about them, even if I am a bit tardy, because let’s be serious, cheesy potatoes should not be meant for Easter dinner alone.

You may call this type of potato dish “funeral potatoes” or simply “cheesy potatoes” or “au gratin potatoes” like I do, but all you really need to know is that these divine potatoes are creamy and cheesy and perfect.

I was dancing around my kitchen with joy knowing I had finally stumbled upon a flavorful, simple potato variation, which will finally go into my tried-and-true recipe file for anytime I get the hankering for au gratin (mom-style) potatoes.

Cheesy Au Gratin Potatoes

Cheesy Au Gratin Potatoes

Yield: Serves 6-8

Cheesy Au Gratin Potatoes


  • 3 tablespoons butter
  • 1 large yellow onion, chopped
  • 1/4 cup all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup milk
  • 1 ½ teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 2 cups shredded sharp cheddar cheese (8 ounces)
  • 26-ounce bag frozen shredded hash browns or about 5-6 large russet potatoes, peeled, cooked and shredded or sliced
  • 1/2 cup light sour cream
  • Topping:
  • 3 cups cornflakes, lightly crushed
  • 2 tablespoons butter, melted


  1. Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 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. Add the salt, pepper and thyme. 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.
  2. Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns or potatoes, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
  3. 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. If baking the potatoes by themselves, bake at 350 degrees for 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. In both baking situations, let the potatoes rest for 10 minutes before serving.

Recipe Source: inspired by a recipe in Cook’s Country as well as my mom’s timeless au gratin potato recipe

152 Responses to Cheesy Au Gratin Potatoes {Funeral Potatoes}

  1. Tiffany says:

    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. : )

  2. Amy says:

    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.

  3. Anna says:

    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!

  4. Alexa says:

    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!

  5. Barb Ingram says:

    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!

    • Ann Harmon says:

      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

  6. Carolyn Bosse says:

    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?

  7. Alex T. says:

    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 🙂

    • Mel says:

      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!

  8. denise says:

    Are you suppose to thaw out the frozen hashbrowns before mixing or just use frozen

  9. Deb says:

    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.

  10. Heather says:

    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.

  11. Ashley Farr says:

    Have you ever made these as a freezer meal?

  12. Aubri says:

    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!

  13. Julianne says:

    When you use russet potatoes, what is your preferred method of cooking them for this recipe?

    • Mel says:

      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.

  14. Mel says:

    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!!

  15. Joanna says:

    No need for cream of anything soup – I am in!!! Thank you 🙂

  16. Anna says:

    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.

  17. Samantha says:

    These potatoes have become a family favorite in my house. Love your recipes!

  18. Belisa says:

    Thanks Mel. I did wait to cook and they were amazing. Good thing I made two pans because they were scraping this dish!

  19. Belisa says:

    If making the day before do u hold off on baking until the next day?

  20. Lindsay says:

    Could these be frozen before the topping is put on?

  21. Andreya says:

    Can these be made a day or two in advance?

  22. Karaline says:

    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!

  23. Liz says:

    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!

    • Mel says:

      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!

      • Rachal Brown says:

        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!

  24. Laura W. says:

    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!

  25. Britany says:

    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!

    • Mel says:

      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!).

  26. darcymae says:

    Ope. Just saw that you gave that option. Sorry.

  27. darcymae says:

    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!

  28. Diane says:

    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?

    • Mel says:

      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.

  29. brie says:

    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?

  30. Soonhee says:

    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.

  31. Hol says:

    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.

  32. Melissa C says:

    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!

  33. Meredith says:

    Made this for Christmas Eve at my brothers house. It’s wonderful, no modifications needed!

  34. Ashley says:

    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!

  35. Amy says:

    These were so good!!!

  36. Maureen says:

    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!

  37. Amanda says:

    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!

  38. Kalina says:

    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 🙂

  39. Angela says:

    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.

  40. ashley says:

    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.

  41. Teresa says:

    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!

  42. Malissa Hunsinger says:

    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!! 🙂

  43. Malissa Hunsinger says:

    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!! 🙂

  44. Charleen says:

    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.

  45. Jackie says:

    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).

  46. Sandee says:

    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!

  47. Joyce says:

    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.

  48. Kari says:

    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!

  49. Carina says:

    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!

  50. Waiting patiently for his return. His horse’s hooves thundering rhythmically on the line for their family.

  51. Mel says:

    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.

  52. Tanyia says:

    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!!

  53. […] this side dish for potluck at church. It was so yummy! I love the cornflake topping (potato chips sometimes seem a […]

  54. [email protected] says:


  55. […] Tangy Mashed Potatoes Cheesy Au Gratin Potatoes Lemon Roasted Peewee Potatoes Chive and Garlic Mashed Potatoes Roasted Sweet Potatoes Sauteed Sweet […]

  56. katie says:

    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!

  57. Jennifer says:

    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.

  58. Sandra says:

    This is a great recipe…it sounds similar to my Baked Potato Casserole recipe. I make it for holiday occasions.

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  60. […] cheesy potato casserole [I left off the crispy topping for freezing] […]

  61. Mel says:

    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!

  62. Amanda says:

    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!

  63. Laura says:

    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.

  64. 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.

  65. […] are Cheesy Au Gratin Potatoes from Mel’s Kitchen Cafe. They were fabulous. I actually made them a second time for our own […]

  66. […] feasts like this for the holidays, I like to make something new. This year, I discovered these yummy au gratin potatoes. They were easy to make and delicious! Just thought I’d pass it on to you before jumping back […]

  67. Bethany says:

    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!

  68. Alison says:

    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!

  69. Cari says:

    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!

  70. Christina says:

    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!

  71. Kelly says:

    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!! 🙂

  72. Mel says:

    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!

  73. Christina says:

    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.

  74. Bethany says:

    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!

  75. mary says:

    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.

  76. […] 3. Cheesy Potato Casserole […]

  77. Stephanie says:

    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!

  78. Deb says:

    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!

  79. Alyssa B says:

    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:)

  80. Elyse says:

    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!

  81. Amanda F says:

    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?

    • Mel says:

      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!

  82. tonya says:

    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.

  83. stefani says:

    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!

    • Mel says:

      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!

  84. […] spud: Cheesy au Gratin Potatoes. These look like my Mom’s signature party potatoes, just a bit lighter. Have got to […]

  85. emdalling says:

    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. ?

  86. Lorrie says:

    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.

  87. Leona Tenorio says:

    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.

  88. C says:

    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!

  89. Christina says:

    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!

  90. Belisa says:

    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 🙂

  91. Briana says:

    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.

  92. Michele says:

    Try using Frosted Flakes…I did this one time when I was out of Corn Flakes….Super YUM!!!

  93. Heather says:

    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.

  94. ruthie says:

    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!

  95. darcymae says:

    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.

  96. Kira says:

    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!

  97. Stephanie says:

    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!

  98. Felicia says:

    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!

  99. Erin says:

    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!

  100. Mandy says:

    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.

  101. Monica says:

    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!

  102. Bethany says:

    I made these tonight for company, and everyone loved them! Another of your recipes to add to our collection. Love your site!! 🙂

  103. Brittany C. says:

    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.

  104. Dixie Caviar says:

    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.

  105. grace says:

    funeral potatoes is such a grim name for an amazingly tasty dish. cheese + potatoes = win, every time.

  106. I do the same cheesy tatoes but with honeyed corn flakes. In a pinch, frosted flakes…….sounds disgusting but disturbingly good!

  107. Lonna says:

    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.

  108. 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.

  109. Dor says:

    We put crushed potato chips on top instead of corn flakes. Very nice that way.

  110. Ashley says:

    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!

  111. Amy Ziehl says:

    David LOVES these. We make them at least 3xs a month!

  112. Stacie D. says:

    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.

  113. Holly says:

    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!!

  114. Megan S says:

    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!

  115. Jocelyn in Idaho says:

    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.

  116. Kristen says:

    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.

  117. Kim says:

    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!

  118. Megan Rosten says:

    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!

  119. Hilary says:

    I made this exact recipe for our Easter dinner – it was a hit for sure! Definitely a keeper!

  120. Sarah P says:

    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!

  121. Amanda says:

    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!

  122. Melanie C says:

    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!!

  123. Kim in MD says:

    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! 🙂

  124. AnnetteBrunette says:

    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!

  125. StephenC says:

    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.

  126. Very idea to include hash browns and cornflakes. It takes the gratin to another level!

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