Cheesy Funeral Potatoes {Au Gratin Potatoes}
These cheesy funeral potatoes (i.e. au gratin potatoes) with that buttery cornflake topping are so easy and delicious! Plus that easy homemade sauce is canned soup free and tastier than ever!
⭐️⭐️⭐️⭐️⭐️ Third time making these potatoes. They are THE BEST and I’ve been making Funeral potatoes for decades. -Lorie
Why This is The Best Recipe for Funeral Potatoes
This popular cheesy potato dish is known by many names, including au gratin potatoes, cheesy potatoes, and other family-specific nicknames. In the west, particularly, a lot of people know this dish as “funeral potatoes” since it is often served with ham at luncheons following a funeral.
No matter what you call them, there is no denying that potatoes smothered in cheesy sauce are exceptionally yummy. And this homemade version is definitely the best. I grew up eating funeral potatoes (not because I went to a lot of funerals, but because my mom served them at Easter dinner and on many a Sunday dinner with chicken or pork chops), so you can trust me on this assessment; I’m kind of an expert in this field.
- A homemade cheesy sauce makes up the base of this potato casserole, which eliminates the need for condensed soup (a popular ingredient in most funeral potato recipes).
- The sauce is so easy and straightforward to make.
- The casserole can be made with potatoes or frozen hash browns.
- Topped with buttery cornflake crumbs, these cheesy potatoes are ultra-creamy, really flavorful, and so delicious.
Important Ingredients Notes
While this recipe is very easy to make, it is helpful to take note of a few important ingredients.
- Potatoes: This recipe works with cooked potatoes OR a 26-ounce bag frozen shredded hash browns. For cooked potatoes, I peel the potatoes, cut them in half or large quarters, and then cook until tender. The key is to prep the potatoes in advance so they can cool completely and thoroughly chill in the fridge before shredding (or cubing in small pieces). Trying to shred them while warm will turn them into mashed potatoes – and that texture doesn’t work well in this dish.
- Cheese: Using freshly grated cheddar cheese will result in a much creamier cheese sauce since pre-shredded cheese is often coated with a powdery substance that prevents it from sticking together, but it also prevents it from melting as smoothly. I prefer using medium or sharp cheddar in this recipe.
- Milk: This recipe works best with 1% or higher fat milk. I don’t recommend using skim milk.
- Flour: All-purpose flour is best in this recipe; however, some readers have reported using a 1:1 gluten-free flour substitute for the all-purpose flour with good results.
- Cornflakes: Measure the cornflakes before crushing (or you’ll end up with too much topping).
Make-Ahead + Slow Cooker Options
Make-Ahead Instructions: To make ahead of time, assemble the potatoes in the baking dish (without the cornflake topping), cover and refrigerate for up to two days. When ready to bake, cover with foil and bake for 15-20 minutes, then uncover, top with the cornflake mixture and bake for another 30-35 minutes until hot and bubbly.
Slow Cooker Instructions: Once the potatoes have been assembled with the cheese sauce, they can be spread into a greased slow cooker and cooked on low for 4 hours. If doing so, wait to add the cornflake topping until the last hour of cooking.
These cheesy funeral potatoes have been a staple in our house for holidays and every day dinners for almost two decades.
In all those years, I’ve never had the desire to try another version, because these are truly the best!
Cheesy Funeral Potatoes {Au Gratin Potatoes}
Ingredients
Potatoes:
- 3 tablespoons salted butter
- ½ cup diced white or yellow onion
- ¼ cup all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 1 cup milk
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon dried thyme leaves (see note)
- 2 cups (228 g) shredded sharp cheddar cheese (see note)
- 5 to 6 medium russet or Yukon Gold potatoes (about 3 pounds), peeled, cooked, cooled and shredded (see note)
- ½ cup (113 g) sour cream
Topping:
- 3 cups (106 g) cornflakes, lightly crushed
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
- For the potatoes, in a large pot set over medium heat, melt the butter. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes.
- Stir in the flour and cook, stirring constantly, for about a minute.
- Slowly add the chicken broth and milk, whisking constantly. Stir in the salt, pepper, and thyme. Bring the mixture to a simmer and cook, stirring frequently, until the mixture is slightly thickened, 5 to 6 minutes.
- Off the heat, add the cheese gradually and stir until completely melted. Add the sour cream and stir until combined.
- Mix in the shredded potatoes and stir until the potatoes are evenly coated with the sauce.
- For the topping, in a medium bowl, toss the cornflakes with the melted butter.
- Evenly spread the potatoes into the prepared baking dish and top with the buttered cornflakes.
- Bake for 40-45 minutes, until hot and bubbly around the edges.
- Let the potatoes rest for 10 minutes before serving. Serve warm.
Notes
Recommended Products
Recipe Source: inspired by a recipe in Cook’s Country as well as my mom’s timeless au gratin potato recipe
Recipe originally published April 2011; updated March 2018 with new pictures/commentary/recipe notes – updated again on February 2026.
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).