Of course! Here is a fantastic, crowd-pleasing recipe for incredibly creamy and cheesy potatoes. This is the ultimate comfort food side dish, perfect for potlucks, holidays, or family dinners.
Ultimate Cheesy Potato Casserole (Funeral Potatoes)
This classic recipe, often known as “Funeral Potatoes” for their popularity at gatherings, features a creamy, cheesy sauce, a crispy topping, and perfectly tender potatoes.
Why You’ll Love This Recipe:
· Creamy & Crispy: The perfect contrast of a rich, creamy interior and a crunchy, buttery topping.
· Make-Ahead Friendly: Assemble it a day in advance and just pop it in the oven when you’re ready.
· Feeds a Crowd: It’s the perfect size for a holiday or potluck.
· Comfort in a Dish: It’s the epitome of hearty, satisfying comfort food.
Ingredients:
For the Potato Mixture:
· 1 (32 oz) bag frozen shredded hash browns, thawed (or 6-7 cups of your own cooked & shredded potatoes)
· 1/2 cup (1 stick / 113g) unsalted butter, melted
· 1 can (10.5 oz / 298g) condensed cream of chicken soup (see note for substitute)
· 2 cups (16 oz / 450g) sour cream
· 1/2 cup (120ml) whole milk or half-and-half
· 1 small yellow onion, finely minced (or 1 tsp onion powder)
· 2 cups (8 oz / 225g) sharp cheddar cheese, shredded
· 1 cup (4 oz / 115g) Monterey Jack or Gruyère cheese, shredded
· 1 tsp kosher salt
· 1/2 tsp freshly ground black pepper
For the Topping:
· 2 cups cornflakes, lightly crushed
· 3 tbsp unsalted butter, melted
· (Alternatively, use 1 cup panko breadcrumbs mixed with 3 tbsp melted butter)
Optional Garnish: Chopped fresh chives or parsley.
Instructions:
- Prep Work:
· Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
· If using frozen hash browns, take them out of the freezer in advance to thaw. (You can spread them on a tray to speed this up).
· Shred your cheese from a block for the best melt (pre-shredded cheese contains anti-caking agents that can make the sauce grainy).
- Make the Cheese Sauce:
· In a very large mixing bowl, combine the melted 1/2 cup butter, condensed cream of chicken soup, sour cream, and milk. Whisk until smooth and well combined.
· Stir in the minced onion (if using), salt, and pepper.
- Combine with Potatoes and Cheese:
· Add the thawed shredded hash browns to the sauce mixture. Use a spatula to fold them in until they are evenly coated.
· Gently fold in the shredded cheeses until everything is well distributed.
- Assemble the Casserole:
· Transfer the cheesy potato mixture to the prepared baking dish. Spread it out into an even layer.
- Add the Topping:
· In a small bowl, combine the lightly crushed cornflakes with the 3 tablespoons of melted butter. Stir until the crumbs are evenly coated.
· Sprinkle the buttery cornflake mixture evenly over the top of the potato mixture.
- Bake:
· Bake, uncovered, in the preheated oven for 45-55 minutes, or until the casserole is bubbly around the edges and the topping is a deep golden brown.
· For an extra crispy top, you can broil for the last 1-2 minutes—watch closely to prevent burning!
- Serve:
· Remove from the oven and let it rest for 10 minutes before serving. This allows the sauce to set slightly, making it easier to scoop.
· Garnish with chopped chives or parsley for a touch of color and freshness.
Chef’s Notes & Tips:
· Thawing Potatoes is Key: Using frozen potatoes straight from the freezer will significantly increase your baking time and can make the dish watery. Don’t skip the thawing step!
· Make it Vegetarian: Substitute the cream of chicken soup with condensed cream of mushroom soup.
· Add-ins: Feel free to customize! Try adding:
· 1 cup of diced ham for a main-dish casserole.
· 1/2 cup of sautéed sliced mushrooms.
· 1/2 cup of thawed frozen peas or corn.
· A dash of hot sauce or a pinch of cayenne pepper for a little kick.
· Make-Ahead Instructions: Assemble the entire casserole (without baking) up to 24 hours in advance. Cover tightly with plastic wrap and store in the refrigerator. When ready to bake, remove the plastic wrap and bake as directed. You may need to add 5-10 minutes to the baking time since it will be cold from the fridge.
· Freezing: Assemble the casserole without the topping. Wrap tightly in plastic and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before adding the topping and baking as directed.
Enjoy your delicious, ooey-gooey, cheesy potatoes