Layer canned cream of mushroom soup and these 3 ingredients over sliced raw potatoes into a baking dish for a creamy side dish that disappears every single time

This oven baked 5-ingredient funeral potatoes recipe is the kind of cozy, no-fuss side dish that shows up at every church potluck, holiday, and family gathering here in the Midwest. Instead of fussing with boiling potatoes first, you simply layer sliced raw potatoes with canned cream of mushroom soup and a few pantry staples, then let the oven do all the work. The result is a creamy, comforting casserole that quietly disappears from the table every single time.

Serve these funeral potatoes alongside baked ham, roast chicken, meatloaf, or pot roast—they’re especially good with anything you’d normally serve mashed potatoes with. A simple green salad, steamed green beans, or roasted broccoli helps balance out the richness. They also reheat well, so they’re perfect on a brunch buffet next to scrambled eggs and fruit, or tucked next to leftover turkey and cranberry sauce the day after a holiday meal.

Servings: 6

2 pounds russet potatoes, peeled and thinly sliced (about 1/8–1/4 inch thick)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little butter so the potatoes don’t stick.

Peel the russet potatoes and slice them into thin rounds, about 1/8–1/4 inch thick. Try to keep the slices roughly the same thickness so they cook evenly. Set them aside.

In a medium bowl, stir together the condensed cream of mushroom soup, sour cream, salt, and black pepper until smooth and well combined. This is your creamy sauce for layering.

Spread a thin layer (2–3 tablespoons) of the soup mixture over the bottom of the prepared baking dish. This helps keep the first layer of potatoes from sticking.

Arrange a single, even layer of sliced raw potatoes over the sauce in the baking dish, overlapping the slices slightly like shingles to cover the bottom.

Spoon and spread a generous layer of the cream of mushroom soup mixture over the potatoes, using about one-third of what’s left. Sprinkle about one-third of the shredded cheddar cheese evenly over the sauce.

Repeat the layering: another even layer of sliced raw potatoes, another layer of the soup mixture, and another sprinkle of cheese. Continue until you’ve used all the potatoes, finishing with the remaining soup mixture and a final layer of cheese on top. The dish should look full but not overflowing.

Cover the baking dish tightly with aluminum foil, making sure it’s sealed around the edges so the steam stays in and helps cook the potatoes through.

Bake covered at 375°F (190°C) for 50–60 minutes, until the potatoes are starting to turn tender when pierced with a fork in the center of the dish.

Carefully remove the foil (watch out for hot steam), then return the dish to the oven and bake uncovered for another 20–30 minutes, or until the potatoes are fully tender, the sauce is bubbling around the edges, and the cheese on top is melted and lightly golden in spots.

Let the funeral potatoes rest for at least 10–15 minutes before serving. This helps the creamy layers set up a bit so they scoop more neatly. Serve warm, straight from the baking dish.

For a milder flavor, you can swap half of the cheddar cheese for Monterey Jack or Colby Jack, which melt nicely and are usually a hit with picky eaters. If your family doesn’t love mushrooms, use cream of chicken soup in place of cream of mushroom, or mix one can of each. To add a little crunch, top the casserole with 1–1 1/2 cups of lightly crushed cornflakes or buttered breadcrumbs during the last 15–20 minutes of baking (sprinkle them on when you remove the foil). For extra heartiness, stir in 1–2 cups of cooked, diced ham or shredded rotisserie chicken to the soup mixture before layering. You can also sneak in some veggies: a cup of thawed frozen peas or corn, or a handful of finely chopped steamed broccoli, can be layered with the potatoes for a more complete side. If you need to make this ahead, assemble the casserole, cover tightly, and refrigerate up to 24 hours; add 10–15 minutes to the covered baking time since it will be starting cold. For food safety, always keep the casserole refrigerated until baking, and don’t leave the finished dish at room temperature for more than 2 hours. Be sure the potatoes are sliced evenly and baked until fork-tender in the center to avoid any undercooked bites. Leftovers should be cooled, covered, and refrigerated promptly, then reheated to steaming hot before serving again.