Apparently funeral potatoes are frequently served at postburial dinners and church potlucks, but I grew up eating them at a much happier occasion: Christmas. These potatoes have a decadent flavor, but they take only minutes to throw together, making them a perfect weeknight indulgence. The creamy casserole with its crunchy, salty topping is a perfect accompaniment for glazed ham, but it's also substantive enough to eat as a main dish accompanied by green beans or a salad.
Some versions of this dish include grated onion or minced garlic, but I find that a sprinkle of chives or green onions provides a subtler grassy flavor that won’t overpower the flavor of the cheese. Frozen hash browns make this dish come together in a snap. If you’d prefer to use whole potatoes and shred them yourself, see the variation in the pro tips below.
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Cooktop Cove
Funeral potatoes casserole
6-8
10 minutes
35 minutes
45 minutes
2 pounds frozen hash browns
1 1/2 cups sour cream
2 1/2 cups shredded cheddar cheese, divided
1 teaspoon celery salt
1/4 teaspoon black pepper
1 cup cornflakes
2 tablespoons salted butter, melted
1/2 bunch of chives or green onions, thinly sliced
Heat oven to 350 degrees Fahrenheit. Coat a baking dish with cooking spray.
In a large bowl, mix hash browns, sour cream, 2 cups cheddar cheese, celery salt and pepper. Spread evenly in prepared baking dish.
Pour cornflakes into a plastic bag and crush with a rolling pin. Add melted butter and remaining cheese to bag and shake to combine. Sprinkle cornflake mixture over potatoes.
Bake for 35 minutes. Sprinkle with chives and serve.
Pro tip: If you’d prefer to use fresh potatoes, boil three large red potatoes whole, with skins on, until just tender, 15 to 25 minutes. Cool, peel and shred using a box grater. Follow the recipe as instructed above, replacing hash browns with shredded potatoes.
