Funeral Potatoes
This comforting and crowd-pleasing casserole combines tender, shredded potatoes with a rich, cheesy filling and a perfectly crispy cornflake topping. Each bite delivers creamy, savory goodness with a satisfying crunch. Whether you're serving it as a hearty side dish for a holiday feast or a weeknight dinner, this dish is bound to be a favorite. Simple to prepare and bursting with flavor, it’s everything you love about comfort food baked into one perfect dish.
Tasty Team
74% would make again
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
10 minutes
10 min
Cook Time
1 hr
1 hr
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
10 minutes
10 min
Cook Time
1 hr
1 hr
Ingredients
for 6 servings
- 2.5 lb russet potatoes, peeled
- 2 cups sour cream
- 1 (10½-ounce) can cream of chicken soup
- ¾ cup (1½ sticks) melted unsalted butter, divided
- 1.5 cups shredded white cheddar cheese
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups cornflakes, crushed
Nutrition Info
- Calories 910
- Fat 56g
- Carbs 76g
- Fiber 5g
- Sugar 8g
- Protein 26g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F, and lightly grease a 9 x 13-inch baking dish.
- Shred the potatoes using the large holes on a box grater.
- Transfer the shredded potatoes to a bowl of cold water. Stir to loosen the starch, then drain the starchy water. Refill the bowl with more cold water, and repeat the process of stirring and draining until the water is clear. Drain the potatoes thoroughly, using paper towels or a clean dish towel to dry them as much as possible.
- In a large bowl, combine the sour cream, cream of chicken soup, and ½ cup of the melted butter. Mix well.
- Add the shredded cheese, salt, onion powder, and garlic powder. Stir until fully combined.
- Mix the shredded potatoes into the cheese mixture until evenly coated. Transfer the mixture to the prepared baking dish.
- In a large bowl, combine the cornflakes with the remaining ¼ cup melted butter. Mix until the cereal is evenly coated.
- Sprinkle the buttered cornflakes over the potato mixture.
- Bake for 40–50 minutes, until golden and bubbly.
- Enjoy!
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