Funeral Potatoes, Cheesy Potatoes whatever you want to call them, is one of the best sides. The name is kind of sad, being as the casserole is commonly made when there is a funeral, which is where the name came from. This recipe makes a lot, so its nice when you are bringing a casserole to a funeral because it goes far.
I love when Grandma is having us over for a big dinner whether its Thanksgiving or Christmas, because she ALWAYS makes these. We have always just referred to them as her famous cheesy potatoes. It’s something my cousins and I look forward to every time we are heading over their for dinner.
There are many recipes out there, some use frozen diced potatoes, canned diced potatoes but this recipe I am going to share with you uses fresh potatoes. Its honestly just as easy as buying them already done for you. You will have to set aside a little bit of time, but this way you know you’re making them fresh.
These potatoes pair really great with any main course meal. But they are especially good with a large dinner with family. I promise you wont have any leftovers to take home, everyone is going to love them!
How to prep the potatoes?
You’ll want to dice up your potatoes, fairly small. Not too small that they crumble down but not too big that they don’t cook well. You than want to get a pot of water with a dash of salt boiling and add your potatoes. Boil potatoes until they are tender enough for a fork, but again not too tender that they are going to crumble.
Get out a large pot and set at low-medium heat. Add in your butter and once that is melted, add in the can of cream of chicken soup. In a medium bowl, mix together the rest of the sauce ingredients, sour cream, green onions, salt and cheddar cheese. Add those into the medium pot and get everything melted together and all mixed together nicely so its ready for the potatoes to be folded in.
Corn Flake Topping
This step is key to making the recipe. The crunchy top on the potatoes is really the best part for me. Melt some butter in a bowl and crush up the corn flakes. Mix the corn flakes and the butter together and top the potatoes. You can add as many corn flakes as you wish, there really is never too many. The crunchier the topping the better.
- Cheese Sauce:
- 4-5 Medium potatoes
- 1/2 Stick Butter
- 1 Can Cream of Chicken Soup
- 2 Cups Sour Cream
- 1/2 Cup of Green Onions - Chopped
- 2 Tsp Salt
- 1 Cup Shredded Cheddar Cheese
- Cereal Topping:
- 1/2 Stick Butter
- 2 Cups Corn Flakes
1. Preheat oven to 400 Degrees.
2. Cube and boil potatoes until they are fork tender. Not too tender or they will crumble when you mix the cheese sauce together.
3. On the stovetop, melt your butter. Once melted, add in your can of Cream of Chicken Soup.
4. In a separate medium bowl, mix together your sour cream, green onions, salt, garlic powder, and shredded cheddar cheese. Add in the butter and soup mixture and set aside.
5. Drain the potatoes and fold into the cheese sauce. Mix together until the potatoes are fully covered.
6. Spoon mixture into a well greased 9x13 baking dish.
7. Prepare the corn flake topping, butter and corn flakes. Spread the cereal topping over the mixture in the baking dish.
8. Bake in the 400 degree oven for 30 minutes. Or until bubbly and the topping is nice golden brown.
- You definitely want to make the baking dish is well oiled. Otherwise you will have a mess to clean.
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