funeral potatoes
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Funeral Potatoes


25 Min


1-2 Hr



A great side dish that compliments almost any meal! A cheesy potato casserole full of melted cheese, sour cream, onions, and garlic with a crunchy top. This is full of amazing flavor!

Funeral potatoes, also known as potato casserole or cheesy potatoes, are a popular comfort food that's often served at potlucks, funerals, and other gatherings. Funeral potatoes typically consists of shredded potatoes, sour cream, cheese, and other ingredients, all baked together until golden brown and crispy on top.

Whether you're looking for a comforting side dish for a family gathering or a comforting meal during a difficult time, funeral potato recipe is a crowd-pleasing option that's sure to satisfy. With its creamy, cheesy goodness and crispy topping, it's a dish that's always in high demand. So, whip up a batch of funeral potatoes for your next event or as a cozy weeknight dinner, and enjoy the warm and comforting flavors that this classic recipe has to offer.

What is the history behind funeral potatoes?

The origin of funeral potatoes is unclear, but it's believed to have originated in the American West and Midwest, where it's a common dish at church functions, family gatherings, and funerals. The name "funeral potatoes" likely stems from the tradition of bringing casseroles and other dishes to the home of the bereaved as a way of showing support and sympathy.

What are the main ingredients in funeral potato recipe?

The main ingredients in funeral potato recipe are potatoes, sour cream, cheese, butter, onion, and a crunchy topping like cornflakes or breadcrumbs. Some variations also include bacon, ham, or green onions.

How long do I bake funeral potatoes in the oven?

The baking time for funeral potatoes can vary depending on the recipe and the size of the casserole dish. As a general rule of thumb, bake the potatoes in a preheated oven at 350°F for 45-50 minutes, or until the top is golden brown and crispy.

Can I make funeral potatoes ahead of time?

Yes, funeral potatoes can be made ahead of time and stored in the refrigerator or freezer until ready to bake. Simply prepare the dish as directed, cover tightly with plastic wrap or foil, and store in the refrigerator for up to 2 days or in the freezer for up to 3 months. When ready to bake, allow the casserole to come to room temperature for 30 minutes before baking.


5 lbs Russet potatoes, shredded

2 -10.5 oz can of cream of mushroom soup

2 cups sour cream

2 cups sharp cheddar cheese, shredded

1 stick plus 2 Tablespoons butter, melted, divided

2 yellow onions, shredded

1 jalapeño, finely diced

2 Tablespoons garlic, minced

1 teaspoon black pepper

1 Tablespoon salt or more to taste

2 cups crushed corn flakes



Step 1

Shred potatoes, skin on and put in cold water.

Step 2

Melt 1 stick of butter in a large cast iron skillet* or Camp Chef's Square Dutch oven over medium heat. Add shredded onion to butter and cook until soft. When soft, add garlic and jalapeño and cook until fragrant. Drain potatoes and add to skillet or Dutch oven. Mix with onion and jalapeño.

Step 3

In a bowl, combine cheese, sour cream, soup and seasonings. Once combined, add to potatoes and fold to combine.

Step 4

Mix 2 tablespoons of butter with cornflakes until coated. Top pan with cornflakes and bake in pellet grill or oven at 350°F for one hour or until potatoes are soft.

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