Hi Friends! I wanted to share this great potato recipe with you before the holidays! Even though these are called funeral potatoes they can be used for any occasion or gathering. In fact, the first time I made these was when my dear husband signed me up to make them for a church Christmas party, which may happened to have been this year, and possibly within the last 48 hours. Truly, I love cooking and am always happy to bring food to gatherings, but upon hearing this, I do remember asking my husband, “Couldn’t you have signed me up for something that I’ve made before? Like, cookies?” I mean, I’d hate to botch a recipe that’s meant to be for a celebration!
And, I’ll be honest, I also tend to shy away from things containing sour cream. We kind of have a love-hate relationship, you know the kind..I love it if I can’t taste the sour cream, I hate it if I do. And even thinking about it being in what I’m about to eat makes me cringe, which is why funeral potatoes (a sour cream containing casserole) has never been on my bucket list of items to make. However, I am happy to report that I was pleasantly surprised with how this turned out, as well as finding a recipe that does not use canned soup. Let’s keep it as healthy as possible shall we..?
I have tried a number of funeral potatoes as I have been at various functions. What I love about this recipe is that it is flavorful without being overly creamy or wet. It has just the right consistency to make it a perfectly enjoyable potato casserole.
I love that you can also make your own potatoes instead of needing to always purchase frozen potatoes. Using leftover baked or cooked potatoes (that have been refrigerated for a few hours or days) would be perfect to use in this. Just peel (if you haven’t already) and shred or dice them. Then add them in place of the frozen hash browns.
Do you have a favorite potato casserole? Please tell me about it in the comments below!
- 3 tablespoons butter
- 1/2 cup onions, diced
- 1/4 cup all-purpose flour (whole wheat flour also works)
- 1 1/2 cups chicken broth
- 1 cup milk (I used whole milk)
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1/4 teaspoon dried thyme
- 2 cups (8 ounces) sharp cheddar cheese, shredded
- 26-ounce bag frozen shredded hash browns or about 5-6 large russet potatoes, peeled, cooked, and shredded or sliced (you can also refrigerate the potatoes after cooking them to harden them a bit before shredding, or used leftover baked potatoes to shred)
- 1/2 cup light sour cream
- 3 cups corn flakes
- 2 tablespoons butter, melted
- Heat oven to 350°F.
- Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened about 5-6 minutes. Stir in the flour and cook, stirring constantly for about one minute.
- Combine the chicken broth and milk in a bowl or measuring cup and slowly whisk it into the onion mixture. Add the salt, pepper, and thyme and stir to combine.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring frequently until it is slightly thickened, about 5 minutes.
- Remove the pot from the heat and stir in the cheese until smooth. Mix in frozen hash browns or potatoes (this may seem a little tricky with the frozen hash browns, but keep folding them in until the potatoes are well covered). Lastly mix in the sour cream.
- Scoop out the potato mixture into a 9x13-inch pan and briefly set aside.
- In a medium bowl lightly crush the corn flakes and drizzle the butter over top, then stir until combined.
- Evenly sprinkle the cornflake mixture over the potato mixture and bake for 45 minutes, until hot and bubbly around the edges.
- Let the potatoes rest for 10 minutes before serving.