These cheesy funeral potatoes (a.k.a. Hashbrown Potato Casserole) are made from scratch (no canned soups) AND I’ve included notes for a gluten free variation. The perfect crowd-pleasing potato side dish for any occasion.
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What’s your favorite name for this popular potato dish?
Funeral Potatoes?
Party Potatoes?
Cheesy Potatoes?
Hashbrown Potatoes?
Or maybe you have a different name for them? Please tell.
As a member of The Church of Jesus Christ of Latter Day Saints, I’ve made many, many variations of this dish over the years. These potato dishes are a staple recipe that pretty much every member of the Relief Society (the Women’s organization of the Church) knows how to make.
Why are they called funeral potatoes?
They are traditionally served at funeral luncheons, hence the name, funeral potatoes. And they are perfect for the occasion. They are pure comfort food and are widely known as a crowd pleaser.
I’ve been surprised at many different recipes I’ve received over the years. The most popular version uses canned cream of chicken soup in some way shape or form.
But when you ask people to bring funeral potatoes, you’d be amazed at the variety of dishes that you get. They all have kind of a similar theme. Potatoes mix with a creamy cheesy sauce. And baked in a casserole dish.
Some are good. Some are better. And some are just the best.
Well today I’m sending yet another variation out into the world. My very own version of the beloved funeral potatoes and I have to say (even at the risk of offending someone out there)…
Why I think this version is the best.
The creamy, cheesy sauce really stands out in flavor because it’s made from scratch (with really not a lot of work). It uses this amazing chicken bouillon substitute for flavor (like so many of my recipes do). And you can easily make it gluten free by using a gluten free flour to thicken the sauce (Score!).
You’ve probably seen some versions of funeral potatoes with cooked and cubed potatoes. If you are wondering if that would work, and maybe save a bit of time, don’t worry I have an opinion about that too (BIG SURPRISE, HUH?).
Listen, I have a sensitive texture palate (as I think I’ve mentioned before) and the grated potatoes in this dish just make it awesome, in my opinion. Whenever I taste funeral potatoes with chunks of potatoes I just really don’t like them as much. I mean they’re good, but not the best. The texture of the grated potatoes really is worth the little bit of extra effort.
As I’m writing this, I’m wondering if maybe you could save some time by using a package of frozen hash brown potatoes like some funeral potato recipes call for. Report back if you try it. I’d love to hear how that works. Meanwhile, I’ll stick to happily adding a few extra steps for the outstanding results.
Also if you are a traditional funeral-potato-maker you may notice they are missing the often accompanied crunchy topping, usually melted butter mixed with crushed cornflakes or potatoes chips. Feel free to add your favorite version of the topping if you like, but really they don’t need it.
I personally prefer just the basic melted cheese on top. There is really no need to complicate things because they are perfectly delicious just as they are.
When to serve and what to serve them with…
No we don’t just eat these potatoes at funerals. Or Easter (but I must say that Easter really is the perfect time to eat them). But they go so well with so many dishes, they are the perfect side dish to make year round. AND you can make them ahead and then bake just before serving. That’s always a huge plus when planning a nice meal.
I love to serve them with a meat main course for special occasions. And this year for Easter I am making ribs. The excitement around here is palpable, my friends. We love ribs.
Some other ideas include this inside out chicken cordon bleu , BBQ chicken, slow cooker turkey breast, or slow cooker rotisserie chicken. All winner dinners, my friends.
Cheesy Funeral Potatoes {Hashbrown Potato Casserole}
These cheesy funeral potatoes (a.k.a. Hashbrown Potato Casserole) are made from scratch (no canned soups) AND I've included notes for a gluten free variation. The perfect crowd-pleasing potato side dish for any occasion.
Ingredients
- 2 ½ pounds russet potatoes about 7 or 8 medium
- 4 tablespoons butter
- ⅓ cup flour see note
- 2 ½ teaspoons chicken bouillon see note
- ¾ teaspoon black pepper
- 2 ½ cup milk
- ½ cup sour cream
- 3 cups (12 ounces) grated sharp cheddar cheese divided, see note
- paprika for sprinkling, optional
Instructions
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Wash and peel potatoes and cook until just barely starting to get tender. Be careful not to overcook them or they will get mushy when you try to grate them in a subsequent step. I normally cook them in a an electric pressure cooker, but you can cook them on the stove as well (just steam or boil them). ELECTRIC PRESSURE COOKER/INSTANT POT INSTRUCTIONS: add potatoes along with 1 cup of water. Close and lock lid and cook on HIGH pressure for 3 minutes and use a natural release.
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Cool cooked potatoes in the refrigerator for 30 minutes or up to a day in advance.
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Preheat oven to 350 degrees F. Spray 9×13-inch baking dish with baking spray and set aside.
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Prepare cheese sauce in medium saucepan over medium heat. Melt butter. Whisk in flour and let cook for about 1-2 minutes to develop flavor. Add chicken bouillon and black pepper. Slowly whisk in milk and cook until thickens, continuously whisking until smooth and creamy. Add sour cream and 2 cups grated sharp cheddar cheese. Cook until cheese melts, stirring constantly.
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Turn off heat. Grate chilled potatoes with the large holes of a hand grater into the cheese sauce. Gently stir until well coated. Pour mixture into prepared baking pan. Sprinkle lightly with paprika, if desired. Then sprinkle remaining 1 cup cheese evenly on top.
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Bake in preheated 350 degree oven for 35-40 minutes or until cheese is melted and potatoes are warmed through and bubbly (see note for make-ahead instructions).
Recipe Notes
1. I normally make this dish with all-purpose flour, but I’ve also made it with a gluten-free flour blend and it works well.
2. For this recipe (and many others) I use this chicken bouillon substitute.
3. Pre-grated cheese does not work as well as freshly grated in this recipe. It contains a powdery substance that keeps it from sticking together in the package and unfortunately also makes it so the cheese doesn’t melt well.
4. To make ahead, prepare according to recipe directions and after assembling in baking dish, cover dish with plastic wrap instead of baking. Refrigerate for up to 24 hours in advance. Add an additional 10 minutes to baking time.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
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