Funeral Potatoes
This funeral potatoes recipe bakes creamy, cheesy hash browns under a buttery cornflake crust for a classic comfort side that serves a crowd.
Equipment
- 9x13 inch baking dish - glass or ceramic, at least 2 inches deep
- Colander - for draining the thawed hash browns
- Large mixing bowl - roughly 5 quarts
- Box grater - for shredding the cheddar
- Silicone spatula - for folding and spreading
- Gallon zip-top bag - for crushing the corn flakes
- Rolling Pin - for crushing the corn flakes inside the bag
- Whisk - for smoothing the soup and sour cream
- Pastry brush or paper towel - for greasing the dish
- Aluminum foil - (optional) in case the topping browns before the center is hot
Ingredients
- 1 package frozen shredded hash browns - 32 oz / 907 g; thawed in the refrigerator overnight or on the counter for about 1 hour, then drained well
- 1 can condensed cream of chicken soup - 10.5 oz / 298 g
- 2 cups full-fat sour cream - 460 g
- 2 cups sharp cheddar cheese - 226 g; shredded from a block
- 3/4 cup unsalted butter - 170 g; melted and divided: 1/2 cup (115 g) for the filling, with 1 teaspoon of that set aside to grease the dish, and 1/4 cup (57 g) for the topping
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups corn flakes - about 85 g, before crushing
Instructions
- Position an oven rack in the center of the oven and preheat to 350°F (175°C). Brush the inside of a 9x13-inch baking dish with the 1 teaspoon of melted butter you set aside, covering the corners and sides.
- Confirm that the hash browns are fully thawed, with no icy clumps. Pour them into a colander set in the sink and let drain for 5 minutes. Press down gently with your hands to squeeze out extra moisture.
- In a large mixing bowl, combine the cream of chicken soup and sour cream. Pour in the rest of the 1/2 cup (115 g) melted butter, then add the onion powder, salt, and black pepper. Whisk for about 1 minute until smooth.
- Stir the shredded sharp cheddar into the creamy base until evenly distributed. Add the drained hash browns in two or three handfuls and fold with a silicone spatula until every shred is coated, about 1 minute.
- Scrape the filling into the prepared baking dish. Spread it into an even layer, pressing gently into the corners, and smooth the surface with the back of the spatula.
- Place the corn flakes in a gallon zip-top bag and press out the air. Roll over the bag with a rolling pin until the flakes break into coarse pieces about the size of a dime. Pour into a bowl, add the remaining 1/4 cup (57 g) melted butter, and toss until glossy.
- Scatter the buttered corn flakes over the potatoes in an even layer, going all the way to the edges. Slide the dish onto the center rack and bake for 45 minutes. Check at 30 minutes and tent loosely with aluminum foil if the topping is already deep golden.
- Look for bubbling sauce around the edges and a golden brown topping. Confirm the center reads at least 165°F (74°C) on an instant-read thermometer. Let stand for 5 minutes before serving.
Notes
- Drain the hash browns: Skipping this step causes a pool of liquid at the bottom of the dish after baking.
- Thaw completely: Icy centers release water as they melt in the oven, thinning out the sauce.
- Shred cheddar from a block: Bagged shreds carry anti-caking starch, which can leave the sauce slightly grainy.
- Use sharp, not mild, cheddar: The sour cream and soup mute flavor, so mild cheese gets lost.
- Use shredded hash browns: Shredded potatoes pack into an even layer, while cubed ones make a chunkier, looser casserole.
- Crush corn flakes by hand: A food processor turns them into dust that soaks up butter and turns pasty.
- Toss flakes in butter first: Raw flakes dry out and burn, while buttered ones brown evenly and stay crisp.
- Make it ahead: Assemble the filling up to 2 days early, add topping just before baking, and add 10 to 15 minutes to the bake time if the dish goes in cold.
- Storage: Refrigerate leftovers tightly covered for up to 3 days. Freeze assembled filling without topping for up to 3 months; freeze baked leftovers for up to 2 months.
- Reheating: Cover with foil and warm at 350°F (175°C) for 20 to 25 minutes, then uncover for the last 5 minutes to crisp the top. Heat leftovers to 165°F (74°C).
- Salt carefully: Condensed soup and cheddar both carry sodium, so taste the sauce before adding more than the recipe calls for.
Nutrition
Serving: 1ServingCalories: 355kcalCarbohydrates: 22gProtein: 7gFat: 27gSaturated Fat: 16gSodium: 640mgFiber: 1gSugar: 2g
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