Introduction to Funeral Potatoes
Funeral potatoes, a classic dish often served at family gatherings and, as the name suggests, funerals, is a comforting, creamy, and indulgent side dish that combines the flavors of tender hash browns, rich sour cream, and the savory taste of cream of chicken soup, all topped with a crunchy cornflake crust. This Funeral Potatoes recipe is a crowd-pleaser, perfect for any occasion that calls for a warm, welcoming meal. The dish is known for its creamy texture, courtesy of the sour cream and melted butter, its savory aroma that wafts from the oven, tantalizing everyone’s taste buds, and its rich flavor profile that includes the deep taste of cheddar cheese and the slight crunch of cornflakes.
Preparation of Funeral Potatoes is straightforward and requires minimal time, making it an excellent option for those busy days when you need something delicious without too much fuss. The prep time for this recipe is about 20 minutes, with a cook time of 40 to 45 minutes. In total, you’re looking at about 1 hour to 1 hour and 5 minutes from start to finish. This recipe serves 8-10 people, making it ideal for family dinners, potlucks, or any gathering where you want to serve a satisfying and filling side dish.
Ingredients
To begin, you will need the following ingredients: 1 (32-ounce) bag frozen diced hash brown potatoes thawed, 1-2 cups sour cream, 1 (10.5-ounce) can cream of chicken, 1/2 cup unsalted butter melted and divided, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1 1/2 cups shredded cheddar cheese, and 2 cups cornflakes.
Instructions
- Preheat your oven to 350°F and butter a 9×13 inch baking dish to ensure the Funeral Potatoes don’t stick and come out easily once cooked.
- In a medium bowl, stir together sour cream, cream of chicken, 1/4 cup melted butter, onion powder, salt, and pepper until well combined. This mixture forms the creamy base of your Funeral Potatoes.
- Stir in the hash brown potatoes and shredded cheese until they are fully incorporated into the sour cream mixture. This step ensures that every bite of your Funeral Potatoes has a good balance of creamy sauce and tender potatoes.
- Spread the potato mixture into the prepared baking dish. If desired, you can top it with some extra cheese for an even cheesier dish.
- Next, prepare the topping. Crush 2 cups of cornflakes in a zip-top bag with a rolling pin until they are finely crushed. Add the remaining 1/4 cup melted butter and mix until the cornflakes are evenly moistened. This crunchy topping adds a delightful textural contrast to the dish.
- Sprinkle the crushed cornflakes over the top of the potato mixture in the baking dish.
- Bake the Funeral Potatoes in the preheated oven for 40 to 45 minutes, or until they are golden brown and bubbling hot. This indicates that the potatoes are cooked through and the top is nicely toasted.
- Once done, lay the dish to rest for 5 minutes before serving. This allows the juices inside to redistribute, making the first bite and every subsequent bite absolutely divine.
Pro Tips for Perfect Results
- Ensuring your hash browns are completely thawed before mixing will help in achieving a uniform texture throughout the dish.
- Don’t overmix the potato and cheese mixture, as this can lead to a dense, rather than light and fluffy, final product.
- For an extra crunchy top, you can broil the Funeral Potatoes for an additional 2-3 minutes after baking. Keep an eye on them to prevent burning.
- Consider using different types of cheese, like cheddar and mozzarella combined, for an even richer flavor profile.
- If you prefer a lighter version, you can reduce the amount of butter used in the recipe or substitute some of the sour cream with Greek yogurt.
Variations and Substitutions
For healthier swaps, using low-fat sour cream or reducing the amount of cheese can make the dish slightly lighter. Additionally, using whole wheat cornflakes instead of regular ones can add more fiber to the recipe.
Storage and Reheating Tips
Funeral Potatoes can be prepared ahead of time and refrigerated for up to a day before baking. For reheating, simply cover the dish with aluminum foil and warm it in the oven at 300°F for about 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave, covered, for about 30-60 seconds each.
Frequently Asked Questions
- Q: Can I make Funeral Potatoes ahead of time? A: Yes, you can prepare the dish up to a day in advance and store it in the refrigerator before baking.
- Q: How do I prevent the cornflake topping from getting soggy? A: Ensuring the butter is evenly distributed among the cornflakes helps, and baking the dish until it’s golden brown also aids in keeping the topping crunchy.
- Q: Are Funeral Potatoes freezer-friendly? A: While the dish can be frozen after baking, the texture might change slightly. It’s best to freeze it before baking, then thaw and bake when needed.
- Q: Can I use different types of potatoes? A: While hash browns are traditional, you can experiment with diced fresh potatoes, but be aware that cooking time might increase.
- Q: Is this dish suitable for vegetarians? A: Yes, since this recipe does not include any meat products, it’s vegetarian-friendly.
Nutritionally, a serving of Funeral Potatoes (assuming 8 servings) contains approximately 420 calories, 12 grams of protein, 35 grams of carbs, and 24 grams of fat. These values can vary slightly based on the specific brands and types of ingredients used.
Funeral Potatoes
Ingredients
- 1 (32-ounce) bag frozen diced hash brown potatoes, thawed
- 1-2 cups sour cream
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 cup unsalted butter, melted and divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups shredded cheddar cheese
- 2 cups cornflakes
Instructions
- Preheat your oven to 350°F and butter a 9x13-inch baking dish.
- In a medium bowl, stir together sour cream, cream of chicken soup, 1/4 cup melted butter, onion powder, salt, and pepper until well combined.
- Stir in the hash brown potatoes and shredded cheese until fully incorporated.
- Spread the mixture into the prepared baking dish. Top with extra cheese if desired.
- Crush cornflakes in a zip-top bag with a rolling pin until finely crushed. Mix with remaining 1/4 cup melted butter until evenly moistened.
- Sprinkle the cornflake mixture over the potato mixture in the baking dish.
- Bake for 40 to 45 minutes until golden brown and bubbly.
Notes
Use panko breadcrumbs as a dairy-free alternative to cornflakes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven for best texture.