Utah Funeral Potatoes are comfort food at its best, and our version keeps things extra delicious by going completely from scratch. We skip the canned soups and use an easy creamy homemade sauce to top freshly shredded Russet potatoes. You have not lived until you’ve tried funeral potatoes! Despite its name, this dish is perfect for more than just funerals—it’s great to bring to all parties and family gatherings.
For more delicious potato recipes, try our Cheesy Scalloped Potatoes or our Easy Roasted Parmesan Pesto Potatoes.
Why Our Recipe
- Made from scratch using Russet potatoes and a homemade sauce. No cream of anything here!
- Topped with gooey melted cheddar cheese and crunchy crushed cornflakes for the perfect finish.
- Tips on how to double the recipe or make it ahead making it great for big dinners.
These are a very popular comfort food in the Midwest, thanks to the deliciously cheesy and creamy potatoes. Everyone will be sure to keep coming back for more, so you’ll want to make sure there’s enough for everyone to have a couple of servings! These funeral potatoes are full of all the best ingredients. Who can say no to potatoes with cream and cheese? We certainly can’t! And even better, this recipe comes together super easily!
Ingredient Notes
- Onion: Either a white or yellow onion will work in this recipe. We recommend dicing or mincing it so that it blends in well with the potatoes.
- Chicken broth: You can use stock or cans of broth for this. You could also use vegetable broth if you don’t have any chicken broth on hand.
- Heavy Cream: This is strongly preferred. You can substitute with half-and-half, but it won’t be as creamy.
- Sour Cream: This adds a little tang and even more creaminess to the sauce.
- Fresh Parsley: Fresh is best, but you can substitute with 1 teaspoon of dried.
- Hot Sauce: Use the hot sauce of your choosing! A concentrated vinegar-based hot sauce like Tabasco will work best. It doesn’t add heat, just flavor.
- Russet Potatoes: You’ll want to peel and grate the potatoes for this recipe. If you don’t have time for that, you can buy frozen shredded potatoes, also known as hashbrowns.
- Sharp Cheddar Cheese: Keep it sharp for extra flavor.
- Crushed Corn Flakes: Provides the perfect crunchy topping. Bread crumbs or crushed Ritz crackers can work as alternatives.
The Name and Origins
Funeral potatoes earned their unique name from their frequent appearance at post-funeral lunches in the Mountain West, specifically Utah. Every family seems to have their own spin on this dish. Since The Stay At Home Chef is based in Utah, it only makes sense to share our version! Whether you call them funeral potatoes or another name, they’re always delicious.
The local tradition is to have neighbors and the local church community provide a meal to the family after a funeral service. This hot dish casserole became a staple because it is easy to make to feed a crowd, while also providing comfort food. It’s not just limited to funerals. It’s also a popular choice for family dinners, holiday tables, and potlucks all over the country
Doubling and Tripling This Recipe
This is honestly one of the best dishes to take to large gatherings since it’s sure to be a hit! If you want to make a larger batch, it’s super easy to double or triple this recipe and make multiple pans.
To double the recipe, simply multiply each ingredient by two. Prepare the sauce and potato mixture as directed, then divide between two 9×13-inch baking dishes or use one large roasting pan if your oven has the space.
If you’re tripling the recipe, using three 9×13-inch pans is your best bet for even baking and handling. Be aware that if you’re using a thicker or deeper dish, you may need to extend the baking time by about 10-15 minutes to ensure the potatoes are tender throughout. With multiple pans, check each for doneness, as they may cook at slightly different rates based on their position in the oven.
Make-Ahead Instructions
You’ll want to bake funeral potatoes right before serving them, but you can prepare them ahead of time if you need to! To make it ahead, prepare the potato mixture and sauce as directed and pour it into your baking dish. Then, add the first layer of cheese but hold off on the cornflake topping and melted butter. Cover the dish tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, simply add the cornflake topping, drizzle with melted butter, and bake as directed.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze leftover portions in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight.
Reheat portions in the microwave on high in 30-second increments.
For me the garlic powder at 1 tbl was way too much.
Could you make these in a crockpot?
Yes, you could in theory. The issue would be the cornflake topping. It would never crisp and would get quite soggy so if you were to make it in the crockpot, I’d leave off the topping. There’s not a great way to add it on later without using the oven and that kind of defeats the purpose. The good news is the potatoes are delicious on their own. High for 3–4 hours or on low for 6-7 hours.
On the box grater which size do you use?
1 more thing I do differently, I add the grated cheese to the potatoes, not in the topping! My crumb topping is just corn flake crumbs and butter! Nothing else!
I don’t use the chicken broth or the heavy cream! The corn flake crumb topping is a must!
Do you think crushed Ritz-like crackers can be used in place of the Cornflakes? I live in Ecuador and I feel like it would be difficult to find a cereal that is close to Cornflakes. Thank you! Love your recipes!
That would absolutely work! we have used Ritz crackers in toppings for a lot of recipes!
I eliminated the corn flakes because I don’t like the sugar. I opted for panko bread crumbs topping. I used green onions also
Thank you for having the metric Converter as I’m in Spain it’s much easier for me this way.
And I’m making the potato dish next weekend when we have a family gathering.
This dish is fabulous…….trust me, you won’t have many left overs….
It says, “Add in garlic, parsley, hot sauce” but it doesn’t have garlic on the ingredient list? Fresh garlic? Garlic powder? and how much? Thanks!
I JUST USE GARLIC POWDER
The garlic is under the potato casserole heading.