Utah Funeral Potatoes

4.67 from 6 votes

Our traditional funeral potatoes are made from scratch with a creamy sauce, shredded russet potatoes, and a crunchy cornflake topping.

Prep Time20

Cook Time1

Total Time1 20

Course: Side Dish

Cuisine: American

Keyword: Funeral Potatoes

Servings: servings

In a medium saucepan over medium heat, melt 1/4 cup salted butter. Once melted, add in the finely diced 1 medium white onionhite onion and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
Sprinkle in 1/4 cup all-purpose flour, stirring continuously for about 2–3 minutes, until the mixture is smooth and turns a deep golden color.
Gradually pour in 1 cup chicken brothStir in 1 cup heavy cream and 1 cup sour creamuntil the sauce is smooth and fully combined. Lower the heat to a simmer and cook for an additional 2–3 minutes, stirring occasionally.
Stir in 1 tablespoon chopped fresh parsley, 1 tablespoon garlic powder, 1 teaspoon hot sauce, 1 teaspoon black pepper, and 1 teaspoon salt. Remove from heat and set aside.

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch or 3-quart baking dish.
Using a grater or food processor, grate 6 large russet potatoes. Rinse the grated potatoes in a colander under cold water and squeeze out any excess moisture. Transfer the potatoes to a large mixing bowl.
Pour the prepared sauce over the grated potatoes. Add 1 cup of the shredded cheddar cheese and gently stir until well combined.
Spread the potato mixture evenly in the prepared baking dish. Sprinkle the remaining 1 cup cheddar cheese and 1 cup crushed corn flakes over the top. Drizzle 2 tablespoons of melted butter evenly over the casserole.
Bake in the preheated oven for about 1 hour, or until the potatoes are tender and the top is golden brown and crispy. Serve hot.

Short on time? Use frozen shredded hashbrowns in place of the russet potatoes. You'll need 3 pounds, or 48 ounces.