Funeral Potatoes (Print version)
Creamy, cheesy Funeral Potatoes baked with tender hash browns and a crisp buttery cornflake topping.
# Ingredients:
For the casserole
01 -
1 tablespoon unsalted butter, for the onion
02 -
1/2 cup (75 g) finely chopped yellow onion
03 -
1 (30 oz/850 g) bag frozen shredded hash browns, thawed and patted dry
04 -
1 (10.5 oz/298 g) can condensed cream of mushroom soup
05 -
1 1/2 cups (360 g) sour cream
06 -
4 tablespoons (56 g) unsalted butter, melted
07 -
2 cups (225 g) shredded sharp cheddar cheese
08 -
1 cup (115 g) shredded Monterey Jack cheese
09 -
1 teaspoon garlic powder
10 -
1 teaspoon kosher salt
11 -
1/2 teaspoon black pepper
For the topping
12 -
2 1/2 cups (70 g) cornflakes, lightly crushed
13 -
3 tablespoons (42 g) unsalted butter, melted
14 -
1 tablespoon chopped parsley or chives, optional
# Instructions:
01 -
Heat the oven to 350 degrees F. Grease a 9x13-inch baking dish. Make sure the hash browns are thawed and blot them with a towel if they feel wet.
02 -
Melt 1 tablespoon butter in a small skillet over medium heat. Add the onion and cook for about 5 minutes, stirring often, until softened and translucent.
03 -
In a large bowl, stir together the cream of mushroom soup, sour cream, 4 tablespoons melted butter, garlic powder, salt, and black pepper until smooth.
04 -
Add the thawed hash browns, cooked onion, cheddar, and Monterey Jack. Fold gently until the potatoes are evenly coated, then spread the mixture into the prepared baking dish.
05 -
In a small bowl, toss the crushed cornflakes with 3 tablespoons melted butter. Sprinkle evenly over the potato mixture.
06 -
Bake for 45-50 minutes, until the edges are bubbling and the topping is golden brown. Rest for 10 minutes before serving. Sprinkle with parsley or chives if using.
# Good to know:
01 -
Best served warm after a 10-minute rest.
02 -
Assemble the filling up to 24 hours ahead, but add the topping just before baking.
03 -
If baking from cold, add 10-15 minutes to the cook time.