Description
A creamy, cheesy hash brown casserole topped with a crunchy cornflake crust, also known as Funeral Potatoes — perfect as a comforting side dish.
Ingredients
- 32 ounces diced or shredded hash brown potatoes, defrosted
- 4 tablespoons unsalted butter, melted
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ cups sour cream
- 2 cups sharp cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 4 tablespoons unsalted butter (for sauce)
- ½ medium onion, diced
- 2‑3 garlic cloves, minced
- ¼ cup all‑purpose flour
- 1 cup low sodium chicken broth or stock
- 1½ cups milk
- ½ teaspoon salt (for sauce)
- ½ teaspoon freshly ground black pepper (for sauce)
- 2 cups crushed cornflakes
- 4 tablespoons butter, melted (for topping)
Instructions
- Preheat oven to 350°F (≈175°C). Lightly grease or butter a 9×13 baking dish and set aside.
- Combine shredded cheeses in a small bowl and toss to combine. Set aside.
- Place defrosted potatoes in a very large bowl and toss with 4 tablespoons melted butter, salt, and pepper.
- Stir in sour cream and 2 cups of the cheese mixture; set aside.
- Prepare the cream sauce: Melt 4 tablespoons butter in a large skillet over medium heat. Add diced onions and cook until translucent (about 4–5 minutes). Add minced garlic and cook another minute, stirring frequently.
- Sprinkle in the flour and cook for another minute, stirring to combine.
- Slowly whisk in chicken broth until smooth, then whisk in milk until combined. Bring to a simmer, season with salt and pepper, and continue cooking for 3‑4 minutes until thickened. Remove from heat.
- Pour cream sauce over the potato‑cheese mixture and gently fold to combine. Transfer this mixture to the prepared baking dish. Top with the remaining cheese.
- Make the cornflake topping: In a medium bowl, combine melted butter and crushed cornflakes; toss to coat.
- Spread the cornflake topping evenly over the layer of cheese. Cover the dish with foil and bake for 20 minutes. Then remove foil and bake an additional 15‑20 minutes until the edges are bubbling and cornflakes are golden brown.
- Let rest for about 10 minutes before serving.
Notes
- You can use diced or shredded hash browns; both work well.
- If using fresh potatoes, dice into small cubes, boil just until tender (~6 min), drain, cool before using.
- You can freeze the assembled dish *without* the topping for up to 3 months. Thaw overnight, add topping, then bake.
- You can make ahead: prepare recipe minus the topping, refrigerate up to 2 days, then add topping and bake (may need extra bake time if cold).
- Alternative toppings: Ritz crackers, breadcrumbs, potato chips, or fried onions instead of cornflakes.
- Add‑in ideas: bacon, ham, vegetables like broccoli or peas, jalapeños, green onions for customization.
Nutrition
- Calories: 494 kcal
- Sugar: 6 g
- Sodium: 742 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 76 mg
