Introduction

Funeral Potatoes, also known as Au Gratin Hash Brown Casserole, is a comforting and cheesy dish perfect for gatherings or a cozy family meal. This creamy, crunchy casserole combines tender hash browns with a rich cheese sauce and a buttery cornflake topping for the ultimate comfort food experience.

This image shows a square slice of creamy baked macaroni and cheese placed on a white plate. The bottom layer consists of soft, pale yellow macaroni coated in melted cheese, looking smooth and gooey. On top, there is a thick, golden-brown crust made of crunchy breadcrumbs, adding texture and a rich color contrast. Small green herb pieces are sprinkled over the crust and scattered around the plate for decoration, with a larger parsley leaf resting in the center. A gold fork sits to the right of the slice on the plate. The plate rests on a wooden board on top of a white marbled surface, with a blue and white checkered cloth similarly nearby. In the background, there are blurred green herbs in a brown bowl and a brown pepper grinder. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (30 oz) package frozen shredded hash brown potatoes, thawed
4 Tbsp butter, diced into 1 Tbsp pieces
1/2 cup finely chopped yellow onion
3 Tbsp all-purpose flour
3 cups milk (whole or 2%)
2 cups shredded sharp cheddar cheese
1/2 cup finely shredded parmesan cheese
1 cup sour cream
Salt and black pepper, to taste
4 cups cornflakes, crushed (about 2 cups once crushed)
3 Tbsp butter, melted
1 1/2 Tbsp chopped fresh parsley

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: In a large saucepan over medium heat, melt 4 tablespoons of butter. Add the chopped onion and sauté until softened, about 5 to 6 minutes.
Step 3: Stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in the milk and continue stirring until the mixture lightly simmers and thickens.
Step 4: Remove the sauce from heat. Stir in the cheddar and parmesan cheeses until melted and smooth.
Step 5: Mix in the sour cream and season the sauce with salt and black pepper to taste, aiming for a slightly salty flavor to season the potatoes well.
Step 6: Place the thawed hash browns in a large mixing bowl. Pour the cheese sauce over them and toss gently to coat evenly. Transfer the mixture to a 13 by 9-inch baking dish and spread into an even layer. No need to grease the dish.
Step 7: In a separate bowl, combine the crushed cornflakes with the melted butter, tossing until evenly coated.
Step 8: Sprinkle the buttered cornflake topping evenly over the casserole.
Step 9: Bake in the preheated oven for 40 to 50 minutes, until the casserole is hot throughout and the topping is golden and crispy. Garnish with chopped fresh parsley and serve warm.

Tips & Variations

For extra flavor, try adding cooked and crumbled bacon or diced ham to the potato mixture before baking.
Substitute crushed Ritz crackers or panko breadcrumbs for the cornflake topping if you prefer a different crunch.
Use low-fat sour cream and reduced-fat cheese to lighten up the dish without sacrificing too much creaminess.
Make this casserole a day ahead, keep it covered in the fridge, then bake just before serving.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or reheat the entire casserole in a 350-degree oven until heated through, about 15-20 minutes. Adding a little extra shredded cheese on top before reheating can boost flavor and moisture.

How to Serve

A large rectangular deep baking dish with a golden brown crunchy topping that covers a creamy cheesy white layer beneath, visible where a portion has been scooped out with a vintage silver spoon resting inside the dish near one corner; the crunchy top is sprinkled with small green herb pieces, adding color contrast. The dish is placed on a blue and white checkered cloth, set on a white marbled surface, with fresh green parsley nearby adding freshness to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

While fresh potatoes can be used, shredded potatoes should be par-cooked and drained well before using to avoid excess moisture in the casserole.

Is it necessary to thaw the frozen hash browns?

Yes, thawing the hash browns helps them absorb the sauce evenly and prevents excess moisture from making the casserole soggy.

Funeral Potatoes – Au Gratin Hash Brown Casserole Recipe

Print Recipe

★★★★★

4.4 from 66 reviews

Funeral Potatoes, an irresistible au gratin hash brown casserole, features crispy cornflake topping with a creamy cheddar and sour cream sauce. This classic comfort dish combines tender shredded potatoes, melted cheese, and a buttery, crunchy crust, making it perfect for family dinners and potlucks.

Author: Elias
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Casserole
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Potato Mixture

1 (30 oz) package frozen shredded hash brown potatoes, thawed
4 Tbsp butter, diced into 1 Tbsp pieces
1/2 cup finely chopped yellow onion
3 Tbsp all-purpose flour
3 cups milk (whole or 2%)
2 cups shredded sharp cheddar cheese
1/2 cup finely shredded parmesan cheese
1 cup sour cream
Salt and black pepper, to taste

Cornflake Topping

4 cups cornflakes, crushed (about 2 cups once crushed)
3 Tbsp butter, melted
1 1/2 Tbsp chopped fresh parsley, for garnish

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
Sauté Onions: Melt 4 tablespoons of butter in a large saucepan over medium heat. Add the finely chopped yellow onion and sauté until softened, about 5 to 6 minutes.
Create Roux and Add Milk: Stir in 3 tablespoons of all-purpose flour and cook, stirring constantly for 1 minute to form a roux. While whisking, gradually pour in 3 cups of milk and continue stirring until the mixture reaches a light simmer.
Add Cheeses: Remove the saucepan from heat. Stir in 2 cups of shredded sharp cheddar cheese and 1/2 cup finely shredded parmesan cheese until melted and fully incorporated.
Mix in Sour Cream and Season: Stir 1 cup of sour cream into the cheese sauce. Season with salt and black pepper to taste, making it a bit salty to properly flavor the potatoes.
Combine Potatoes and Sauce: In a large mixing bowl, place the thawed shredded hash brown potatoes. Pour the cheese sauce over the potatoes and toss to evenly coat. Transfer the mixture to an ungreased 13 by 9-inch baking dish and spread into an even layer.
Prepare Cornflake Topping: In a separate bowl, place the crushed cornflakes. Pour 3 tablespoons of melted butter over the cornflakes and toss to evenly coat.
Add Topping: Sprinkle the butter-coated cornflakes evenly over the potato mixture in the baking dish.
Bake: Bake the casserole in the preheated oven for 40 to 50 minutes until the top is golden and the casserole is heated through.
Garnish and Serve: Remove from the oven, garnish with 1 1/2 tablespoons of chopped fresh parsley, and serve warm.

Notes

Use whole or 2% milk for the best creamy texture in the sauce.
Make sure hash browns are thawed before mixing for even cooking.
Do not grease the baking dish to allow the crispy bottom and edges to form.
Adjust seasoning as the dish should be salty enough to flavor the potatoes.
Fresh parsley adds a subtle fresh flavor and a nice visual contrast.
For a vegetarian version, ensure the cheeses and sour cream are vegetarian-friendly.

Keywords: Funeral Potatoes, Hash Brown Casserole, Au Gratin Potatoes, Cheesy Potato Casserole, Cornflake Topping, Comfort Food, Side Dish