Funeral Potatoes – Au Gratin Hash Brown Casserole Recipe
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.
- 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
