Made with hash browns, sour cream, and lots of cheese, Funeral Potatoes are a classic Midwestern potato casserole popular at Utah funerals. I find this side dish is also perfect for luncheons and dinner, of course. It’s easy, comforting, and delicious!

Funeral potatoes (also known as party potatoes or cheesy potatoes) are a cheesy potato hot dish made with shredded potatoes, a mixture of sour cream and cheese, and a crunchy topping. The name comes from their popularity at funeral luncheons throughout the Midwest, where they are often served because they’re super comforting and easy to prepare for large groups.

I like bringing these potatoes to potlucks and find they’re a great side dish to accompany dinner, as they pretty much go with anything. Every time I serve these cheesy, gooey potatoes, they disappear fast!

How to Make Funeral Potatoes Step by Step

Gather your ingredients: Preheat the oven to 350°F and coat an 8×8-inch baking dish with nonstick cooking spray.

Make the filling: Combine ½ cup cheddar cheese and ½ cup Monterey Jack cheese, 1 can of cream of chicken soup, 1 cup sour cream, ¼ cup melted butter, and 1 small diced onion.

Gently fold in 4 cups of frozen tater tots and spread the mixture into the prepared pan in an even layer.

Add the topping and bake: Sprinkle 1 cup crushed corn flakes over the potatoes and drizzle with 2 tbsp butter.

Bake. Bake for 55 minutes or until the potatoes are cooked through and the top is golden and bubbly.

Serve: Serve and enjoy.

What to Serve With Funeral Potatoes

For a real comforting meal, I like to prepare homemade Salisbury steak along with the potatoes. Or, for something a little lighter, I find our kielbasa and cabbage skillet is a nice contrast to the creaminess of the potatoes, as is my one pan roast chicken dinner.

• Prep ahead. To make ahead of time, prepare as directed, but don’t add the cornflake topping or butter. Wrap tightly and store in the fridge. When ready to bake, drizzle with the butter and cornflake topping, then bake as directed. Add a few minutes to the bake time if baking chilled.
• Fridge. To store leftovers, let cool completely. Place the potatoes in an air-tight container and store in the fridge for up to 3 days. To reheat, place on a plate and reheat in the microwave until warmed through.
• Freezer. To freeze, prepare as directed, but don’t add the cornflake topping or butter. Wrap tightly in plastic wrap and again in foil, and place in the freezer for up to 3 months. Thaw in the fridge overnight and then add the cornflakes before baking.

More Potato Recipes

• Baked Potatoes
• Mashed Potatoes
• Smashed Potatoes
• Potato Latkes
• Baked Sweet Potato