Funeral Potatoes is a classic potato casserole, popular at Utah funerals. This dish is also perfect for luncheons and dinner, of course – easy, comforting, and delicious!
These Funeral Potatoes have been taunting me for well over a year – the name itself immediately had me intrigued. But since my kids don’t like potatoes, I had to shelve it.
Then, lo and behold, they fell in love with tater tots, which opened up a whole world of potato dishes for me to try *cue angels singing*, simply by subbing them in. So, I finally threw caution to the wind and made it.
And it was so good!
What are Funeral Potatoes
The name comes from a popular dish served at a lot of funerals in Utah. But, obviously you can make them for any get-together or family meal. Thank goodness. They’re also known as party potatoes and cheesy potatoes, if you prefer.
- I used Tater Tots, but this dish is traditionally made with hash browns. They both work!
- You can totally vary the cheeses. This recipe incorporates cheddar and Monterey Jack, but you could use Italian, Colby Jack, or Pepper Jack for an added kick. Whatever floats your boat!
- Sub in sour cream for the Greek yogurt.
- Instead of a cornflake topping, you could use Panko breadcrumbs or corn chips.
I halved the recipe, since I served them as a side dish with dinner and only feeding the four of us, but you can easily double it!
And friends, don’t even try to health-ify this dish. It’s meant to be buttery, cheesy, starchy, and pure comfort!
Other Potato Recipes we love!
Watch the video for Funeral Potatoes
How To Make this Funeral Potatoes Recipe
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 can cream of chicken soup
- 1 cup plain Greek yogurt
- 1/4 cup unsalted butter ,melted
- 1 small sweet onion ,diced
- 4 cups Tater Tots
- 1 cup crushed corn flakes
- 2 tablespoons unsalted butter ,melted
- Preheat the oven to 350 degrees F. Coat an 8x8 inch baking dish with nonstick cooking spray.
- In a large bowl, combine both cheeses, cream of chicken soup, Greek yogurt, 1/4 cup melted butter, and onions. Gently fold in the tater tots. Spread in the prepared pan.
- Sprinkle the crushed corn flakes on top of the mixture. Drizzle the 2 tablespoons of butter over the corn flakes.
- Bake for 55 minutes until the potatoes are cooked through and the top is golden and bubbly.