Funeral Potatoes with Parmesan

By Cathy Colander Based on Ben Braiser's Funeral Potatoes

Featured in August 2025

Tags:

Prep:: 15 mins
Cook:: 50 mins
Total:: 65 mins
Yield:: 10 servings

Funeral Potatoes is a comforting casserole of tender hash browns bound in a rich blend of sour cream, cream of chicken soup, melted butter and savory seasonings, then studded with sharp cheddar. A buttery corn-flake topping bakes up golden and crisp, adding a satisfying crunch to each creamy forkful. Perfect for potlucks or family gatherings, it’s an easy make-ahead crowd-pleaser. I modified the recipe to use fresh onions and add some parmesan to the crust. Also it definitely does not serve 12.

Ingredients

2 lb frozen hash browns
2 cup sour cream
1 can cream of chicken soup
10 tbsp butter
1 tsp salt
0.25 tsp black pepper
0.50 onion
2 cup shredded cheddar cheese
2 cup corn flakes
1 cup parmesan gratings

Steps

Thaw the hash browns on a baking sheet overnight and pat dry.
Preheat over to 350 F
Combine sour cream, cream of chicken soup, 6 tbsp of melted butter, salt, pepper. Mix well.
Finely chop half an onion add add to the mixture.
Add potatoes and shredded cheese and stir to combine. Spoon into baking tray, about one to two inches thick.
Crush corn flakes into powder using a large ziplock bag.
Melt 4 tbsp of butter and add to corn flakes. Mix well, then spread over the potatoes. Grate paremesan evenly over the result.
Bake uncovered for 50 minutes, then serve hot