Funeral Potatoes are creamy, cheesy potatoes with a crunchy, buttery topping. They are comfort food to the max that everyone loves!
A DELICIOUS, CREAMY SIDE DISH RECIPE
There are a few different recipes for this same dish and they are all yummy. This is just my version. I love to add seasoning to the potatoes (chives, garlic and onion powder) to amp up the flavor just a bit. I try to keep this Funeral Potatoes recipe simple while still providing a punch of flavor!
FREQUENTLY ASKED QUESTIONS:
Often when someone passes, we all just want to do something for those who are grieving. So, we often gather around after a funeral and eat and comfort each other. These Funeral Potatoes are one of those foods that many folks have made in a time of need. Cheesy and creamy with a crunchy chip topping. It tastes so good and maybe brings just a little bit of comfort in each bite. The recipe was thought to have first been introduced in Utah by the Mormon community.
I think this would be a wonderful side dish with CROCK POT MISSISSIPPI POT ROAST! Or perhaps even some CHICKEN FRIED STEAK for a total comfort food experience!
Yes! Prepare recipe as written but do not add potato chip topping. Wrap them up really well with plastic wrap and then aluminum foil to protect against freezer burn. When ready to cook, remove the plastic wrap (keep on aluminum foil) and bake for about an hour. Then continue with the rest of the recipe with the potato chip/butter topping.
Leftovers should be stored in an airtight container in the refrigerator where they will last for up to 3 days. Reheat in the microwave until warm.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- O'Brien potatoes
- garlic salt
- pepper
- onion flakes
- dried chives
- shredded cheddar cheese
- cream of chicken soup
- sour cream
- crushed potato chips
- butter
HOW TO MAKE FUNERAL POTATOES:
Place potatoes into refrigerator to thaw out overnight. Or place on counter to thaw for about an hour. Preheat oven to 375f degrees. Spray an 11x7 baking dish with nonstick cooking spray (you can also use a 9x13 baking dish.) In a large bowl, mix together the thawed potatoes with seasonings and cheese.
Then stir in cream of chicken soup and sour cream.
Spread mixture into prepared baking dish.
Cover baking dish with nonstick foil and bake for about 45 minutes (until bubbly.)
Crush potato chips (measure out 2 cups after crushing.)
After potatoes are cooked, spread crushed chips over potatoes.
Pour melted butter over crushed chips.
Place back into oven and cook uncovered for an additional 10 minutes. If you want a darker topping, pop it under the broiler for a minute or two.
Allow potatoes to cool for about 10 minutes before serving.
Then dig in!
WANT MORE AMAZING SIDE DISHES? TRY THESE!
Funeral Potatoes (+Video)
Ingredients
- 28 ounce package frozen cubed O'Brien potatoes, thawed
- 1 teaspoon garlic salt
- ½ teaspoon pepper
- 1 teaspoon dried onion flakes
- 1 tablespoon dried chives
- 2 cups shredded cheddar cheese
- 10.5 ounce can cream of chicken
- 2 cups sour cream
- 2 cups crushed potato chips, finely crushed
- 3 tablespoons salted butter, melted
Instructions
- Place potatoes into refrigerator to thaw out overnight. Or place on counter to thaw for about an hour.
- Preheat oven to 375F degrees. Spray an 11"x 7" baking dish with nonstick cooking spray (you can also use a 9x13 baking dish - it'll just be thinner)
- In a large bowl, mix together the thawed potatoes with seasonings and cheese. Then stir in cream of chicken soup and sour cream.
- Spread mixture into prepared baking dish.
- Cover baking dish with nonstick foil and bake for about 45 minutes (until bubbly.)
- After potatoes are cooked, spread crushed potato chips over potatoes.
- Pour melted butter evenly over crushed chips.
- Place back into oven and cook uncovered for an additional 10 minutes.
- If you want a slightly more golden topping like mine, pop it under the broiler for a minute or two (keep a close eye - you may have to move it around for it to brown evenly).
- Allow potatoes to cool for about 10 minutes before serving.
Video
Notes
- I like my potato chips very finely crushed. This is a personal preference and you can certainly leave them as large as you like!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: January 2017
Updated and republished: February 2022
B.J. Hendershot
My daughter made these for Easter dinner one year. Her husband didn’t like the name and suggested they be callled “Resurrection Potatoes”
Brandie @ The Country Cook
They are actually a Mormon dish specifically to bring to families who are grieving and to feed funeral goers. Hence the name. It's not a negative connotation. 🙂
Sharon S
These are always a hit. I have done with regular potato chips, also with sour cream and onion flavor and in a bind one time and used crushed chez-its all were good.
Brandie @ The Country Cook
Thanks so very much Sharon! I appreciate you taking the time to come back and review - so happy you like this recipe!
Karen Fein
I have a 5 lb bag of russet potatoes and want to know if I can make your recipe using them instead of frozen. Thank you so much.
Brandie @ The Country Cook
Hi Karen! I don't see why not! I would suggest dicing then parboiling them first so they'll end up coming out nice and tender after baking. 🙂
Ellen
Can I double the receipt and how long should I cook it for does anyone know?
Orinda Cary
I have doubled this and even tripled it, both times I baked for about an hour and a half, stirring it halfway.
meghan
I want to cut the recipe in half. How long should I cook it for?
Olivia Dugas
Brandie your recipes are delicious and so easy ! My family says, "Where did you get the recipe?" and I say "Brandie - The Country Cook!" We all think these potatos are "to die for." Pun intended. LOL!!!
Brandie @ The Country Cook
Hi Olivia! Awww wow. You really made my day. Thank you SO VERY much!! I am honored that you trust my recipes. 🙂
Telena Keillor
This reminds me of all the family get-togethers at my nanas:)
I used cream of mushroom and it was so dang delicious and comforting! My family also calls these party potatoes:) thank you for sharing this great recipe! I’ll definitely be making them again soon!
Jennifer
Didn't have potato chips so crushing Ritz crackers. Hope that works!! ????
Brandie @ The Country Cook
Seems like it should work to me! Hope you enjoyed it!
Christine Pusbach
Love this recipe.Realy good.
Marlene
I've made it with the raw pototoes. You boil the pototoes first then cut into chunks. Then follow the directions above.
Cheyenne
Is there a way to make this ahead of time and freeze it? If so what should I do to make it that way? I wanna make it and freeze it for my grandparents.
Freddie Alexander
Sounds and looks delicious! How many does this recipe serve?
Toni
My family calls them “party potatoes “. I have to make a double batch one to serve, one for take home. I put the take homes in 8 x 8 foil pans & do not bake. We top ours with Wise brand onion & garlic potato chips. These are a true comfort food!
Cheryl Kuebler
This is our new family favorite!! I had never made these before, and now I am making them at least once every 2 weeks!! Great recipe, and is easy to make!!
Nicki
How much is one serving? My hubby and I are on a diet but this is one of our toddler's favorite dishes ???? I add sauteed onion and garlic, sometimes corn, smoked sausage or hamburger meat. I substitute a cup of milk for some of the sour cream. I crush up corn flakes for the topping and mix it with panko bread crumbs and Italian seasonings, then spray it with cooking spray instead of melted butter. My toddler (23 months old) has loved it since she started eating solids!! ♡
Brandie @ The Country Cook
Hi Nicki - well, I would say about a cup for one serving. 🙂 So happy your toddler loves it - yay!!
Ashley
I would love to make this but want to use real potato and in the crock pot. Any advice on cook time?
Brandie @ The Country Cook
Hi Ashley, these are real potatoes - just frozen. This is the only way I've made it so I'm sorry I can't give advice on cook time. Perhaps someone else on here has! 🙂
Marie Shanahan
This looks easy to make and absolutely mouthwater-worthy!
Amber Sno
Can you make this the night before and keep in the fridge (sans chips) until ready to bake the following day?
Crystal Nykreim
Yes you can, I do it all the time!
Celia
I noticed that Campbell’s Cream of Chicken soup was. In the picture. It is not gluten free.
the5thsister
No Campbells isn't gluten free, but Pacific brand is, if you can find it in your area. They also make a cream of mushroom soup.
Victoria
I don't understand why most cheesy potato recipes call for cream of chicken or cream of celery soup. I always use cream of potato, and mine turns out delicious. Try the cream of potato. So much better!!!
Michelle
Thank you, Victoria! I wanted to skip the cream of chicken since I don't eat meat.
Will make this with your suggestion.
Debbie
I always use cream of potato soup also and fresh garlic.
Karen Rutledge
I’m lactose intolerant so sour cream is a no no for me, but I think because it is baked in the casserole I can tolerate it, I eat only a small amount and so far it’s been ok
I bake a Christmas brunch casserole that has most of the same ingredients, rather than sour cream I double the amt of cream of soup I use.
TRACY
You can get lactose free sour cream 🙂