WHAT ARE FUNERAL POTATOES?
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.
VIDEO INCLUDED BELOW:
WHAT DO I SERVE WITH FUNERAL POTATOES?
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 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!
WHAT YOU’LL NEED:
O’Brien potatoes
garlic salt
pepper
onion flakes
dried chives
shredded cheddar cheese
cream of chicken soup
sour cream
crushed potato chips
butter
STEP-BY-STEP INSTRUCTIONS 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 11×7 baking dish with nonstick cooking spray (you can also use a 9×13 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!
FUNERAL POTATOES
Ingredients
- 1 (28 oz) package frozen cubed O'Brien potatoes, thawed
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 teaspoon dried onion flakes
- 1 tbsp dried chives
- 2 cups shredded cheddar cheese
- 1 (10.5 oz) can cream of chicken
- 2 cups sour cream
- 2 cups crushed potato chips
- 3 tbsp 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 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.
Video
Nutrition
WANT MORE AMAZING SIDE DISHES? TRY THESE!
BACON CHEDDAR LITTLE POTATOES
CROCK POT SWEET CORN SPOON BREAD
CROCK POT MILLION DOLLAR MASHED POTATOES
KOREAN-STYLE STICKY POTATOES
Victoria says
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 says
Thank you, Victoria! I wanted to skip the cream of chicken since I don’t eat meat.
Will make this with your suggestion.
Debbie says
I always use cream of potato soup also and fresh garlic.
Celia says
I noticed that Campbell’s Cream of Chicken soup was. In the picture. It is not gluten free.
Amber Sno says
Can you make this the night before and keep in the fridge (sans chips) until ready to bake the following day?
Crystal Nykreim says
Yes you can, I do it all the time!
Marie Shanahan says
This looks easy to make and absolutely mouthwater-worthy!
Ashley says
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 says
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! 🙂
Nicki says
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 says
Hi Nicki – well, I would say about a cup for one serving. 🙂 So happy your toddler loves it – yay!!
Cheryl Kuebler says
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!!
Toni says
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!
Cheyenne says
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 says
Sounds and looks delicious! How many does this recipe serve?
Marlene says
I’ve made it with the raw pototoes. You boil the pototoes first then cut into chunks. Then follow the directions above.