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.
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
- onion flakes
- dried chives
- shredded cheddar cheese
- cream of chicken soup
- sour cream
- crushed potato chips
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)
- 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
- 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.
- I like my potato chips very finely crushed. This is a personal preference and you can certainly leave them as large as you like!
Originally published: January 2017
Updated and republished: February 2022