Funeral Potatoes
Funeral Potatoes are a simple side dish recipe with creamy, cheesy potatoes and a crunchy, buttery topping. They are comfort food that everyone loves!
A DELICIOUS, CREAMY POTATO SIDE DISH
Funeral potatoes seems like such a sad name for such a delicious dish but they got this name for the fact that they always seemed to show up at funerals so folks just began associating them with that occasion. I got the original recipe from a friend who was from Utah (where this particular dish originated – at least the name seems to have originated from there anyways.) I have another friend that prefers to call them party potatoes – ha! I have since tweaked that original recipe a bit to add more seasoning. Whatever you call them, I hope you will call them delicious!
Huge hit at our bbq! Didn’t change a thing!
– Brynn
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: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- O’Brien potatoes – You can get the kind with or without peppers. Also, you can cut up raw potatoes but you’re going to want to cut them up pretty small (about 1/2-inch) so they will cook in the amount of time I have given below.
- garlic salt – you could just use garlic powder and add a little bit of salt to the mix. Use the same amount of garlic powder (1 teaspoon) and then add about 1/4 teaspoon of salt or leave out the salt altogether if you prefer or need to cut back on the added salt.
- pepper
- onion flakes – you could also use onion powder (same amount).
- dried chives – this is optional but I think it gives it an extra layer of flavor along with some color.
- shredded cheddar cheese – feel free to switch up the cheeses to watch you enjoy. I think Colby Jack or pepper jack would both work great here.
- cream of chicken soup – you could pretty much any cream of something soup you think would taste good here. Cream of mushroom, cream of onion, cream of garlic, etc. You could even make Homemade Cream of Chicken Soup! If you have any salt sensititivites, you could use a no or low sodium cream of chicken soup.
- sour cream – I know a lot of people hate sour cream but you don’t taste it as a separate ingredient in this. If you are totally against it you could use plain Greek yogurt or even mayonnaise. I generally tell people just use whatever you normally use in recipes that all for sour cream. You could probably even use a bit more cream of chicken soup.
- crushed potato chips – I like wavy potato chops and I make sure to crush them up pretty small. Personally I don’t like big chunks of potato chips in my topping.
- butter – I use salted butter because that is always what I have on hand but you could certainly use unsalted 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 11×7-inch baking dish with nonstick cooking spray (you can also use a 9×13-inch 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 evenly 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!
CRAVING MORE RECIPES?
Originally published: January 2017
Updated and republished: March 2025
Funeral Potatoes (+Video)
Ingredients
- 28 ounce package frozen cubed O'Brien potatoes, thawed (with or without peppers)
- 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 finely crushed crushed potato chips (measured after crushing)
- 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 11×7-inch baking dish with nonstick cooking spray (you can also use a 9×13-inch baking dish – it'll just be thinner)
- In a large bowl, mix together 28 ounce package frozen cubed O'Brien potatoes, thawed with 1 teaspoon garlic salt, 1/2 teaspoon pepper, 1 teaspoon dried onion flakes, 1 Tablespoon dried chives and 2 cups shredded cheddar cheese.
- Then stir in 10.5 ounce can cream of chicken and 2 cups 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 2 cups finely crushed crushed potato chips over potatoes.
- Pour 3 Tablespoons salted butter, melted 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 and other nutritional values can vary quite a bit depending on which brands were used.
I have made this a few times. Very good! Thinking of cutting back on the sour cream since it’s very rich. Might add some chicken next time, maybe some veggies. Thanks for the recipe.
Can this be made ahead of time (W/O the chips) and frozen to reheat in a few days?
Huge hit at our bbq! Didn’t change a thing!
I needed enough for over 150. Had enough for 100. One of the first things gone. So easy, simple ingredients! But ! If you make two batches in large roaster pan, for 100+ servings, you definitely need to allow 2 1/2 to 3 hours till you remove foil cover.
Amazing!
Hi, I was wondering if anyone tried this recipe with regular potatoes instead of the frozen O’Brien potatoes?
This dish will put a “happy face” on your head no matter how bad your day might be going!
I made only a few minor changes by using garlic powder rather than garlic salt (and adding a bit of salt to taste before pouring into baking dish. I added another 1/2 can of cream of chicken soup and crumbled 1 + 1/2 roll of Ritz Crackers drizzled with 1 stick unsalted butter rather than potato chips the last 10-15 minutes.
It’s just wrong to call this dish “funeral potatoes”. Let’s rename this “happy face potatoes”!
I’ll also figure out some ways to decrease the calories too.
My daughter made these for Easter dinner one year. Her husband didn’t like the name and suggested they be callled “Resurrection Potatoes”
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. 🙂
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.
Thanks so very much Sharon! I appreciate you taking the time to come back and review – so happy you like this recipe!
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.
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. 🙂
Can I double the receipt and how long should I cook it for does anyone know?
I have doubled this and even tripled it, both times I baked for about an hour and a half, stirring it halfway.
I want to cut the recipe in half. How long should I cook it for?
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!!!
Hi Olivia! Awww wow. You really made my day. Thank you SO VERY much!! I am honored that you trust my recipes. 🙂
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!
Didn’t have potato chips so crushing Ritz crackers. Hope that works!! ????
Seems like it should work to me! Hope you enjoyed it!
Love this recipe.Realy good.
I’ve made it with the raw pototoes. You boil the pototoes first then cut into chunks. Then follow the directions above.
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.
Sounds and looks delicious! How many does this recipe serve?
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!
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!!
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!! ♡
Hi Nicki – well, I would say about a cup for one serving. 🙂 So happy your toddler loves it – yay!!
I would love to make this but want to use real potato and in the crock pot. Any advice on cook time?
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! 🙂
This looks easy to make and absolutely mouthwater-worthy!
Can you make this the night before and keep in the fridge (sans chips) until ready to bake the following day?
Yes you can, I do it all the time!
I noticed that Campbell’s Cream of Chicken soup was. In the picture. It is not gluten free.
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.
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!!!
Thank you, Victoria! I wanted to skip the cream of chicken since I don’t eat meat.
Will make this with your suggestion.
I always use cream of potato soup also and fresh garlic.
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.
You can get lactose free sour cream 🙂
This looks so easy and delicious. I’m wondering how it would turn out if I added some diced him, shredded (cooked) chicken, or crumbled bacon. Too much?
I think of this dish as a casserole taken after the funeral to the home where others are gathered with food they have brought. I was program director for a group of Senior Citizens for over 16 years and we had pot-luck once monthly. Many ladies brought potatoes such as this to our pot-luck! All were delicious!
A Mormon here as a side note, the last several funeral dinners I have been to have all had funeral potatoes. Some people think its offensive to serve something so cliche. But I know the ones who had passed on would have approved.
My family has made this dish for years and had always called them Company Potatoes..because the dish serves quite a few. I was taken for a spin when I was asked to make three pans full for a relative’s funeral dinner; when I arrived at the church, a nice older lady took them from me to put into the kitchen and said “OH, how appropriate! Funeral Potatoes for a funeral!” I later asked my aging Aunt (whom had taught me how to make them ages ago, if that was what the real name was…She said “Yes…but I didn’t want anyone to be sad or think someone had died, so we called them “Company Potatoes”!
To Will. Call it a hash brown casserole. That’s what I’ve only known it to be.
These comments are like Stand up Comedy! Never in all my years heard such Brilliant Remarks, if you know what I mean.
If I am using fresh potatoes, green peppers and onions, how cooked do they need to be? Do they go in raw or partially cooked or what? Thanks!
Can you make up the day before and cook it before you serve it? It looks delicious!
I made a version of this but instead of using canned soup i chopped a medium onion and sauteed til tender then added 1/2 cup flour cooked until i felt the raw flour taste would be gone then added a combination of milk and chicken broth til mixture was thickened and bubbly. Then i added Monterey jack and cheddar cheese along with sour cream and thawed hash brown potatoes. I then crushed potato chips in seperate bowl along with some parmesan cheese and Tablespoon of melted butter and mixed until crumbly . Put the potatoe mixture in casserole and topped with chip mixture . Everyone raved….Delish!
Is the Campbell’s cream of Chicken really gluten free? I can’t wait to make it????
I think vegetarians can add cream of mushroom instead of chicken for this dish. It would still be delicious! Great comfort food !
I saw this recipe and for some reason I’m wanting to add corn to it. Do you think that would be ok?
Also, I’m wanting to double the recipe. How long should I bake it for?
I made this today, and put my own twist on it! This is so yummy, easy to make, and was a big hit!
Greek yogurt
I also call them Easter Potatoes, Christmas Potatoes , etc. Instead,I use hash brown and corn flakes
Looks. Simple and delicious, have to make it
I’ve never heard of funeral potatoes before; just had to click on it! Your photos are beautiful and this dish looks super delish! Pinning!
I make this. I love Ritz crackers as a topping too. Will have to try it with potato chips!
Brandie: This recipe looks soooo good and so yummy! Never made this before. Going to give it a try and I am sending a printed copy to my daughter and family! Thank you so much for all of the wonderful recipes!
Husband does not like peppers, are there another type of frozen potatoes I can use that have no peppers?
This casserole looks so delicious!
Yep, any other frozen potatoes will work. The shredded hash brown potatoes are a good option. 🙂
You can buy the cubed potatoes that have no peppers or onions.
Plain cubed hashbrowns or shredded. You could use less sour cream and substitute with sour cream and onion chips. Make it a main dish by adding, chicken or ham. One thing about this recipe, you can’t ruin it too much. You can give the exact recipe to 5 people and get five resuslts
Interesting dish, but as it is just fats and carbohydrates – what do you eat it with please? ???? I ask because of the richness of the ingredient combinations..
Eat it with whatever protein you like 🙂 Grilled chicken would be good!
Recipe sounds delicious. What can be used in place of the cream of chicken? I’m allergic to MSG.
Hi Lisa! I don’t think Cream of Chicken soup has any MSG in it. At least not the brands that I have used. Maybe look for an organic brand and check the labeling but not many products have MSG in them anymore. Hope that helps 🙂 There are also recipes on the internet to make your own Cream soups!
Lisa E.
My sister is also allergic to MSG. Campbell’s Heart Healthy Cream of Chicken is MSG Free! You enjoy the heck out of these!
if you got inspired, I just saw a recipe for make your own cream of mushroom, but sure you could make your own cream of chicken. I feel your pain. my oldest daughter has a terrible allergy to MSG. had to reasearch all the other names it goes by and there are tons! and she’s over 40. she never grew out of that allergy
I’ve made several batches of this recipe for cream soup substitute from thr “Simply in Season” cookbook. Give it a try!
2 c dry milk powder
3/4 c cornstarch
1/4 c chicken bouillon granules
1 tsp dried basil
1/2 tsp pepper
2 tsp dried minced onion
Combine all ingredients.
To use combine 1 1/4 c cold water with 1/3 mix. Bring to a boil stirring constantly. This substitutes for 1 (10 oz) can of soup.
Has anyone made in crock pot?
I’m doing it in the crackpot right now I’m using southern style hashbrowns. I’ve done it before taste great.
I’ve just prepared this recipe this morning…… not for funeral, but for church pot luck dinner group tonight! Even tastes good before actual baking!
My husband hates sour cream. What can I substitute. Thank you.
You could use plain Greek yogurt.
He will never taste the sour cream. Don’t tell him and he will NEVER know.
My husband and son-in-law also dislike sour cream, but love these potatoes.
You could divide mixture in half in separate dishes.
His won’t have sour cream. Who cares how his taste.
Yogurt would be a good substitute and buttermilk
Plain greek yogurt would work.
I use French onion dip!
Thought I was the only one who called this funeral potatoes. I use whole potatoes, boil them, then grate, add chopped green onions, and sometimes Ortega green chilies chopped. Then use cream of chicken soup, sour cream and cheddar cheese. Salt and pepper to taste. Topping is bread crumbs (seasoned) with melted butter. Oh so delicious.
Thanks Donna!!! I was going to try plain potatoes with added chives and peppers but did not know if it would work….now I will try it (I have a mixture of crushed potato chips – plain, bbq, cheddar, loaded baked potato, etc) to top it with…………wish me luck!!!!
Sounds fantastic, I will try this as a variation, Thanx, Cinda Rhodes
How do you grate a boiled potato
I’ve always used fresh boiled grated potatoes. My mother did from the time I was little. I’m curious to see what the “frozen” is like. Have you tried both and which one is better?
I make this all the time to take to potluck dinners too.
Gorgeous and mouth watering! Always love a crunchy topping!
I love this recipe but our family likes it best with the shredded frozen potatoes.