Description
Classic Cheesy Potatoes, also known as Funeral Potatoes, are a comforting casserole made with creamy sour cream, melted cheeses, crispy cornflake topping, and tender hash brown potatoes. This rich and flavorful dish is perfect for family gatherings or holiday meals.
Ingredients
Scale
Potato Mixture
- 32 ounces diced hash brown potatoes (or shredded hash brown potatoes, defrosted)
- 4 tablespoons unsalted butter (melted)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 ½ cups sour cream
- 2 cups sharp cheddar cheese (grated)
- 1 cup Monterey Jack cheese (grated)
Cream Sauce
- 4 tablespoons unsalted butter
- ½ medium onion (diced)
- 2 to 3 garlic cloves (minced)
- ¼ cup all purpose flour
- 1 cup low sodium chicken broth (or stock)
- 1 ½ cups milk
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Cornflake Topping
- 2 cups crushed cornflakes
- 4 tablespoons butter (melted)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Lightly grease or butter a 9×13 inch baking dish and set aside.
- Combine Cheeses: In a small bowl, mix together the sharp cheddar and Monterey Jack cheeses. Set aside.
- Prepare Potatoes: Place the defrosted hash brown potatoes in a very large bowl. Toss them with 4 tablespoons of melted butter, salt, and pepper to season evenly.
- Mix Potato Base: Stir in the sour cream and 2 cups of the cheese mixture into the potatoes. Set this mixture aside.
- Make Cream Sauce: In a large skillet over medium heat, melt 4 tablespoons of butter. Add the diced onion and cook until translucent, about 4 to 5 minutes. Add the minced garlic and cook, stirring frequently, for 1 minute more.
- Thicken Sauce: Sprinkle the flour over the onion and garlic mixture, stirring continuously and cooking for 1 minute to remove raw flour taste.
- Add Liquids and Simmer: Slowly whisk in the chicken broth until smooth, then gradually add the milk while whisking to avoid lumps. Bring the sauce to a simmer, season with salt and pepper, and cook for 3 to 4 minutes until thickened. Remove from heat.
- Combine Sauce and Potatoes: Pour the cream sauce over the potato mixture and gently fold together until evenly combined. Transfer this mixture to the prepared baking dish and spread evenly. Top with the remaining cheese.
- Prepare Cornflake Topping: In a medium bowl, combine the crushed cornflakes with 4 tablespoons of melted butter, tossing to coat evenly.
- Assemble and Bake: Spread the cornflake topping evenly over the cheese layer. Cover the baking dish with foil and bake for 20 minutes.
- Finish Baking: Remove the foil and continue baking for an additional 15 to 20 minutes, or until the edges are bubbling and the cornflakes are golden brown.
- Rest and Serve: Let the casserole rest for 10 minutes before serving to allow it to set and cool slightly.
Notes
- To save time, use pre-shredded frozen hash browns that have been fully thawed and drained of excess moisture.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Use low-fat sour cream and milk to reduce calories and fat content.
- Be careful not to overcook the cornflake topping to avoid burning; golden brown is ideal.
- This dish can be prepared ahead and refrigerated before baking; just add additional baking time if baking straight from the fridge.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Cheesy Potatoes, Funeral Potatoes, Hash Brown Casserole, Comfort Food, Potato Casserole, Cheddar Cheese, Cornflake Topping
