These Cheesy Potatoes are a perfect side to most any meal! They’re comfort food at its best! I hope this casserole becomes a family favorite recipe at your house like it is at mine!
Growing up, my mom always made cheesy potatoes or “funeral potatoes”, as we called them, for gatherings and holiday meals. When we went to Christmas Eve dinner with my dad’s side of the family, we brought these potatoes. Everyone always raves about them and they disappear in a hurry!
I love that I get to make them for my own family now! This is a tried and true recipe that I know you will love too! My mom used to peel, boil and dice the potatoes herself until about a year ago, when I shared this helpful tip with her. Talk about a ton of work! Use frozen hashbrowns to make this dish SO much easier! And I promise it still tastes incredible! Shortcuts like this really rescue dinner and are such time and sanity savers!
Easter dinner, Thanksgiving dinner, Christmas dinner, New Year’s Eve dinner…all of these special occasions call for these Cheesy Potatoes! But this recipe shouldn’t just be reserved for special occasions! Anytime you serve protein as a main dish (chicken, ham, turkey, even roast beef), these potatoes are a perfect side! Heck, you could add baked ham cubes and broccoli to it and call it a meal! This is a comforting casserole that will really make you smile!
You’ve probably seen many versions of this floating around online, and I may be slightly biased, but I think mine are the absolute best! They’re loaded with flavor and are so cheesy-delicious! I can’t wait for you to try them! I chose to garnish it with more cheese and diced chives, but you could sub in cornflakes as a topping, if you’d like.
The crowds always congregate around these Cheesy Potatoes. They are perfect for family and friend gatherings. Whenever I go home to visit, I always beg my mom to serve these potatoes. There’s just something special about when mom makes them. Maybe it’s that they’re made with love. And speaking of love, I know you’re going to love these! Give them a try and let me know what you think! I’m confident that you’ll be making these over and over!
Do you call these funeral potatoes or cheesy potatoes? Out of habit, I call them funeral potatoes, and because most people know exactly what I’m referring to when I call them that. They received their title because they’re traditionally served at after-funeral luncheons. I think this is very much a Utah term, so I’m interested to see what you call them. I grew up in Utah, so the only thing I knew them by was Funeral Potatoes. But, no matter what you call them, they’re absolutely fantastic!
- 2 26 ounce bags frozen, shredded hashbrowns
- Salt and pepper to taste
- 1/3 c. very finely-diced yellow onion
- 2 cans 10.5 oz. each Cream of Chicken Soup
- 16 oz. sour cream full fat
- 1/2 c. butter melted
- 1 1/2 c. grated cheddar cheese
- Additional grated cheddar chives or cornflakes for garnish
- Spray a 9"x13" pan with nonstick cooking spray.
- Preheat the oven to 350 degrees Fahrenheit.
- Pour frozen hashbrowns into a large bowl and season with salt and pepper, then toss to distribute the seasonings evenly.
- In another large bowl, stir together diced onion, cream of chicken soup, sour cream, and melted butter. Add the grated cheddar and stir.
- Pour the sauce mixture over the seasoned potatoes and stir to coat evenly.
- Pour the potato mixture into the prepared pan and spread evenly. Dish will be full.
- Bake, uncovered, for about one hour, if using frozen potatoes, or just until it's fully heated through and nice and warm.
- For thawed potatoes, it should be done in around 30 minutes.
- Serve, topped with additional shredded cheddar and diced chives or green onions or crushed cornflakes.
I hope you get to make these very soon! Have a wonderful holiday season and a very Merry Christmas!
Chelsea Johnson says