My favorite recipe for cheesy potatoes – aka funeral potatoes or cheesy potato casserole. This dish is so comforting, always a crowd pleaser and perfect for any holiday dinner!
Perfect Thanksgiving Side Dish
These cheesy potatoes are my mom’s specialty and is a classic recipe that’s been passed down from my Grandma. I’ve adapted the recipe over the years and now of course, I have to share them with you!
Amounts included in printable recipe below.
- Hash browns: This recipe starts with a big bag of hash browns. You can either use diced or shredded (I prefer the texture that diced potatoes add). Just make sure to let them thaw completely before using.
- Sour cream: This adds a bit of tang and contributes to the creamy texture.
- Cream of chicken: For additional flavor and an extra creamy texture, I like to add in a can of cream of chicken soup. You can also use cream of celery or mushroom. You could even make a homemade cream of chicken soup if you’d prefer.
- Butter: This is mixed in with the potatoes and the crunchy topping for some added richness.
- Onions: I like to include some fresh chopped green onions to help boost the flavor. If you don’t have fresh onions on hand, you can mix in some onion powder instead.
- Cheese: They wouldn’t be cheesy potatoes without the cheese! I like to grate my own cheese and then stir it into the potato mixture. You could even sprinkle some on top before baking to make them extra cheesy.
- Cornflakes: These add amazing texture and crunch. Crush them up, then sprinkle on top before baking. You could also use crushed Ritz crackers or panko breadcrumbs as the crunchy topping.
How to make cheesy potatoes
- Preheat oven. Preheat oven and butter a 9×13″ baking dish. Set aside.
- Mix ingredients together. Combine potatoes, green onions, sour cream, cream of chicken, salt, pepper, 1/4 cup melted butter and cheese in medium bowl. Stir, then spread into baking dish.
- Add topping. Top with extra cheese (if desired) and crushed cornflakes. Drizzle remaining melted butter on top.
- Bake in oven. Bake for 30 to 40 minutes, or until golden brown and bubbling hot.
TIP: You can also make crockpot cheesy potatoes if you’d like. Simply mix the potatoes, sour cream, cream of chicken, butter, half of the cheese and spices in the slow cooker. Cook on low for 4 to 5 hours. Then sprinkle on the remaining cheese and cook for about 10-15 more minutes until bubbly.
To lighten up the dish
The version my mom makes omits the cream of chicken and cracker topping (to save on calories), but I love the extra creaminess it adds and the crunchy topping. So I go all out for the holidays. Feel free to omit as well if you’d like, they are still super yummy ;)
- Omit the cream of chicken soup
- Omit the Ritz/butter topping
- Use light sour cream
- Use less cheese
Make-ahead + freezing instructions
Make-ahead: Prepare in a baking dish as directed, but leave off the cornflake topping. Then cover and refrigerate for 1 to 2 days. When you’re ready to bake, let the dish sit at room temperature while the oven preheats. Then sprinkle the cornflake topping over the potatoes and bake as directed.
Freezing: Prepare the dish according to instructions (don’t add the cornflake topping). Pour it into a baking dish or a disposable pan for easier clean up. Cover the pan tightly, then store in the freezer for up to 2 months. When ready to enjoy, let thaw in the fridge overnight. Add the topping just before baking, then bake as directed (it may need to bake a few minutes longer since it was frozen, so just keep an eye on it).
More delicious potato dishes:
- Cheesy scalloped potatoes
- Twice baked potatoes
- Savory scalloped potatoes
- Easy potato skins
- Creamy mashed potatoes
- 30 ounce bag hash browns (diced or shredded, thawed)
- 16 ounces sour cream
- 10.5 ounce can cream of chicken (or celery or mushroom)
- 1/4 cup melted butter
- 1 bunch green onions (or can sub 1/2 teaspoon onion powder)
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 1/2 cups shredded cheddar cheese (more if desired)
- 1-2 cups crushed cornflakes (or ritz crackers or panko crumbs, optional)
- 1/4 cup melted butter
- Preheat oven to 350°F and butter a 9×13" baking dish. Set aside. Make sure your potatoes are mostly thawed and drain any excess water.
- In a medium-sized bowl, combine potatoes, sour cream, cream of chicken, green onions (or onion powder), salt, pepper, 1/4 cup melted butter and shredded cheese. Stir until combined. Then spread into the baking dish. Top with extra cheese if desired.
- Top with crushed cornflakes or crumbs. Drizzle remaining melted butter on top. Bake for 30-40 minutes, or until golden brown and bubbling hot. If using cubed potatoes instead of shredded hash browns, bake for about 40 minutes.
- Let rest for 5 minutes before serving. Then enjoy while warm!