Recipe

Modern Funeral Potatoes Recipe

Creamy, crunchy, and weeknight-friendly with a lighter, brighter twist and the same cozy payoff.

By Matt Campbell

•

4.8

A golden-brown casserole of modern funeral potatoes in a white baking dish with a crunchy cornflake topping on a wooden table

Funeral potatoes are that legendary casserole that shows up when people need comfort and zero extra decisions. Creamy potatoes, a savory, cheesy sauce, and a topping that crackles when you dig in. It is warm, familiar, and suspiciously easy to keep “taste testing” straight out of the pan.

This is my modern take: still cozy, still crowd-friendly, but with a few small upgrades that make a big difference. We add Greek yogurt for tang and creaminess, fresh onion and garlic for real flavor, and sharp cheddar so you do not need a whole pound of cheese to get the job done. The topping stays crunchy and dramatic, because some traditions are perfect.

A spoon lifting a steamy scoop of creamy cheesy potatoes with crunchy topping from a casserole dish

Why It Works

Big comfort, less heaviness: Greek yogurt adds tang and creaminess without turning the sauce into a brick.
More deeply seasoned: Sautéed onion and garlic give you that savory backbone the condensed-soup version can skip.
Sharp cheddar = more flavor per bite: You can use less cheese and still get that bold, melty payoff.
Crunch that stays crunchy: Buttered cornflakes (or panko) toast up golden and crisp.
Flexible timing: Make ahead, refrigerate, and bake when you are ready.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerator: Cool completely, then cover and refrigerate for up to 4 days.
Reheat: For best texture, reheat in a 350°F oven until hot, about 20 to 25 minutes. Microwave works, but the topping will soften.
Freeze: You can freeze for up to 2 months, but the topping will lose crunch. For best results, freeze the casserole without the topping, thaw overnight in the fridge, add fresh topping, then bake.
Make ahead: Assemble the casserole (without topping) up to 24 hours ahead. Add topping right before baking. If baking straight from the fridge, plan on 5 to 10 minutes extra.

Common Questions

Why are they called funeral potatoes?

They are a classic comfort-food casserole that is often brought to post-funeral gatherings, especially in parts of the Intermountain West and Midwest. Easy to transport, easy to serve, and undeniably soothing. You may also hear them called cheesy potatoes.

Do I have to use frozen hash browns?

Nope. They are just convenient. You can use about 2 pounds of peeled, shredded potatoes. Squeeze them dry in a clean towel so the casserole does not get watery.

Shredded or diced hash browns?

This recipe is written for shredded hash browns. If you use diced (sometimes labeled “southern style”), the texture is a little chunkier and it may need a few extra minutes in the oven.

Can I make this gluten-free?

Yes. Use gluten-free cornflakes for the topping and make sure any added seasonings are gluten-free. This version skips canned soup, which helps.

What is the best cheese?

Sharp cheddar is the move. You can also do a mix like cheddar plus a little Monterey Jack for extra melt. Avoid pre-shredded if you can, since it does not melt as smoothly.

Can I add meat or veggies?

Totally. Stir in 2 cups chopped cooked ham or 1 pound cooked crumbled sausage. For veggies, try broccoli florets (blanched) or sautéed mushrooms. Just keep additions on the drier side.

My casserole seems loose. Did I mess up?

Probably not. It thickens as it cools for 10 to 15 minutes. If it is very watery, your hash browns may have had excess ice or water. Thaw and pat them dry next time.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large mixing bowl
Skillet for sautéing aromatics
Measuring cups and spoons
Spatula or wooden spoon

I grew up thinking funeral potatoes were basically a law of nature. If there was a potluck, a holiday, or a “we need something comforting” moment, there they were, bubbling on a folding table like a cheesy security blanket.

When I started cooking more seriously, I wanted that same cozy bite but with a little more intention. Not fancy. Just smarter. Real onion, a little garlic, sharp cheese, and that tangy dairy note that makes you go back for a second scoop without feeling like you need a nap immediately. It still tastes like home. It just has better sneakers on.