Funeral Potatoes Cheddar Crust (Printable Version)

Cheesy shredded potatoes baked with a crunchy cornflake and cheddar crust, perfect for cozy meals.

# Ingredient List:

→ Potatoes

01 - 32 oz frozen shredded hash brown potatoes, thawed

→ Sauce

02 - 10.5 oz can condensed cream of chicken soup
03 - 1 cup sour cream
04 - 1/2 cup unsalted butter, melted
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon black pepper

→ Cheese

09 - 2 cups sharp cheddar cheese, grated

→ Topping

10 - 3 cups cornflakes, lightly crushed
11 - 1/4 cup unsalted butter, melted
12 - 1 cup sharp cheddar cheese, grated

# Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
02 - In a large mixing bowl, combine thawed hash browns, cream of chicken soup, sour cream, 1/2 cup melted butter, garlic powder, onion powder, salt, black pepper, and 2 cups grated cheddar cheese. Stir until fully combined.
03 - Spread the potato mixture evenly into the prepared baking dish.
04 - In a separate bowl, toss crushed cornflakes with 1/4 cup melted butter until well coated. Stir in 1 cup grated cheddar cheese.
05 - Sprinkle the cornflake-cheddar mixture evenly over the potatoes.
06 - Bake uncovered for 40 to 45 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
07 - Let rest 10 minutes before serving.

# Expert Advice:

01 -
  • It comes together in under 20 minutes of actual work, then the oven does the heavy lifting while you catch your breath.
  • The contrast between the buttery, crunchy topping and creamy potato base feels way more elegant than the effort required.
  • It stretches generously to feed a crowd without ever tasting like you cut corners.
02 -
  • Thaw your potatoes completely beforehand—frozen potatoes in the filling will release water as they warm, making the casserole soggy.
  • Don't skip grating your own cheese; pre-shredded varieties have anti-caking agents that prevent smooth, creamy melting.
03 -
  • Use a box grater and grate your cheese while it's still cold from the refrigerator—it shreds more smoothly and melts more evenly.
  • The secret to a truly crispy cornflake topping is separating it completely from the filling; if they touch and steam rises, they soften, so pack the filling all the way to the edges.
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