Funeral Potatoes
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Funeral potatoes go by many names: party potatoes, potluck potatoes, cheesy hash brown casserole. Most recipes use a can of cream of chicken soup as the base, but this version does not. Instead, you make a quick from-scratch cheddar sauce with butter, flour, chicken broth, and half and half. The difference in flavor is clear: richer, more savory, and definitely homemade taste.
The topping is sour cream and onion potato chips, crushed and scattered over the top before baking. They crisp up into something salty and crunchy that contrasts the creamy filling in a way that cornflakes or breadcrumbs just don’t match. It’s the detail that makes people ask for the recipe.
This is an oven-baked casserole. If you want a slow cooker version, Gouda Hash Browns or Crockpot Cheesy Potatoes are both great options. If you have oven space and want the chip topping, this is the one.
Ingredients
- 3 tablespoons butter
- 1 white onion, finely chopped
- ¼ cup all-purpose flour — this is what thickens the sauce from scratch
- 2 cups chicken broth
- ½ cup half and half — heavy whipping cream works as a substitute
- 2 teaspoons salt
- ½ teaspoon dry thyme — don’t skip this, it’s subtle but adds real depth to the sauce
- ¼ teaspoon black pepper
- 8 oz. shredded cheddar cheese — freshly shredded melts more smoothly than pre-bagged
- 30 oz. frozen shredded hash browns, kept frozen
- ½ cup sour cream
- 2 cups crushed sour cream and onion potato chips — use regular flat chips, not ridged; they crush down more evenly and crisp up better
How to Make Funeral Potatoes
Step 1 — Make the sauce. Melt butter in a large stockpot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Sprinkle in the flour and stir constantly for 1 minute — this cooks out the raw flour taste and is what gives the sauce its body.
Step 2 — Build and thicken. Whisk in the chicken broth and half and half. Add salt, thyme, and pepper. Increase heat to medium-high and whisk constantly until the mixture bubbles and boils, then reduce to low and simmer for 4 minutes until thickened. Remove from heat and stir in the shredded cheddar until completely melted.
Step 3 — Add the potatoes. Stir the frozen shredded hash browns into the sauce and return to medium heat. Cook for about 10 minutes, stirring occasionally, until the hash browns are fully thawed and combined with the sauce. Remove from heat and stir in the sour cream.
Step 4 — Assemble. Preheat the oven to 350°F and lightly grease a 9×13 baking dish. Pour the potato mixture in and spread evenly. Scatter the crushed potato chips across the top.
Step 5 — Bake. Bake uncovered at 350°F for 45–50 minutes, until hot, bubbly, and the chip topping is golden and crisp. Let stand 5 minutes before serving.
Questions About This Recipe
Why make the sauce from scratch instead of using canned soup? The from-scratch sauce is what makes this recipe worth making. Canned cream of chicken soup adds a processed flavor that competes with the cheddar — starting with butter, flour, and broth gives you a clean, savory base that lets the cheese and thyme actually come through. It takes about 10 extra minutes and the difference is noticeable.
What kind of chips work best for the topping? Sour cream and onion flat chips are ideal — the flavor complements the cheddar and onion in the filling, and flat chips crush down into a more even layer than ridged chips. That said, any plain potato chip works if that’s what you have. Cornflakes, panko, or breadcrumbs are common substitutes but won’t give you the same salty crunch.
Can I make this ahead of time? Yes. Assemble the casserole without the chip topping, cover with foil, and refrigerate up to 24 hours ahead. Before baking, let it sit at room temperature for 15–20 minutes to take off the chill, then add the chips and bake. Add 5–10 minutes to the bake time since it’s starting cold.
How is this different from other cheesy potato casseroles on this site? The from-scratch sauce and oven method are what set this apart. The Crockpot Cheesy Potatoes use Velveeta and a slow cooker. The Gouda Hash Browns are a 3-cheese slow cooker recipe. This one is oven-baked with a homemade cheddar sauce and that crunchy chip topping — a completely different texture and process.
How long do leftovers keep? Up to 3 days in an airtight container in the fridge. The chip topping will soften overnight — reheat in the oven at 350°F for 10–15 minutes to bring back some crispness, or just reheat in the microwave if you don’t mind a softer top.
More Potato Side Dishes for a Crowd
- Crockpot Cheesy Potatoes with Velveeta — the classic slow cooker version when you need to free up oven space
- Gouda Hash Browns (Slow Cooker) — 3-cheese crockpot potatoes with smoked Gouda, great alongside this at a holiday spread
- Cracker Barrel Hashbrown Casserole — the copycat version with cream of cheddar soup
- Cheesy Bacon Potato Casserole — oven-baked with fresh potatoes and bacon
Browse all Best Potato Recipes →
Funeral Potatoes with Crispy Chip Topping
Ingredients
- 3 tablespoons butter
- 1 onion finely chopped
- 2 cups chicken broth
- 1/2 cup half and half
- 2 teaspoons salt
- 1/2 teaspoon dry thyme
- 1/4 teaspoon ground pepper
- 8 ounces shredded cheddar cheese
- 30 oz. frozen hash browns (kept frozen)
- 1/2 cup sour cream
- 2 cups crushed sour cream and onion potato chips
- 1/4 cup all purpose flour
Instructions
- Melt butter in a large stockpot over medium heat. Cook onion until soft, about 5 minutes. Stir in flour and cook 1 minute more.
- Whisk in chicken broth and half and half. Season with salt, thyme, and pepper. Cook over medium-high heat, whisking constantly, until bubbly. Reduce heat and simmer 4 minutes until thickened. Remove from heat and stir in shredded cheddar until melted.
- Stir in frozen hash browns and return to medium heat. Cook about 10 minutes until thawed and combined. Remove from heat and stir in sour cream.
- Preheat oven to 350°F and grease a 9×13 baking dish. Pour in potato mixture and spread evenly. Top with crushed potato chips.
- Bake uncovered for 45–50 minutes until hot and bubbly. Let stand 5 minutes before serving.
Notes
- Kept frozen hash browns work best — if your bag has ice chunks, thaw and drain first
- Don’t add chip topping until right before baking if making ahead
- Freshly shredded cheddar melts more smoothly than pre-bagged
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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