📝 About This Recipe
This modern American classic, often affectionately known as 'Funeral Potatoes,' is the quintessential comfort bake that brings a hug to every table. We’ve elevated the traditional recipe by using a blend of sharp cheddar and smoky gouda, folded into a velvety sour cream base with a hint of garlic and chive. The pièce de résistance is the buttery, crushed cornflake topping that provides a shattering crunch against the tender, creamy potatoes below.
🥗 Ingredients
The Potato Base
- 30 ounces Frozen Hash Brown Potatoes (shredded or cubed, thawed completely)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
The Creamy Cheese Sauce
- 16 ounces Sour Cream (full fat for best texture)
- 10.5 ounces Condensed Cream of Chicken Soup (1 can; may substitute cream of mushroom for vegetarians)
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 1 cup Smoked Gouda (shredded)
- 1/2 cup Yellow Onion (finely grated or minced)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Chives (finely chopped)
The Topping
- 2.5 cups Cornflakes Cereal (crushed into coarse crumbs)
- 1/4 cup Unsalted Butter (melted)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch ceramic or glass baking dish with butter or non-stick cooking spray.
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2
If you haven't already, ensure your frozen hash browns are fully thawed. Pat them dry with paper towels to remove excess moisture; this prevents the casserole from becoming watery.
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3
In a very large mixing bowl, whisk together the melted butter (1/2 cup), sour cream, and condensed soup until smooth and homogeneous.
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4
Stir in the grated onion, garlic powder, smoked paprika, salt, and black pepper. The grated onion is key as it melts into the sauce, providing flavor without chunky textures.
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5
Fold in the shredded sharp cheddar and smoked gouda. Reserve about 1/2 cup of the cheddar for the very top if you like an extra cheesy crust.
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6
Add the thawed hash browns and chopped chives to the creamy mixture. Use a large spatula to fold everything together until every potato shard is well-coated.
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7
Transfer the potato mixture into the prepared baking dish, spreading it into an even layer. Do not pack it down too tightly; you want some air pockets for the sauce to bubble through.
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8
In a small bowl, combine the crushed cornflakes and the remaining 1/4 cup of melted butter. Toss with a fork until the crumbs are evenly moistened.
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9
Sprinkle the buttery cornflake mixture evenly over the top of the potatoes. If you reserved any cheese, sprinkle that on just before the cornflakes.
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10
Place the dish on the center rack of the oven and bake for 45-50 minutes. You are looking for the edges to be bubbling vigorously and the topping to be a deep, golden brown.
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11
Remove from the oven and let the casserole rest for 5-10 minutes before serving. This resting period allows the sauce to thicken and set slightly.
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12
Garnish with a few extra fresh chives and serve warm directly from the dish.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents it from melting into a smooth, creamy sauce. If the cornflake topping starts browning too quickly, loosely tent the dish with aluminum foil for the last 15 minutes of baking. For a flavor boost, add 1/2 cup of crispy bacon bits into the potato mixture before baking. Ensure your hash browns are truly thawed; if they are still icy, the cooking time will increase by 20 minutes and the texture may become mushy. To make ahead, assemble the potato base in the dish, cover and refrigerate, but don't add the cornflake topping until just before you're ready to bake.
🍽️ Serving Suggestions
Serve alongside a honey-glazed ham or roasted turkey for the ultimate holiday spread. Pair with a crisp, acidic green salad with a lemon vinaigrette to cut through the richness of the cheese. Goes beautifully with steamed green beans or roasted asparagus topped with toasted almonds. For a drink pairing, try a buttery Chardonnay or a refreshing sparkling apple cider. Leftovers make an incredible breakfast base topped with a runny poached egg.