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funeral potatoes recipe
Victoria Haneveer

Funeral Potatoes with Real Potatoes

Although hash browns are a quick and easy alternative, I find the best funeral potatoes recipe is one with real potatoes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Side Dish
Ingredients Method Notes

Ingredients
 

  • 7 medium potatoes (about 30 ounces or 850g)
  • 1 can cream of chicken soup
  • 1 teaspoon salt
  • ¼ cup (60g) butter
  • 3 chopped green onions (spring onions)
  • 1 pint (475ml) sour cream
  • 1½ cups (350g) grated cheddar cheese
For the Topping:
  • 2½ cups (190g) crushed corn flakes
  • ¼ cup (60ml) melted butter

Method
 

  1. Peel the potatoes and cut them into cubes.
  2. Boil them in salted water until al dente (mostly tender but still a little firm).
  3. Preheat the oven to 400 degrees F (200 degrees C).
  4. Drain the water off the potatoes and let them cool slightly.
  5. Melt the butter in a pan then mix in the soup.
  6. Stir the cream with the green onions, cheese and salt in a bowl.
  7. Stir the soup mixture into the green onion mixture.
  8. Now gently stir the potatoes into the soup mixture.
  9. Spoon everything into a greased 13 x 9-inch (33 x 23 cm) baking dish.
  10. Melt the butter then mix with the crushed corn flakes.
  11. Spread the corn flake mixture over the top of the funeral potatoes.
  12. Bake for about 40 minutes or until piping hot and golden brown on top.

Notes

  • Sub 3 tablespoons of dried chives for the green onions if liked.
  • Use firm potatoes since they don’t turn to mush like creamy ones.