Cheesy Potatoes (also known as Funeral Potatoes in some parts of the US) are an Easter dinner essential! Growing up in Utah (aka the land of funeral potatoes), I think I’ve tried almost every variety out there and these are my favorite. With frozen potatoes and two types of cheese, these are area as easy to make as they are delicious!
This recipe is adapted from Donuts to Crumpets Cheesy Funeral Potatoes recipe. If you get a minute, you should definitey check out her page, she has a lot of great recipes!
Why are they called Funeral Potatoes? Whenever someone passes away in our church community, we like to come together to make a large dinner for their family to eat at church after the funeral. These potatoes are almost always part of the meal because they are easy to make, feed a crowd, keep well, and are comfort food at its best. In our family we like to make them for celebrations and holidays. I hope you like them too!
Here’s how to make them!
Easy, Cheesy Potatoes
Start by melting a stick of butter and adding some sour cream, onion powder, salt, and a can of cream of chicken soup (don’t hate, appreciate!). Add some freshly shredded medium cheddar and sharp white cheddar (saving about 1/2 cup to sprinkle over the top).
Add a bag of partially thawed frozen potatoes and mix until combined.
Spread in individual ramekins…
….or one larger casserole dish and sprinkle with reserved cheese.
Bake until browned and bubbly!
Cheesy Potatoes
1 (28-32oz) package frozen southern hash brown potatoes (the square variety, not shredded)
1/2 cup salted butter, melted
1 can cream of chicken soup
1 cup full fat sour cream
1 tablespoon onion powder
1 teaspoon table salt
1/2 teaspoon pepper
4 ounces medium cheddar cheese, shredded
8 ounces sharp white cheddar cheese, shredded
Directions
Preheat oven to 350 F
Put the frozen bag of hash browns in the microwave for 8 minutes to get it started on the defrosting process.
Meanwhile, in a large bowl mix the melted butter, cream of chicken soup, sour cream, onion powder, salt, pepper, and cheeses. Lastly fold in the hash browns. Transfer the mixture into individual ramekins or a greased 9×13” pan. Cook uncovered for 60-75 minutes, until toasty brown. Let cool 5-10 minutes before serving. Serve with: Ham, green beans, green salad, and dinner rolls!
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