Funeral Potatoes are creamy, cheesy potatoes – like a cheesy hash brown casserole. They are a family favorite, and they’re the ultimate comfort food!
Why are they called Funeral Potatoes?
According to Epicurious, the dish emerged in Utah’s mormon community in the late 19th century. Others say it originated in the American south. In modern day, Funeral Potatoes are a very popular dish in the American midwest.
Because it’s a dish that serves a crowd and is considered comforting, it has been a tradition to serve these potatoes as a side dish for after-funeral gatherings, along with the baked beans, pasta salad and brownies. Funeral potatoes have also become common to serve at potlucks, holiday celebrations and parties. Some people even make them to serve for breakfast or brunch as a hash brown casserole!
Ingredients Needed for Funeral Potatoes?
- Butter: I like to use salted butter, but if you’re not a fan of salty things then you might choose to use unsalted butter. There are other salty ingredients in this recipe that can compensate for the sodium.
- Frozen Hash Brown Potatoes: Use the shredded kind of hash browns. Thaw them before using.
- Onion: I like to use a sweet yellow onion.
- Flour: Use all purpose flour. To make this gluten-free, use a gluten free blend.
- Milk: Whole milk or half and half are preferred for the best creamy consistency!
- Dijon mustard: Don’t sub any other kind of mustard. Dijon will provide the best tangy flavor.
- Low Sodium Chicken Broth: Again, there are other ingredients in the recipe that have plenty of salt. So go with low sodium broth.
- Kosher salt and freshly ground black pepper: Basically use salt and pepper to your preference of amount.
- Cheese: You can be creative here. I like to use a Colby-Jack or Cheddar-Jack blend. But you can also use all cheddar, all Jack, shredded Gouda or shredded Havarti.
- Sour cream: Full fat sour cream will work best for this recipe.
- Ritz crackers: These are crumbled for the topping. You can be creative here too. Some people use crumbled potato chips, corn flakes or panko breadcrumbs.
- Bacon: You’ll need cooked bacon for this recipe. Cook it until it’s nice and crispy! Since you only need four strips of bacon for this recipe, I recommend just cooking it in a skillet (or buy the already cooked bacon). Alternately, you can use real bacon bits.
- Parmesan cheese: Use grated Parmesan cheese for this recipe. Shredded Parmesan will give the dish a weird visual on top.
How to make Funeral Potatoes:
Butter is melted into a large, deep skillet, and then you’ll saute the onions until they’re soft. Sometimes I go a little longer than just “soft,” until they begin to caramelize a bit. Sprinkle in the flour to make your roux, and then mix in the milk, Dijon and then broth. Let it simmer for a bit. Then stir in the cheese and sour cream. Stir until smooth. Then stir in the potatoes.
Transfer the potato mixture to a 9×13-inch pan that has been sprayed with cooking spray. Smooth the top. Sprinkle Ritz crumbs, bacon and Parmesan cheese.
Cover with foil and bake 30 minutes. Take off the foil and bake an additional 15 minutes. It’s done!
Can I prepare these potatoes ahead:
Yes! Prepare the potatoes to the point of adding everything to the casserole dish except for the Ritz crackers. Cover the dish and refrigerate for up to one day before serving. When ready to bake, sprinkle the crackers on top and bake as directed.
If you have church cookbooks or Junior League cookbooks, there is usually at least one recipe in these cookbooks for Funeral Potatoes. That’s how popular they are! They’re also on the menu at Cracker Barrel, a restaurant known for serving some great comfort food (though they might be called hash brown casserole there). But now you can make them at home. These are the best Funeral Potatoes I’ve tried, and I hope you love them too. Enjoy!
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Preheat the oven to 350℉. Spray a 9×13-inch baking dish with nonstick spray.
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In a deep, large skillet over medium-high heat, melt the butter. Add the onion; cook, stirring often, until the onions soften (4 to 5 minutes). Sprinkle the flour over the onions; cook and stir for 2 minutes. Whisk the milk into the onion/flour mixture. Whisk in the Dijon, then whisk in the broth. Let the mixture simmer for 3 to 4 minutes. Season with salt and pepper. Remove the pan from heat. Stir in the cheese and sour cream. Add the potatoes and stir. Transfer to the prepared pan.
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Sprinkle the Ritz crumbs over the potatoes. Sprinkle bacon on top. Then sprinkle on the Parmesan cheese.
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Cover with foil; bake for 30 minutes. Then remove the foil and bake for 15 more minutes, until bubbling. Let the potatoes sit at room temperature for a little while before serving.
Serving: 1serving, Calories: 345kcal, Carbohydrates: 25g, Protein: 11g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 54mg, Sodium: 494mg, Potassium: 361mg, Fiber: 2g, Sugar: 4g, Vitamin A: 538IU, Vitamin C: 7mg, Calcium: 228mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.