Recipe courtesy of Young Sun Huh

Funeral Potatoes (Utah Potato Casserole)

Though this crowd-friendly casserole owes its name to sad times (Funeral Potatoes are often served at after-funeral dinners in Utah), the lighthearted recipe is anything but. It's pretty much impossible to dislike a dish of onions, garlic and cream topped with melted cheese and abundant crunchy cooked cornflakes. Even the biggest naysayers in our kitchen were seduced by this dish's addictive creamy flavor and crispy topping.
  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Cook: 1 hr 10 min
  • Yield: 10 servings
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Ingredients

4 tablespoons unsalted butter

1 small onion, diced (about 1 cup)

2 cloves garlic, minced

One 30-ounce bag frozen shredded hash brown potatoes, lightly thawed

One 10.5-ounce can condensed cream of chicken soup

1 cup sour cream

1/4 cup grated Parmesan

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

2 cups shredded sharp yellow Cheddar

1 1/2 cups lightly crushed corn flake cereal

Directions

  1. Preheat the oven to 350 degrees F.
  2. Heat 2 tablespoons butter over medium heat in a skillet. Add the diced onion and cook, stirring, until soft and translucent, about 6 minutes. Stir in the garlic and cook until fragrant and softened, an additional 2 minutes. 
  3. In a bowl, toss together the cooked onions and garlic, hash brown potatoes, condensed soup, sour cream, Parmesan, salt, pepper and 1 1/2 cups Cheddar. Spread the mixture in a 9-by-13 inch casserole dish. Melt the remaining 2 tablespoons butter. Top the casserole with the remaining 1/2 cup cheese, corn flake cereal and melted butter. 
  4. Bake in the oven until it bubbles around the sides, about 1 hour.