Can I make funeral potatoes without canned soup?

Yes, and this recipe does exactly that. A quick roux of butter and flour, whisked with milk and chicken broth, then finished with shredded cheddar off the heat, replaces the soup completely. The flavor is cleaner, the salt is under your control, and the sauce stays silky instead of gelatinous.

Why did my funeral potatoes turn out watery?

The hashbrowns were wet. Thawed shredded potatoes release close to a cup of liquid, and it all ends up in the sauce. Squeeze them hard in a clean towel, twice, until no more drips fall. Dry shreds, plus a 10 minute rest after baking, give a casserole that scoops cleanly.

Can I assemble funeral potatoes the night before Thanksgiving?

Yes. Build the casserole completely, cover, and refrigerate up to 24 hours, but keep the buttered cornflake topping separate and add it just before baking. Let the dish stand 30 minutes at room temperature, then bake 45 to 50 minutes, until the edges bubble thickly.

Can I use diced hashbrowns instead of shredded?

Yes, cup for cup. Diced hashbrowns give a chunkier texture and need about 5 extra minutes in the oven. Squeeze them dry exactly the same way, and check the center for tenderness before serving, since the larger pieces heat more slowly.

Can funeral potatoes be made in a slow cooker?

They can. Cook the assembled casserole, without the topping, on Low for 4 to 5 hours, until the potatoes are tender and the edges bubble. The topping will not crisp in a slow cooker, so toast the buttered cornflakes in a skillet and scatter them over each serving instead.

Funeral Potatoes: Cheesy Hashbrown Casserole

Ingredients

Scale

30 oz (850 g) frozen shredded hashbrowns, thawed
4 tablespoons (56 g) unsalted butter, plus 3 tablespoons more, melted, for the topping
1 small yellow onion, finely diced, about 1 cup
2 garlic cloves, minced
1/4 cup (30 g) all-purpose flour
1 1/2 cups (360 ml) whole milk
1 cup (240 ml) low sodium chicken broth
1 cup (240 g) sour cream, at room temperature
3 cups (340 g) sharp cheddar, freshly shredded, divided
1 teaspoon fine salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 pinch sweet paprika
2 cups cornflakes, lightly crushed

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Instructions

Thaw the hashbrowns completely. Gather them in a clean kitchen towel and squeeze hard over the sink, twice, until almost no liquid drips out.
Heat the oven to 350°F (175°C). Butter a 9×13 inch baking dish.
Melt the 4 tablespoons of butter in a large saucepan over medium heat. Cook the onion 4 to 5 minutes, until soft and sweet. Add the garlic for 30 seconds.
Sprinkle in the flour and stir for 1 full minute. Whisk in the milk and broth in a slow stream and simmer 3 to 4 minutes, until the sauce thickly coats a spoon.
Take the pan off the heat. Stir in 2 cups of the cheddar until melted and glossy. Fold in the sour cream, salt, pepper, onion powder, and paprika.
Fold the squeezed dry hashbrowns into the sauce until every shred is coated. Spread evenly in the prepared dish.
Scatter the remaining 1 cup of cheddar over the top. Toss the crushed cornflakes with the 3 tablespoons of melted butter and cover the casserole evenly.
Bake, uncovered, for 40 to 45 minutes, until the top is deep golden and the sauce bubbles thickly at the edges.
Rest 10 full minutes before scooping so the sauce sets and the first scoop holds its shape.

Author: Chef Jordan
Prep Time: 20 minutes
Cook Time: 45 minutes