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Funeral Potatoes with Parmesan

By Cathy Colander Featured on August 2025

Based on Ben Braiser 's Funeral Potatoes

Tags: comfort holiday utah
Photo of Funeral Potatoes with Parmesan
Prep:
Cook:
Total:
Yield:
10 servings

Funeral Potatoes is a comforting casserole of tender hash browns bound in a rich blend of sour cream, cream of chicken soup, melted butter and savory seasonings, then studded with sharp cheddar. A buttery corn-flake topping bakes up golden and crisp, adding a satisfying crunch to each creamy forkful. Perfect for potlucks or family gatherings, it’s an easy make-ahead crowd-pleaser. I modified the recipe to use fresh onions and add some parmesan to the crust. Also it definitely does not serve 12.

Ingredients

  • 2 lb frozen hash browns
  • 2 cup sour cream
  • 1 can cream of chicken soup
  • 10 tbsp butter
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 0.50 onion
  • 2 cup shredded cheddar cheese
  • 2 cup corn flakes
  • 1 cup parmesan gratings

Steps

  1. Thaw the hash browns on a baking sheet overnight and pat dry.

    • 2 lb frozen hash browns

  2. Preheat over to 350 F

  3. Combine sour cream, cream of chicken soup, 6 tbsp of melted butter, salt, pepper. Mix well.

    • 2 cup sour cream
    • 1 can cream of chicken soup
    • 6 tbsp butter
    • 1 tsp salt
    • 0.25 tsp black pepper

  4. Finely chop half an onion add add to the mixture.

    • 0.50 onion

  5. Add potatoes and shredded cheese and stir to combine. Spoon into baking tray, about one to two inches thick.

    • 2 cup shredded cheddar cheese

  6. Crush corn flakes into powder using a large ziplock bag.

    • 2 cup corn flakes

  7. Melt 4 tbsp of butter and add to corn flakes. Mix well, then spread over the potatoes. Grate paremesan evenly over the result.

    • 4 tbsp butter
    • 1 cup parmesan gratings

  8. Bake uncovered for 50 minutes, then serve hot