Depending on where you’re from, the name Cheesy Potatoes brings to mind a variety of dishes; Scallop Potatoes, Au Gratin Potatoes, Potato Casserole, and even Potato skins all classify as cheesy potatoes, but there’s one potato dish that those in the know immediately think of, and that’s the ever popular Funeral Potatoes!
Nothing says Easter dinner in our home like big plate of Candied Ham & Cheesy Potatoes. The warm, gooey, cheese coated potatoes topped with the buttery, crunchy, flaky, crumble topping is the perfect compliment to a salty/sweet Candied Ham.
My Cheesy Potatoes
My recipe is one that I’ve made over the years by combing and tweaking a variety of recipes. I have several foodie friends who love this dish, and are amazed to see I have broken the traditional “rules” . For example, I boil the potatoes before peeling them. Yet, they still love it. I remember I had been making this dish for about 8 years when my husband realized I used Frosted Corn Flakes instead of regular ones. So don’t think you’re reading something incorrectly if you see directions or ingredients that seem a little different than the norm.
Can Do How To
I begin by combining the wet ingredients; soup, sour cream, and butter.
Try my homemade Cream of Chicken & Mushroom soup instead of canned. It’s easy & delicious!
Next I add the remaining ingredients and pour everything into the 9×13 baking dish.
Finally I sprinkle the crunchy topping evenly over the potatoes.
Recipe History
This dish is a great side dish to serve a crowd. I had never heard the term “Funeral Potatoes” until I was an adult. I had tried many variations of this dish over the years. We never called them Funeral Potatoes because my mom thought the word “Funeral” was too sad for a celebration. In our house, they were simply called Cheesy Potatoes. It’s interesting that the references to “Funeral Potatoes” I found point to the Church of Jesus Christ of Latter-Day Saints. My own first time having these potatoes served at an actual funeral was one for my husband’s grandmother in the basement of her church, Edinburg United Methodist Church, in rural Illinois.
No matter what you call it, these delicious Cheesy Potatoes are sure to be a hit whenever you serve them!
Recipe Note:
Our middle son, Mel, doesn’t like the crunchy topping. I usually only cover 3/4 of the dish with it and leave the last fourth plain for him.
I prefer using Cream of Chicken & Mushroom soup any time a recipe calls for a cream soup ingredient. The combo cream soup gives the dish a richer flavor.
Cheesy Potatoes (aka Funeral Potatoes)
Yummy cheese potatoes make the perfect side dish for your ham dinner or any dinner gathering.
Ingredients
Potato Dish
- 5 Medium Potatoes, peeled and diced
- 1 Can Campbell’s Cream of Chicken & Mushroom Soup
- 1 C Sour Cream
- 1/4 C Butter, melted
- 1 1/2 C Grated Mild Cheddar Cheese
- 2 Green Onions, minced
Crunchy Topping
- 2 Tbsp Butter, melted
- 2 C Frosted Flakes, crushed
Instructions
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Preheat oven to 350°F
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Peel and dice the raw potatoes. Boil in a medium pot covered with water until they are fork tender. Drain water and set potatoes aside.
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In a medium bowl, whisk together soup, sour cream, and melted butter.
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Stir in onion and cheese to soup mixture.
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Fold the drained potatoes into the soup mixture.
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Pour potato dish into a 9×13 pan (You don’t need to grease it).
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To make the Crunchy Topping, combine the crushed Frosted Flakes and melted butter in a small bowl. Sprinkle the topping evenly over the potatoes.
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Bake uncovered for 30 minutes. Serve warm with your favorite main dish.
Recipe Notes
You can substitute regular Corn Flakes or even Gold Fish crackers for the Frosted Flakes for a different taste.