Funeral Potatoes

Recipe Information

- Prep Time: 25 Min
- Cook Time: 1-2 Hr
- Servings: 8-10

Description

Creamy, cheesy, and perfectly comforting—funeral potatoes are the ultimate crowd‑pleasing casserole! Made with tender shredded potatoes, melty cheese, and a golden crunchy topping, this classic dish brings warm, cozy flavor to any meal. Whether for holidays, potlucks, or weeknight dinners, these delicious potatoes always disappear fast!

Ingredients

- 5 lbs Russet potatoes, shredded
- 2 -10.5 oz can of cream of mushroom soup
- 2 cups sour cream
- 2 cups sharp cheddar cheese, shredded
- 1 stick plus 2 Tablespoons butter, melted, divided
- 2 yellow onions, shredded
- 1 jalapeño, finely diced
- 2 Tablespoons garlic, minced
- 1 teaspoon black pepper
- 1 Tablespoon salt or more to taste
- 2 cups crushed corn flakes

Instructions

Step 1: Shred potatoes, skin on and put in cold water.

Step 2: Melt 1 stick of butter in a large cast iron skillet* or Camp Chef's Square Dutch oven over medium heat. Add shredded onion to butter and cook until soft. When soft, add garlic and jalapeño and cook until fragrant. Drain potatoes and add to skillet or Dutch oven. Mix with onion and jalapeño.

Step 3: In a bowl, combine cheese, sour cream, soup and seasonings. Once combined, add to potatoes and fold to combine.

Step 4: Mix 2 tablespoons of butter with cornflakes until coated. Top pan with cornflakes and bake in pellet grill or oven at 350°F for one hour or until potatoes are soft.