Description
When you need a comforting, crowd-pleasing side dish for family gatherings, church dinners, or holiday celebrations, these Creamy & Delicious Potluck Famous Potatoes never disappoint. Inspired by the classic Midwestern “funeral potatoes,” this dish combines creamy, cheesy goodness with a golden crispy topping that’s irresistible. It’s easy to make, simple to transport, and guaranteed to be the first thing gone at any potluck table.
Ingredients
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1 (30 oz) bag frozen shredded hash brown potatoes, thawed
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1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian version)
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2 cups sour cream
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2 cups shredded sharp cheddar cheese
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½ cup unsalted butter, melted
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½ cup chopped onion (optional)
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1 teaspoon garlic powder
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1 teaspoon salt
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½ teaspoon black pepper
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2 cups crushed cornflakes or buttery crackers (for topping)
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¼ cup melted butter (for topping)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
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In a large bowl, mix together the cream of chicken soup, sour cream, melted butter, garlic powder, salt, and pepper until smooth.
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Add the thawed hash browns, cheddar cheese, and chopped onion (if using). Stir gently until evenly combined.
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Spread the mixture into the prepared baking dish, smoothing out the top.
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In a small bowl, combine the crushed cornflakes (or crackers) with ¼ cup melted butter. Sprinkle evenly over the casserole.
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Bake uncovered for 45–50 minutes or until the top is golden brown and the edges are bubbling.
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Let rest for 10 minutes before serving to help it set.
Notes
This dish is perfect for making ahead—assemble it without the topping, cover, and refrigerate overnight. Add the topping right before baking for the crispiest texture. For a vegetarian version, use cream of mushroom soup instead of chicken. Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave. It’s an ideal dish for potlucks, brunches, and family gatherings—creamy, cheesy, and absolutely delicious every time.
- Prep Time: 15 minutes
- Cook Time: 50 minutes