Party Potatoes (Funeral Potatoes Recipe)
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Creamy, cheesy, nostalgic, and made without canned soup. These Party Potatoes or Funeral Potatoes are a Utah classic found at church gatherings, potlucks, and family celebrations. This from-scratch version delivers ultimate comfort food flavor, just better. One pan, simple ingredients, and a crunchy topping that everyone fights over.
Serve with Baked Ham Recipe and Roasted Thanksgiving Turkey. Try my Easy Cheesy Potatoes (Grandma’s Recipe) next time.
Quick Look: Party Potatoes (Funeral Potatoes Recipe)
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: About 1 hour
- Servings: 10–12
- Dietary Info: Vegetarian, gluten-free option available
- Method: Baked casserole
- Technique: Homemade cream sauce (no canned soup)
- Flavor & Texture: Ultra-creamy, cheesy, savory, crunchy topping
- Why This Recipe Works:
- no canned soup, but the same classic creamy texture
- one pan on the stove, one dish in the oven
- rich, cheesy, and perfectly seasoned
- feeds a crowd and disappears fast
Why You’ll Love This Party Potatoes Recipe!
If you live in Utah, you know these potatoes. They show up at every church gathering, potluck, and family celebration, and for good reason. Creamy, cheesy, cozy, and impossible to resist. I grew up eating versions made with canned cream of chicken soup, but once I tested a from-scratch, one-pot method, there was no going back. Same nostalgic flavor, better ingredients, and just as easy. These are the best party potatoes you’ll ever make.
Try more of my potato recipes: Homemade Au Gratin Potatoes, Twice Baked Potatoes Recipe (Best Ever!), and Best Mashed Potatoes Recipe.
Made With Amore,
Table of Contents
- Quick Look: Party Potatoes (Funeral Potatoes Recipe)
- Why You’ll Love This Party Potatoes Recipe!
- Simple Ingredients
- Variations & Substitutions
- How To Make Party Potatoes (Funeral Potatoes Recipe)
- Party Potatoes (Funeral Potatoes Recipe) FAQ’s
- Serving Suggestions
- Recipe Tips
- More Potato Recipes
- Party Potatoes Recipe
Simple Ingredients
This comforting casserole comes together with a handful of simple, creamy ingredients that create its signature rich, cheesy texture.
- Frozen Hash Browns Or Diced Potatoes: The hearty base of the casserole that gives it structure and comfort.
- Cheddar Cheese: Provides that signature melty, rich, cheesy flavor.
- Sour Cream: Adds classic tang and creamy richness to the dish.
- Butter: Creates a rich base and enhances overall flavor throughout.
- Crushed Potato Chips, Ritz, Or Cornflakes: Delivers the irresistible crunchy, golden topping.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Gluten-Free: Use gluten-free flour and GF cornflakes or chips.
- Cheese Swap: Colby-Jack, sharp white cheddar, or half mozzarella.
- Extra Crispy Top: Double the topping and broil briefly.
- Add Diced Ham Or Cooked Bacon: For a heartier dish. Try my Ham and Potato Soup.
- Use Crushed Ritz: For a more buttery topping. So many different crunchy toppings
How To Make Party Potatoes (Funeral Potatoes Recipe)
This creamy, cheesy party potatoes casserole is the ultimate comfort food with a rich, velvety center and an irresistible crispy topping. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Heat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set it aside. Melt the butter in a large sauté pan over medium-low heat. Add the diced onion and cook, stirring often, until soft and translucent, about 2–3 minutes. Add the minced garlic and cook for 30 seconds, just until fragrant. Sprinkle in the flour and cook, stirring constantly, for 1 minute, allowing it to lightly toast without browning.
- Slowly pour in the milk, stirring constantly, until smooth and slightly thickened. Remove the pan from the heat and stir in the sour cream until fully combined and creamy.
- Stir in the salt, pepper, nutmeg, paprika, and shredded cheddar cheese. Mix until the cheese is melted and the sauce is smooth.
- Fold in the thawed hash browns until evenly coated in the creamy sauce. Transfer the potato mixture to the prepared baking dish and spread evenly.
- Sprinkle crushed potato chips or crackers evenly over the top. If using corn flakes, gently crush them in a zip-top bag, toss with the melted butter, then sprinkle over the corn flake mixture casserole.
- Cover and bake for 40–50 minutes, until hot, bubbly, and the potatoes are fork-tender. Uncover and broil for 1–2 minutes until the topping is deep golden brown. Watch closely to prevent burning.
Party Potatoes (Funeral Potatoes Recipe) FAQ’s
Funeral potatoes are a creamy, cheesy potato casserole popular in Utah and the Midwest, traditionally served at church gatherings, funerals, and potlucks. They earned the name because they are commonly served at post-funeral meals since they’re comforting, affordable, and feed a crowd.
Assemble up to 1 day ahead, cover, and refrigerate. Bake straight from the fridge, adding 5–10 minutes. Leftovers keep well for 3–4 days and reheat beautifully.
Serving Suggestions
Be the star of the show! Bring this dish to serve with your main entree at church potlucks, Easter dinner, Thanksgiving feast, Christmas dinner, funerals, family reunions, and holiday dinner or brunch, or anytime comfort food is needed. They pair perfectly with Baked Ham Recipe (With Glaze) and Roasted Thanksgiving Turkey. If you’re wanting another side, try my Honey Glazed Carrots Recipe and Bacon Wrapped Asparagus.
My Pro Tips
Recipe Tips
- Thaw potatoes completely to avoid excess liquid.
- Shred your own cheese for the smoothest melt.
- Broil at the end for that classic crunchy top.
- Use full-fat sour cream for the creamiest texture and classic funeral potato flavor.
More Potato Recipes
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Party Potatoes
Ingredients
- 8 tablespoons butter
- 1 cup yellow onion, petite diced
- 2 cloves fresh garlic, finely minced
- 8 tablespoons all-purpose flour
- 2 cups whole milk
- Pinch of nutmeg
- 2 cups full-fat sour cream
- 2 teaspoons sea salt
- 1 teaspoon freshly cracked black pepper
- ¼ teaspoon paprika
- 2 cups sharp cheddar cheese, freshly shredded
- 32 ounces frozen hash brown potatoes or diced breakfast potatoes, fully thawed
- 2 cups crushed potato chips, Ritz crackers, or corn flakes
- 4 tablespoons butter, melted (ONLY if using corn flakes)
Instructions
- Heat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.
- Start the Sauce: Melt the butter in a large sauté pan over medium-low heat. Add the diced onion and cook, stirring often, until soft and translucent, about 2–3 minutes. Add the minced garlic and cook for 30 seconds, just until fragrant.
- Make the Roux: Sprinkle in the flour and cook, stirring constantly, for 1 minute, allowing it to lightly toast without browning.
- Build the Creamy Base: Slowly pour in the milk, stirring constantly, until smooth and slightly thickened. Remove the pan from heat and stir in the sour cream until fully combined and creamy.
- Season and Add Cheese: Stir in the salt, pepper, nutmeg, paprika, and shredded cheddar cheese. Mix until the cheese is melted and the sauce is smooth.
- Add the Potatoes: Fold in the thawed hash browns until evenly coated in the creamy sauce.
- Assemble: Transfer the mixture to the prepared baking dish and spread evenly.
- Add the Topping: Sprinkle crushed potato chips or crackers evenly over the top. If using corn flakes, gently crush them in a zip-top bag, toss with the melted butter, then sprinkle over the casserole.
- Bake: Cover and bake for 45–50 minutes, until hot, bubbly, and the potatoes are fork-tender.
- Golden Finish: Uncover and broil for 1–2 minutes until the topping is deep golden brown. Watch closely to prevent burning.
- Serve hot and enjoy!
Notes
- Thaw potatoes completely to avoid excess liquid.
- Shred your own cheese for the smoothest melt.
- Broil at the end for that classic crunchy top.
- Use full-fat sour cream for the creamiest texture and classic funeral potato flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bless you for coming up with this version . . . I had quit making funeral potatoes because I don’t like all artificial stuff in canned soup. Now I can make and enjoy this classic again! Thank you!!
These are truly a crowd pleaser. SO cheesy