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Cornflake-Topped Funeral Potatoes
Melissa Hart

Cornflake-Topped Funeral Potatoes

Funeral potatoes are built to feed a crowd without requiring attention at the last minute. Thaw the hash browns first and butter every cornflake, or the potatoes shed water into the sauce while the topping stays dusty.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 32 oz frozen diced hash brown potatoes thawed
  • 1 can 10 1/2 oz condensed cream of chicken soup
  • 2 cups sour cream
  • 2 cups shredded cheddar cheese
  • 1/2 cup finely chopped yellow onion
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 tbsp unsalted butter melted and divided
  • 2 cups lightly crushed cornflakes

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch baking dish with 1 teaspoon of the melted butter.
  2. Stir the soup, sour cream, cheddar, onion, salt, pepper and 4 tablespoons melted butter together in a large bowl.
  3. Fold in the thawed potatoes until every cube is coated, then spread the mixture in the dish.
  4. Toss the cornflakes with the remaining melted butter and scatter them evenly over the potatoes.
  5. Bake uncovered for 45 to 50 minutes, until the center bubbles and the topping is crisp and browned.
  6. Rest for 10 minutes before serving so the potato mixture sets.