Cheesy Hashbrown Potatoes are perfect for any holiday dinner! Also called funeral potatoes by some, this dish is utterly delicious. This version features a crisp parmesan and panko breadcrumb topping for a satisfying crunch.
This casserole traces its roots to the Lion House Restaurant in Salt Lake City, though over the years I’ve adjusted the recipe to improve flavor and texture. We serve these cheesy hashbrown potatoes every Easter alongside ham, but they’re great year-round.
What are funeral potatoes?
The name “funeral potatoes” comes from the dish’s frequent appearance at after-funeral gatherings, where a comforting, easy-to-serve casserole is appreciated. You might also hear it called hash brown casserole, party potatoes, or cheesy potato casserole.
Can you make cheesy potatoes ahead of time?
Yes. Assemble the casserole up to three days before baking, cover it tightly with plastic wrap, and refrigerate. When you’re ready, bake it as directed; allowing it to come closer to room temperature for 20–30 minutes before baking helps it heat evenly.
Can cheesy potatoes be frozen?
You can freeze the assembled casserole before baking for up to three months. Wrap it well and freeze. To bake from frozen, set the oven to 325°F and bake for about 90 minutes or until hot and bubbly. Alternatively thaw overnight in the refrigerator and bake according to the recipe instructions.
What goes with cheesy potatoes?
These potatoes pair classically with ham, but they also complement pork chops, roasted or grilled chicken, and steak. For a lighter meal, serve them with a large green salad for a satisfying vegetarian option.
Cheesy Potatoes Step by Step Video
Products I Used to Make This Recipe
Below are the items I used to make this dish.
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Cheesy Hashbrown Potato Casserole
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Frozen hashbrowns become a rich, cheesy side perfect for holiday dinners or weeknight meals. This is a family favorite we enjoy year-round.
Total Time: 1 hour 5 minutes
Yield: 12 servings
Ingredients
Scale
1 (30-ounce) bag frozen shredded hashbrown potatoes
5 tablespoons salted butter, melted and divided
1 cup sour cream
1 (10-ounce) can cream of chicken soup
1 cup milk
2 green onions, chopped
1 3/4 cups shredded cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 cup panko breadcrumbs
2 tablespoons freshly grated parmesan cheese
Instructions
- Preheat oven to 350°F and grease a 9×13″ pan with nonstick spray.
- Place the frozen hashbrowns in the prepared pan and drizzle with 3 tablespoons of the melted butter.
- In a medium bowl, stir together sour cream, cream of chicken soup, milk, chopped green onions, shredded cheese, kosher salt, black pepper, and garlic powder. Pour the mixture evenly over the potatoes and spread to cover.
- In a small bowl, combine the panko, grated parmesan, and the remaining 2 tablespoons melted butter. Sprinkle this topping evenly over the casserole. Bake for about 1 hour, or until hot and bubbly and the topping is golden.
Notes
*If you thaw the hashbrowns before assembling, baking time is reduced to about 35 minutes.
- Author: Carole Jones
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12th
- Calories: 211 kcal
- Sugar: 3 g
- Sodium: 242 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 35 mg