Don’t be fooled by this recipe’s name. These « Funeral » potatoes are an absolute delight

Once the heartlands whisper about a gathering, be it a somber affair or a jubilant celebration, you can bet your bottom dollar that a warm, comforting dish of Funeral Potatoes will make its appearance. This casserole, steeped in tradition, gets its name from its prevalence at after-service gatherings, offering a creamy, cheesy solace in a dish. But don’t be fooled by the name—this treasured recipe isn’t reserved for the somber occasions alone; it’s perfect for potlucks, family reunions, and any time you long for a taste of home.

It is said that Funeral Potatoes traveled their way into our hearts through the Midwest, rooted deeply in church community cookbooks, carried along by love and shared mourning. But joy, too, is a fine occasion to indulge in this dish. When the air turns crisp and the leaves start to turn, it is time. Time to break out the slow cooker, to fill the kitchen with the rich aromas of a meal that’s more than sustenance—it’s a balm for the soul.

Funeral Potatoes shine bright as a standalone, but they truly sing when paired with a tender, slow-cooked meat—like a juicy roast or glazed ham. On the side, a simple green salad dressed in a light vinaigrette or steamed green beans provide a fresh contrast to the dish’s richness. And let’s not forget a soft, buttery dinner roll to mop up that creamy sauce.

Servings: 8-10

– 1 (30-ounce) bag of frozen shredded hash browns, thawed
– 1 (10.75-ounce) can of cream of chicken soup
– 2 cups of sour cream
– 1 cup of onions, finely chopped
– 2 cups of shredded cheddar cheese
– 1/4 cup of melted butter
– 1/2 teaspoon of garlic powder
– 1/2 teaspoon of onion powder
– Salt and pepper to taste
– 2 cups of crushed cornflakes or potato chips
– 1/2 cup of butter, melted (for topping)