Funeral Potatoes
Tags: Side Dish Southern
Yield: 8 servings
- 10 Tbsp. unsalted butter, melted, slightly cooled, divided, plus more for pan
- 1 (30- or 32-oz. bag) frozen shredded hash browns, thawed
- 1 small onion, finely chopped
- 2 (10.5-oz.) cans cream of chicken soup
- 1 oz. Parmesan, finely grated (about ½ cup)
- 1½ cups shredded Mexican cheese blend (about 6 oz.)
- 1 cup sour cream
- 1½ tsp. Diamond Crystal salt or ¾ tsp. Morton kosher salt, divided
- ½ tsp. freshly ground pepper
- ½ tsp. ground dried sage
- ¼ tsp. crushed red pepper flakes
- 4½ cups cornflakes
- Place a rack in middle of oven; preheat to 400°. Lightly butter a 13x9" baking dish. Working a handful at a time, squeeze one 30- or 32-oz. bag frozen shredded hash browns, thawed, over a large bowl to remove excess water, then place in a second large bowl; discard liquid in first bowl. Add 1 small onion, finely chopped, two 10.5-oz. cans cream of chicken soup, 1 oz. Parmesan, finely grated (about ½ cup), 1½ cups shredded Mexican cheese blend (about 6 oz.), 1 cup sour cream, 4 Tbsp. unsalted butter, melted, slightly cooled, 1 tsp. Diamond Crystal salt or ½ tsp. Morton Kosher salt, ½ tsp. freshly ground pepper ½ tsp. ground dried sage, and ¼ tsp. crushed red pepper flakes and mix until potatoes are evenly coated. Transfer to prepared baking dish and spread out into an even layer.
- Combine 4½ cups cornflakes and remaining ½ tsp. Diamond Crystal salt or ¼ tsp. Morton Kosher salt in a large resealable bag and seal. Using a rolling pin, gently crush cereal into large, coarse crumbs. (Be careful not to over-smash them; you want some flakes to still be whole.) Add remaining 6 Tbsp. unsalted butter, melted, slightly cooled, to bag and shake to coat. Scatter cornflake topping evenly over potato mixture.
- Bake, covering with foil if top gets too dark, until cornflakes are golden brown and glistening and casserole is bubbling around the edges, 35–45 minutes. Let cool slightly before serving.
- Do Ahead: Casserole (without cornflake topping) can be assembled 1 day ahead. Cover and chill. Top with cornflakes just before baking. Bake an additional 5–10 minutes.
