Categorized:

  • Fall Faves
  • Sides & Sauces
  • Thanksgiving

Tagged:

  • butter
  • cheddar cheese
  • cornflakes
  • flour
  • milk
  • onions
  • parmesan
  • parsley
  • potatoes
  • sour cream
Single serving of funeral potatoes on a blue plate. - 1

Funeral Potatoes - Au Gratin Hash Brown Casserole

Ingredients

  • 1 (30 oz) package frozen shredded hash brown potatoes, thawed
  • 4 Tbsp butter, diced into 1 Tbsp pieces
  • 1/2 cup finely chopped yellow onion
  • 3 Tbsp all-purpose flour
  • 3 cups milk (whole or 2%)
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup finely shredded parmesan cheese
  • 1 cup sour cream
  • Salt and black pepper
  • 4 cups cornflakes, crushed (nearly 2 cups once crushed)
  • 3 Tbsp butter, melted
  • 1 1/2 Tbsp chopped fresh parsley

Instructions

  • Preheat oven to 350 degrees.
  • Melt 4 Tbsp butter in a large saucepan over medium heat. Add onion and saute until softened, about 5 - 6 minutes.
  • Add in flour and cook stirring constantly, 1 minute. While whisking pour in milk then cook stirring constantly until mixture comes to a light simmer.
  • Remove from heat. Add in cheddar cheese and parmesan cheese and stir until melted.
  • Stir in sour cream. Season mixture with salt and pepper to taste (you want it on the salty side as it will be seasoning the potatoes).
  • Place hash browns in a large mixing bowl then pour in milk mixture and toss to evenly coat. Transfer to a 13 by 9-inch baking dish (no need to grease dish) and spread into and even layer.
  • Place cornflakes in a bowl. Pour in 3 Tbsp melted butter and toss to evenly coat.
  • Sprinkle cornflake mixture evenly over casserole.
  • Bake in preheated oven until hot throughout, about 40 - 50 minutes. Garnish with parsley and serve warm.

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