Cheesy Funeral Potatoes with Crunchy Cornflake Topping (Easy Thanksgiving Side Dish)

Why you’ll love it

• Creamy and crunchy: gooey cheesy potatoes under a buttery golden cornflake crust.
• No canned soup: a simple homemade cheddar sauce tastes richer and fresher.
• Make-ahead friendly: assemble it the day before and bake it while the turkey rests.

Quick facts

Ingredients

For the potatoes

• 1 bag (30 oz / 850 g) frozen shredded hash brown potatoes, thawed
• Butter or nonstick spray, for the baking dish

For the cheese sauce

• 4 tbsp (56 g) unsalted butter
• 1 small yellow onion, finely diced (about 3/4 cup)
• 1/4 cup (31 g) all-purpose flour
• 1 cup (240 ml) low-sodium chicken or vegetable broth
• 1 cup (240 ml) whole milk
• 1 1/2 cups (360 g) sour cream
• 2 cups (200 g) freshly shredded sharp cheddar cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

For the cornflake topping

• 2 cups (60 g) cornflakes, lightly crushed
• 3 tbsp (42 g) unsalted butter, melted
• 1 tbsp chopped fresh parsley or chives, for garnish (optional)

Step-by-step method

1. Prepare. Heat the oven to 350°F (175°C). Butter a 9×13-inch (23×33 cm) baking dish. Spread the thawed hash browns on a clean kitchen towel and pat them dry to remove excess moisture.

2. Cook the onion. Melt the 4 tablespoons of butter in a large saucepan over medium heat. Add the onion and cook 4 to 5 minutes, stirring, until soft and translucent but not browned.

3. Make the roux. Sprinkle the flour over the onion and stir constantly for 1 minute to cook the raw flour taste.

4. Add the liquids. Slowly pour in the broth while whisking, then the milk. Bring to a gentle simmer and cook 2 to 3 minutes, whisking often, until the sauce is smooth and thick enough to coat a spoon.

5. Finish the sauce. Remove the pan from the heat. Stir in the sour cream, 1 1/2 cups (150 g) of the cheddar, the salt, pepper and garlic powder until the cheese melts and the sauce is creamy.

6. Combine. Add the hash browns to the sauce (or combine them in a large bowl) and fold until every shred is coated. Spread the mixture evenly in the baking dish and sprinkle with the remaining 1/2 cup (50 g) cheddar.

7. Add the topping. In a bowl, toss the crushed cornflakes with the melted butter until evenly coated. Scatter them over the casserole in an even layer.

8. Bake. Bake uncovered 45 to 50 minutes, until the edges are bubbling, the center is hot and the topping is deep golden brown. If the topping darkens too quickly, cover loosely with foil.

9. Rest and serve. Let the casserole rest 10 minutes so the sauce sets slightly. Sprinkle with parsley or chives and serve warm.

How to know it is done

The casserole is done when the sauce bubbles steadily around the edges and in a few spots in the center, the cornflake topping is crisp and evenly golden brown, and a knife inserted in the middle comes out hot to the touch. An instant-read thermometer in the center should read at least 165°F (74°C). The potatoes should be completely tender when you taste a spoonful, with no icy or firm shreds.

Tips for the best result

• Thaw and dry the hash browns well; extra water makes the casserole runny.
• Shred your own cheddar; pre-shredded cheese has anti-caking agents that keep it from melting smoothly.
• Use full-fat sour cream and whole milk for the creamiest sauce.
• Crush the cornflakes lightly, leaving some bigger pieces for crunch.
• Add the topping right before baking so it stays crisp.

Variations and substitutions

• Fresh potatoes: boil 3 lb (1.4 kg) whole russet potatoes 15 minutes, cool, peel and shred them on a box grater.
• Diced hash browns: use the same amount of frozen diced (Southern-style) hash browns.
• Ham and cheese: fold in 2 cups diced cooked ham to make it a main dish.
• Other toppings: use crushed buttery crackers, potato chips or panko instead of cornflakes.
• Different cheese: use half cheddar and half Monterey Jack, Colby or pepper jack.
• Gluten-free: thicken with cornstarch slurry instead of flour and top with gluten-free cornflakes or crushed potato chips.

Make ahead

Assemble the potato mixture in the baking dish up to 24 hours ahead, cover tightly and refrigerate. Keep the cornflake topping separate. When ready, let the dish stand at room temperature 30 minutes, add the buttered cornflakes and bake, adding 10 to 15 minutes to the baking time. You can also freeze the assembled casserole without the topping for up to 2 months; thaw it overnight in the refrigerator before baking.

Storage and reheating

Cover leftovers tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes, or reheat larger amounts covered with foil in a 350°F (175°C) oven for 20 to 25 minutes, uncovering for the last 5 minutes to re-crisp the top. Baked leftovers can be frozen up to 2 months, although the topping will be softer.