Quick & Easy au Gratin Potatoes
On holidays, a friend serves these creamy, cheesy potatoes when we gather together to celebrate with lifelong friends and grown children. —Carol Blue, Barnesville, Pennsylvania
Ingredients
- 2 cups sour cream
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 2 cups Kerrygold shredded cheddar cheese
- 1 small onion, chopped
- 2 cups crushed cornflakes
- 1/4 cup butter, melted
Reviews
I love funeral potatoes but I generally leave the onion out and top it Panko. If I want it for a main dish, I substitute the sour cream for ranch and cut that in half, sure a pound of of chicken breasts that have been cubed with 1/3 cup of wing sauce. Top the potatoes with this. Then mix 1 stock of melted butter with some crushed Ritz crackers, bacon flavored are my family's favorite. Bake it covered for 30 minutes and uncovered for 30 minutes to make sure the chicken is done.
These potatoes are bland and boring. Also, can Taste of Home possibly think of a worse title for a dish or for the whole email this Saturday morning. Not only did we get the Funeral potatoes but also “40 foods to serve at Funerals”. How depressing. Can’t we title it something else such as “ foods to provide comfort” or “ foods for group gatherings”? Sorry, this was a downer.
We love these potatoes but prefer the recipe without the corn flakes. This year I needed to make them gluten free so in place of the chicken soup I used about 2/3 of an individual-size Panera potato soup. Everyone loved it and will be my go to version now.
I love these potatoes in all the different variations, but I'm thinking that next time I will add a can of green chilies (and maybe mexi-corn) to the mix along with Mexican cheese.
Outstanding! I have used this recipe for nearly 40 years. Everyone raves about it.
We call these "Ginger's Potatoes" because she made them for Christmas Dinner and forgot what they were called. She boiled whole potatoes (about 6 medium), peeled and sliced them. She also used stuffing mix instead of cornflakes on top. We have also used crushed croutons and we always double the topping. You can also add cubed ham for a complete meal. Never tried it with frozen potatoes but, I will! Absolutely delicious!
Instead of 2 cups of sour cream, I use 1 cup of sour cream, 1 cup of onion dip and cream of celery, instead of cream of chicken( vegetarian). I have been making this for family functions and holidays since 1983. It’s even better the next day
I have a very similar recipe that a cousin shared with me, it uses a can of condensed cheddar cheese soup in place of the shredded cheese, the potatoes are the frozen cubed hash brown variety (thawed before mixing into the recipe), and the corn flakes are mixed into the dish instead of put on top. It is always a hit wherever I take it. I sometimes bake it in the stoneware crock of my slow cooker, then put the crock into the base to keep it warm while serving. A great pot luck dish. I didn't rate this particular recipe, since the one I use is not exactly the same, but I'm guessing this is a 5 star version as well.
I used two large chopped onions in this dish (my family loves onions). Also used cream of celery soup that was what I had on hand. This was very good, my husband said I could make this anytime (he was on his 3rd helping).
Like another reviewer, I grated the onion. Fist time trying this and we really liked it! Cream of celery soup in place of the cream of chicken is very good ! Love the cornflakes on top!