Made-From-Scratch Classic “Funeral” Potatoes

Forget the cream of chicken soup and frozen hash browns! These Lightened-Up Cheesy “Funeral” Potatoes are rich and creamy from a homemade cheese sauce using chicken broth, milk, and a three-cheese blend, then topped with sliced green onions and freshly cracked pepper. Serve alongside your favorite protein at summer BBQs or family dinners. Can be modified for gluten-free diets.

One of my family’s favorite side dishes growing up was cheesy potatoes–we loved it so much that the entire 9×13 pan had probably a serving left for one lucky family member the next day. Then I moved to Utah and learned that this dish was apparently called “Funeral Potatoes” where the locals mixed in bacon bits and baked crushed-up Cornflakes on top of the casserole…to say I was mind-blown was an understatement! Even on Pinterest, when I searched, “cheesy potatoes” all I got were “funeral potatoes.”

Don’t worry, these Cheesy Potatoes are NOT made with cream of chicken soup, bacon bits, or Cornflakes. We’re better than that. These Cheesy Potatoes ARE made from scratch ready to serve your very best guests at whatever function or event you’re attending, whether it’s a family gathering, church social, or holiday party!

What ingredients do I need for Cheesy Potatoes?

This recipe feeds 6 people generously or 8 people comfortably and is made in a 9×13 casserole dish. Each ingredient is easily multiplied to fit your group size or can be adapted to your dietary needs. To make these Cheesy Funeral Potatoes, you’ll need:
• 2 lb of potatoes: if you’re only serving up to 16 people, I recommend cubing fresh potatoes as the original recipe calls for. If your group is any larger, I recommend purchasing a 32oz bag of frozen cubed potatoes from Walmart. In my experience, they’re usually called “southern hash browns” or “southern O’Brien potatoes.” You’ll need one 32oz bag for every 8 people you want to feed.
• Butter and flour: these ingredients make the base of the cheese sauce, also known as a “roux” (ROO). You may use any butter or all-purpose flour you have (even 1:1 gluten-free).

• Nonfat plain greek yogurt: a healthier option than sour cream. The recipe calls for 1/2 cup of Greek yogurt for every 8 people, so you have two simple options for purchasing (from Walmart) – you can buy single-serving containers of plain yogurt (5.3 oz each) for easy math OR you can buy a 32oz tub of plain yogurt and portion it out accordingly. If you’re feeding at least 30 people, it would be cheaper to buy the tub.
• Three cheese blend: a much yummier option than just one type of cheese! You can buy this specific type of shredded cheese from Walmart in a couple of different sizes (8oz, 16oz, and 32oz). It will be labeled as “fiesta blend.” For easy math, you’ll need 8oz of cheese for every 25 people you plan on feeding.
• Nutritional yeast: an amazing substitute for a portion of the cheese in this recipe. It is most commonly known as a “vegan cheese” because it resembles cheese in flavor and color and it’s a great source of B vitamins and plant-based protein. You’ll only need one 4.5oz container
for every 40 people, so it goes a long way! You can learn more about nutritional yeast hereOpens in a new tab..
• Green onions: the perfect finishing touch to the rich and creamy potatoes!

FAQs for How to Make Cheesy Funeral Potatoes for a Crowd

How do I make Cheesy Potatoes?

The process of making Cheesy Potatoes is simple: if you’re using fresh potatoes, boil the potatoes until they are fork-tender. Then, make the roux and stir in the Greek yogurt, seasonings, and cheeses. Fold the potatoes (boiled or frozen) into the cheesy sauce and bake in the oven!

How long should I bake Cheesy Funeral Potatoes?


• In the oven: at 375° F, you should bake Funeral Potatoes for 40-45 minutes to ensure the potatoes are fully cooked and the cheese is bubbling. Feel free to broil them for the last few minutes to get a crispy topping!
• In a slow cooker: prepare the cheese sauce according to instructions, then transfer to a slow cooker and fold in the potatoes and green onions. Cook on low for 4-6 hours.

Can I make Funeral Potatoes ahead of time?


Of course! Store them in the fridge for up to 5 days in an airtight container or let cool to room temperature, then store in a gallon-size Ziploc bag for up to 3 months in the freezer.


What do I serve with Cheesy Potatoes?

• A side dish to your nice Sunday dinner steak
• This Balsamic Steak and Veggie Skillet
• Grilled chicken
• BBQs in the park (ie hamburgers and hot dogs)
• This Chicken Cordon Bleu recipe
• Pulled Pork/Chicken Sandwiches
• Shish-kabobs (these are my favorite!)
• Smoked fish
• Large salads like this Roasted Veggie and Quinoa Salad.

How do I make Cheesy Potatoes for a large crowd?


Each 9×13 casserole dish serves six people generously or eight people if it’s a smaller side dish. For groups with 10-16 people, use fresh potatoes, double the recipe, and bake in two separate dishes. You may bake them at the same time, but you’ll have to increase the bake time by 10-15 minutes and rotate the pans between racks halfway through.

For groups larger than 16 people, use frozen potatoes and make the cheese sauce in batches, then transfer all the sauce to a slow cooker. Fold in frozen Southern-style hashbrowns and cook the casserole in the slow-cooker for 4-8 hours. One 32-oz. bag of frozen diced potatoes will make one 9×13 serving, so if you’re tripling the recipe, use 3 32-oz. bags.

I can’t wait to hear what you think of this version of Cheesy Funeral Potatoes! They will rival any other recipe you’ve made before with their lighter cheesy sauce, fresh potatoes, and simple mix-ins. No matter how you serve this casserole, it’ll be a hit for sure! If you make this recipe, be sure to leave a comment and rating below to let other viewers know how you liked it.

Made-From-Scratch Classic “Funeral” Potatoes


Serves: 8 Prep Time: 30 min Cook Time: 90 min Total Time: 2 hours


INGREDIENTS
• 2 lbs white potatoes, diced into very small cubes or Yukon golden potatoes
• 1⁄2 onion, finely diced
• 3 Tbsp butter
• 3 Tbsp flour (gluten-free if necessary)
• 2⁄3 C vegetable broth
• 2⁄3 C skim milk
• 1⁄2 Tbsp garlic powder
• 1⁄2 Tbsp Italian seasoning or oregano
• 1⁄2 tsp salt
• 1⁄4 tsp pepper
• 1⁄2 C nonfat plain greek yogurt
• 3⁄4 C reduced fat shredded Mexican-style cheese
• 1⁄4 C nutritional yeast (or more cheese)
• 1 bunch green onions, chopped

DIRECTIONS
Oven Method

  1. Preheat the oven to 375 F and spray a 9×13 casserole dish with cooking spray.
  2. Add cubed potatoes to a large pot of cold water. Bring pot to a boil and cook potatoes until
    fork tender, about 15 minutes. Drain potatoes and set aside.
  3. In a glass measuring cup, pour vegetable broth to the 2⁄3 line, then pour the skim milk to the
    11⁄4 line. Set aside.
  4. Melt butter in a large skillet over medium heat. Sauté onions in butter for 2-3 minutes or
    until translucent. Sprinkle flour over buttered onions and mix well. Pour broth/milk mixture
    into the roux in 3 batches, whisking continuously until combined. Add garlic powder, Italian
    seasoning, salt, and pepper. Turn down heat to medium-low and allow the roux to thicken
    for 5 minutes, stirring occasionally so the dairy doesn’t scald.
  5. Turn off the heat and stir in the Greek yogurt, shredded cheese, and nutritional yeast until
    well combined. Fold in the boiled potatoes and chopped green onions. Pour casserole into
    the greased casserole dish.
  6. Bake Cheesy Potatoes for 40-45 minutes.
  7. Optional finish: remove the potatoes from the oven and switch the oven to HIGH broil.
    Broil the casserole for up to 90 seconds to crisp the top of the potatoes. Garnish with
    additional green onions and freshly ground black pepper.
    Slow Cooker Method
  8. Set out your frozen potatoes while you prepare the cheese sauce.
  9. In a glass measuring cup, pour vegetable broth to the 2⁄3 line, then pour the skim milk to the
    11⁄4 line. Set aside.
  10. Melt butter in a large skillet over medium heat. Sauté onions in butter for 2-3 minutes or
    until translucent. Sprinkle flour over buttered onions and mix well. Pour broth/milk mixture
    into the roux in 3 batches, whisking continuously until combined. Add garlic powder, Italian
    seasoning, salt, and pepper. Turn down heat to medium-low and allow the roux to thicken
    for 5 minutes, stirring occasionally so the dairy doesn’t scald.
  11. Turn off the heat and stir in the Greek yogurt, shredded cheese, and nutritional yeast until
    well combined. Transfer to your slow cooker.
  12. Fold in the frozen potatoes and chopped green onions until well combined. Season with
    additional salt and pepper to taste. Cover with a lid and cook on low for 4-8 hours. Serve
    warm.

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