Creamy, cheesy, and nostalgic — these Party Potatoes (also called Funeral Potatoes) are a Utah classic served at church gatherings, potlucks, and family meals. This from-scratch version skips canned soup and delivers a rich, homemade cream sauce, melty cheddar, and a crunchy topping everyone competes for. Easy to make in one pan on the stove and finished in the oven, it’s the ultimate comfort side dish.
Quick Look: Party Potatoes (Funeral Potatoes Recipe)
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: About 1 hour
- Servings: 10–12
- Dietary Info: Vegetarian, gluten-free option available
- Method: Baked casserole
- Technique: Homemade cream sauce (no canned soup)
- Flavor & Texture: Ultra-creamy, cheesy, savory, crunchy topping
- Why This Recipe Works:
- No canned soup, but the same classic creamy texture
- One pan on the stove, one dish in the oven
- Rich, cheesy, and perfectly seasoned
- Feeds a crowd and disappears fast
Why You’ll Love This Party Potatoes Recipe!
If you grew up in Utah or the Mountain West, you’ve likely had funeral potatoes at potlucks and holiday tables. They’re beloved because they’re comforting, easy, and crowd-pleasing. This version recreates the nostalgic flavor without relying on canned soup — a simple roux-based cream sauce blended with sour cream and plenty of sharp cheddar. The result is a velvety interior and a golden, crunchy topping that keeps everyone coming back for seconds.
Made With Amore,
Table of Contents
- Quick Look: Party Potatoes (Funeral Potatoes Recipe)
- Why You’ll Love This Party Potatoes Recipe!
- Simple Ingredients
- Variations & Substitutions
- How To Make Party Potatoes (Funeral Potatoes Recipe)
- Party Potatoes (Funeral Potatoes Recipe) FAQ’s
- Serving Suggestions
- Recipe Tips
- More Potato Recipes
- Party Potatoes Recipe
Simple Ingredients
This comforting casserole comes together from pantry-friendly ingredients that create a rich, cheesy texture and a crunchy finish.
- Frozen hash browns or diced breakfast potatoes: The base of the casserole; thaw fully to avoid excess moisture.
- Sharp cheddar cheese: Freshly shredded for best melting and flavor.
- Full-fat sour cream: Adds tang and creaminess.
- Butter and all-purpose flour: Form a roux that thickens the sauce.
- Whole milk: Makes the sauce silky; you can adjust for richness.
- Onion, garlic, and seasonings: Build savory depth — salt, pepper, nutmeg, and paprika.
- Crushed potato chips, Ritz crackers, or corn flakes: For the crunchy topping; toss corn flakes with melted butter before topping.
See the recipe card below for exact quantities.
Variations & Substitutions
- Gluten-free: Use gluten-free flour and gluten-free crackers or corn flakes for the topping.
- Cheese swaps: Try Colby-Jack, sharp white cheddar, or a mix with mozzarella for milder melt.
- Extra crispy top: Double the topping or broil briefly at the end for more crunch.
- Add protein: Stir in diced ham or cooked bacon for a heartier casserole.
- Butter-forward topping: Use crushed Ritz crackers for a richer, buttery crust.
How To Make Party Potatoes (Funeral Potatoes Recipe)
This casserole combines a silky cream sauce with tender potatoes and a golden topping. Follow these steps, then refer to the printable recipe card below.
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside. In a large sauté pan, melt butter over medium-low heat. Add diced onion and cook until soft, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant. Sprinkle in the flour and stir constantly for 1 minute to lightly toast.
- Slowly pour in the milk, whisking constantly until the mixture is smooth and slightly thickened. Remove from heat and stir in the sour cream until the sauce is silky and homogeneous.
- Season the sauce with salt, pepper, a pinch of nutmeg, and paprika. Stir in the shredded cheddar until melted and the sauce is smooth.
- Fold the fully thawed hash browns into the sauce until well coated. Transfer the mixture to the prepared baking dish and spread evenly.
- Top the casserole with crushed potato chips, Ritz crackers, or corn flakes. If using corn flakes, gently crush them and toss with melted butter before sprinkling.
- Cover and bake for 40–50 minutes until hot and bubbly and the potatoes are tender. Uncover and broil 1–2 minutes to deepen the topping’s color — watch carefully to avoid burning. Serve hot.
Party Potatoes (Funeral Potatoes Recipe) FAQ’s
Funeral potatoes are a creamy, cheesy potato casserole popular in Utah and the Midwest, often served at post-funeral meals, potlucks, and holiday gatherings because they’re comforting, economical, and easy to make for a crowd.
You can assemble the casserole up to one day ahead, cover, and refrigerate. Bake directly from the fridge, adding about 5–10 minutes to the bake time. Leftovers keep 3–4 days in the refrigerator and reheat well in the oven or microwave.
Serving Suggestions
This dish shines at potlucks, holiday dinners, and family gatherings. Pair it with baked ham, roasted turkey, glazed carrots, or roasted vegetables for a complete meal. It also works well as a standalone comfort side for weeknight dinners when you want something hearty and satisfying.
My Pro Tips
Recipe Tips
- Thaw the frozen potatoes completely and drain any excess moisture to prevent a watery casserole.
- Grate your own cheese for the best melting texture and flavor.
- Broil briefly at the end for a crisp, golden topping — watch closely.
- Use full‑fat sour cream for the creamiest, most authentic texture.
More Potato Recipes
Copycat Outback Baked Potato Soup
Easy Candied Sweet Potatoes
Easy Lemony Asparagus and Potato Salad Recipe
Homemade Au Gratin Potatoes
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Party Potatoes
Ingredients
- 8 tablespoons butter
- 1 cup yellow onion, petite diced
- 2 cloves fresh garlic, finely minced
- 8 tablespoons all-purpose flour
- 2 cups whole milk
- Pinch of nutmeg
- 2 cups full-fat sour cream
- 2 teaspoons sea salt
- 1 teaspoon freshly cracked black pepper
- ¼ teaspoon paprika
- 2 cups sharp cheddar cheese, freshly shredded
- 32 ounces frozen hash brown potatoes or diced breakfast potatoes, fully thawed
- 2 cups crushed potato chips, Ritz crackers, or corn flakes
- 4 tablespoons butter, melted (only if using corn flakes)
Instructions
- Heat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.
- Melt the butter in a large sauté pan over medium-low heat. Add the diced onion and cook until soft and translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds.
- Sprinkle in the flour and cook, stirring constantly, for 1 minute to lightly toast without browning.
- Slowly pour in the milk, whisking until smooth and slightly thickened. Remove from heat and stir in the sour cream until fully combined.
- Stir in the salt, pepper, nutmeg, paprika, and shredded cheddar until the cheese melts and the sauce is smooth.
- Fold in the thawed hash browns until evenly coated, then transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the crushed chips, crackers, or buttered corn flakes over the top.
- Cover and bake 45–50 minutes until hot and bubbly and the potatoes are fork-tender. Uncover and broil 1–2 minutes until the topping is golden. Watch closely to prevent burning.
- Serve hot and enjoy.
Notes
- Thaw potatoes completely to avoid excess liquid.
- Shred your own cheese for the smoothest melt.
- Broil at the end for that classic crunchy top; watch closely.
- Use full-fat sour cream for the creamiest texture and authentic flavor.
Nutrition
Carbohydrates: 52g
Protein: 8g
Fat: 41g
Nutrition information is an approximation.