Au Gratin Hash Brown Casserole (AKA Funeral Potatoes)


This Au Gratin Hash Brown Casserole is the definition of comfort food! You may now them as “Funeral Potatoes” but I’m working to help the world move past that terrible name – because just why?? That name never should have been.

Au Gratin Hash Brown Casserole

I can’t count how many times I had these at different get togethers growing up. I’m pretty sure that any church dinner party that ever happens in Utah, these kind of potatoes are there. But honestly they are one of the most popular pot luck foods around here and for good reason – they are so delicious!

The thing I never liked about them though was that cream of chicken or cream of mushroom soup that the recipe always had.


Au Gratin Hash Brown Casserole

So my version is cream of whatever free. It’s just made with a roux and milk mixture instead, then a generous dose of tangy sour cream is mixed in along with a nice cheesy blend of sharp cheddar and parmesan cheese.

And you don’t even need to thinly slice or shred potatoes. It just uses the frozen pre-shredded hash browns.

Au Gratin Hash Brown Casserole

It may seem like such a random side dish but it really is so good. I crave this stuff. And I don’t think it’s just because I was raised on it.

Those creamy, cheese potatoes layered with crunchy buttery cornflakes – I mean how could it not be good?

Do a trial run for dinner this weekend to see for yourself, you want these on the Thanksgiving menu this year!


Au Gratin Hash Brown Casserole

5 from 1 vote
These Au Gratin Hash Brown Potatoes are the definition of comfort food! Like a loaded baked potato in casserole form! Perfect for parties and holidays.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12


  • 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
  • 1/4 cup all-purpose flour
  • 2 3/4 cups milk (whole or 2%)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup finely shredded parmesan cheese
  • 1 cup sour cream
  • Salt and freshly ground pepper
  • 4 cups cornflakes, crushed (nearly 2 cups once crushed)
  • 3 Tbsp butter, melted
  • 1 1/2 Tbsp chopped fresh parsley


  1. Preheat oven to 350 degrees.

  2. Melt 4 Tbsp butter in a large saucepan over medium heat. Add onion and saute until softened, about 5 - 6 minutes. 

  3. Add in flour and cook stirring constantly, 1 minute. While whisking pour in milk then cook stirring constantly until mixture comes to a boil.

  4. Remove from heat, add in cheddar cheese and parmesan cheese and stir until melted. 

  5. 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).

  6. 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.

  7. Place cornflakes in a gallon size resealable bag, seal bag and crush with a rolling pin to roughly pebble size bits. 

  8. Add 3 Tbsp melted butter to cornflake mixture then seal bag and toss to evenly coat with butter. Sprinkle cornflake mixture evenly over casserole.

  9. Bake in preheated oven until hot throughout, about 40 - 50 minutes. Garnish with parsley and serve warm.

  10. Recipe source: Cooking Classy

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  • Dixie Smith: Could these be made in a crock pot and used for a big gathering?? September 23, 2018 at 5:56pm Reply

    • Jaclyn: Without further recipe testing I can’t say for sure sorry. September 24, 2018 at 11:27am Reply

  • Linda Ramirez: I tried this one, and it’s great! I love funeral potatoes, and the only reason I haven’t made them more is because everyone wants to make it with soup. I hate that! This recipe is perfect. I added broccoli and smoked sausage, and made it a meal. It worked like a dream. Thanks so much. February 5, 2018 at 12:26am Reply

    • Jaclyn: Thanks Linda! So glad you liked them! February 8, 2018 at 5:36pm Reply

  • Malina: I am from the heart of Utah and grew up on this dish (of course.) I have been searching for a recipe that doesn’t use cream of something as the base, and since I love your recipes decided to search your site. Bingo! Making it tonight for our special family Christmas dinner. Thank you so much. It looks delicious! December 22, 2017 at 11:55am Reply

    • Jaclyn: You’re welcome! Hope you love them Malina! December 22, 2017 at 3:55pm Reply

  • Barbara: This sounds so yummy and a comfort food! Thinking about adding chicken (maybe shredded rotisserie) to the recipe – could this be added without altering original recipe or are tweaks recommended?
    Thanks so much! ???? November 12, 2017 at 11:32am Reply

    • Jaclyn: I personally would just recommend serving the chicken on the side, but maybe that’s because I’ve never had it any other way :). It may overcook the chicken. November 12, 2017 at 10:08pm Reply

  • Emily: I renamed them party potatoes in my family! November 11, 2017 at 9:09pm Reply

    • Jaclyn: I love it! So much more fitting! November 11, 2017 at 9:13pm Reply

  • EmilyH: I, too, grew up with these. But we called them Cornflake Potatoes, which is less off-putting than Funeral Potatoes. ???? November 11, 2017 at 12:23pm Reply

    • Jaclyn: I like that name much better :)! November 11, 2017 at 9:08pm Reply

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