Cheesy Hashbrown Potatoes are perfect for any holiday dinner! You may also know these as a funeral potato recipe, but no matter what you call them, they are completely delicious. My recipe uses a parmesan and panko breadcrumb topping for a perfect crunch in every bite.
The origin of this recipe comes from the Lion House Restaurant in Salt Lake City but over the years, I have made quite a few changes to make it even better than the original. We eat these yummy cheesy hashbrown potatoes aka funeral potatoes, every Easter dinner with our ham.
What are funeral potatoes?
This cheesy potato recipe gets it’s “funeral potato” name because it is often served as part of the traditional after-funeral meal for family and friends. It goes by many different names, including hash brown casserole, party potatoes, or cheesy potato casserole.
Can you make cheesy potatoes ahead of time?
Yes, you can make cheesy potatoes up to three days ahead of when you plan to serve it. Prepare it fully as instructed, but do not bake it. Cover it tightly with plastic wrap and keep the dish in the refrigerator until you are ready to bake then bake as directed.
Can cheesy potatoes be frozen?
You can freeze a pan of cheesy potatoes before they are baked. Cover them tightly with plastic wrap then place in the freezer for up to three months. You can bake them from frozen at 325 degrees for 90 minutes or until it is hot and bubbly. You can also thaw it in the fridge and then bake it according to the recipe.
What goes with cheesy potatoes?
The obvious answer is the classic pairing of cheesy potatoes and ham. However, these potatoes also go very well with pork chops, chicken, and steak, especially if they are grilled. If you are a vegetarian, they are amazing with a large salad.
Cheesy Potatoes Step by Step Video
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Frozen hashbrowns are transformed into a killer cheesy side dish for your Easter or Christmas dinner! Honestly, I make these year round because we love them so much.
Total Time:1 hour 5 minutes
Yield:12 servings 1x
Ingredients
Scale
1 (30-ounce) bag frozen shredded hashbrown potatoes
5 tablespoons salted butter, melted and divided
1 cup sour cream
1 (10-ounce) can cream of chicken soup
1 cup milk
2 green onions, chopped
1 3/4 cups shredded cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 cup panko breadcrumbs
2 tablespoons freshly grated parmesan cheese
Instructions
Preheat oven to 350 degrees and grease a 9×13″ pan with nonstick spray.
Place hashbrowns in pan and drizzle over 3 tablespoons of butter.
In a medium bowl, combine sour cream, soup, milk, onions, cheese, salt, pepper, and garlic. Pour over potatoes and evenly spread.
In a small bowl, mix together panko, parmesan, and remaining 2 tablespoons butter. Sprinkle over the potatoes and bake for 1 hour*
Notes
*You can thaw the frozen hashbrowns before assembly, which would reduce cooking time to 35 minutes.
Author:Carole Jones
Prep Time:5 minutes
Cook Time:60 minutes
Category:Side dish
Method:Baking
Cuisine:American
Nutrition
Serving Size:1/12th
Calories:211 kcal
Sugar:3 g
Sodium:242 mg
Fat:12 g
Saturated Fat:6 g
Unsaturated Fat:3 g
Trans Fat:0 g
Carbohydrates:18 g
Fiber:2 g
Protein:7 g
Cholesterol:35 mg
Carole Jones
Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.
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