Cheesy Funeral Potatoes {Au Gratin Potatoes}

These cheesy funeral potatoes (i.e. au gratin potatoes) with that buttery cornflake topping are so easy and delicious! Plus that easy homemade sauce is canned soup free and tastier than ever!

⭐️⭐️⭐️⭐️⭐️ Third time making these potatoes. They are THE BEST and I’ve been making Funeral potatoes for decades. -Lorie

Why This is The Best Recipe for Funeral Potatoes

This popular cheesy potato dish is known by many names, including au gratin potatoes, cheesy potatoes, and other family-specific nicknames. In the west, particularly, a lot of people know this dish as “funeral potatoes” since it is often served with ham at luncheons following a funeral.

No matter what you call them, there is no denying that potatoes smothered in cheesy sauce are exceptionally yummy. And this homemade version is definitely the best. I grew up eating funeral potatoes (not because I went to a lot of funerals, but because my mom served them at Easter dinner and on many a Sunday dinner with chicken or pork chops), so you can trust me on this assessment; I’m kind of an expert in this field.

• A homemade cheesy sauce makes up the base of this potato casserole, which eliminates the need for condensed soup (a popular ingredient in most funeral potato recipes).
• The sauce is so easy and straightforward to make.
• The casserole can be made with potatoes or frozen hash browns.
• Topped with buttery cornflake crumbs, these cheesy potatoes are ultra-creamy, really flavorful, and so delicious.

Important Ingredients Notes

While this recipe is very easy to make, it is helpful to take note of a few important ingredients.

• Potatoes: This recipe works with cooked potatoes OR a 26-ounce bag frozen shredded hash browns. For cooked potatoes, I peel the potatoes, cut them in half or large quarters, and then cook until tender. The key is to prep the potatoes in advance so they can cool completely and thoroughly chill in the fridge before shredding (or cubing in small pieces). Trying to shred them while warm will turn them into mashed potatoes – and that texture doesn’t work well in this dish.
• Cheese: Using freshly grated cheddar cheese will result in a much creamier cheese sauce since pre-shredded cheese is often coated with a powdery substance that prevents it from sticking together, but it also prevents it from melting as smoothly. I prefer using medium or sharp cheddar in this recipe.
• Milk: This recipe works best with 1% or higher fat milk. I don’t recommend using skim milk.
• Flour: All-purpose flour is best in this recipe; however, some readers have reported using a 1:1 gluten-free flour substitute for the all-purpose flour with good results.
• Cornflakes: Measure the cornflakes before crushing (or you’ll end up with too much topping).

Make-Ahead + Slow Cooker Options

Make-Ahead Instructions: To make ahead of time, assemble the potatoes in the baking dish (without the cornflake topping), cover and refrigerate for up to two days. When ready to bake, cover with foil and bake for 15-20 minutes, then uncover, top with the cornflake mixture and bake for another 30-35 minutes until hot and bubbly. 

Slow Cooker Instructions: Once the potatoes have been assembled with the cheese sauce, they can be spread into a greased slow cooker and cooked on low for 4 hours. If doing so, wait to add the cornflake topping until the last hour of cooking.

These cheesy funeral potatoes have been a staple in our house for holidays and every day dinners for almost two decades.

In all those years, I’ve never had the desire to try another version, because these are truly the best!

Cheesy Funeral Potatoes {Au Gratin Potatoes}

Yield: 8 Servings

Prep Time: 20 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 15 minutes mins

4.74 stars (167 ratings)

Print Pin Rate Save Saved!

Ingredients

Potatoes:

• 3 tablespoons salted butter
• ½ cup diced white or yellow onion
• ¼ cup all-purpose flour
• 1 ½ cups low-sodium chicken broth
• 1 cup milk
• 1 ½ teaspoons salt
• ½ teaspoon pepper
• ¼ teaspoon dried thyme leaves (see note)
• 2 cups (228 g) shredded sharp cheddar cheese (see note)
• 5 to 6 medium russet or Yukon Gold potatoes (about 3 pounds), peeled, cooked, cooled and shredded (see note)
• ½ cup (113 g) sour cream

Topping:

• 3 cups (106 g) cornflakes, lightly crushed
• 2 tablespoons butter, melted

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
• For the potatoes, in a large pot set over medium heat, melt the butter. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes.
• Stir in the flour and cook, stirring constantly, for about a minute.
• Slowly add the chicken broth and milk, whisking constantly. Stir in the salt, pepper, and thyme. Bring the mixture to a simmer and cook, stirring frequently, until the mixture is slightly thickened, 5 to 6 minutes.
• Off the heat, add the cheese gradually and stir until completely melted. Add the sour cream and stir until combined.
• Mix in the shredded potatoes and stir until the potatoes are evenly coated with the sauce.
• For the topping, in a medium bowl, toss the cornflakes with the melted butter.
• Evenly spread the potatoes into the prepared baking dish and top with the buttered cornflakes.
• Bake for 40-45 minutes, until hot and bubbly around the edges.
• Let the potatoes rest for 10 minutes before serving. Serve warm.

Notes

Potatoes: This recipe works with cooked potatoes OR a 26-ounce bag frozen shredded hash browns. For cooked potatoes, I peel the potatoes, cut them in half or large quarters, and then simmer in water on the stovetop for about 15 to 18 minutes until tender or pop them in the Instant Pot with 1 cup water and cook on high pressure for 7 minutes. The key is to prep the potatoes in advance so they can cool completely and thoroughly chill in the fridge before shredding (or cubing in small pieces). Trying to shred them while warm will turn them into mashed potatoes – and that texture doesn’t work well in this dish.

Make ahead: To make ahead of time, assemble the potatoes in the baking dish (without the cornflake topping), cover and refrigerate for up to two days. When ready to bake, cover with foil and bake for 15-20 minutes, then uncover, top with the cornflake mixture and bake for another 30-35 minutes until hot and bubbly. 

Author: Mel

Course: Side Dish

Cuisine: American

Method: Bake

Serving: 1 Serving, Calories: 393kcal, Carbohydrates: 40g, Protein: 13g, Fat: 21g, Saturated Fat: 13g, Cholesterol: 59mg, Sodium: 796mg, Fiber: 2g, Sugar: 5g

Recommended Products

White Ceramic 9X13-inch Dish

Cookware

Silicone Spoon

Recipe Source: inspired by a recipe in Cook’s Country as well as my mom’s timeless au gratin potato recipe

Recipe originally published April 2011; updated March 2018 with new pictures/commentary/recipe notes – updated again on February 2026.

Other Recipes Like This:

Creamy Baked Mashed Potatoes with Buttery Parmesan Crumbs {Make-Ahead!}

Cheesy Au Gratin Potatoes

Roasted Garlic and Parmesan Mashed Potatoes

Amazing Instant Pot Mashed Potatoes