At work we periodically have pot luck lunches. Years ago on the sign up sheet for one such pot luck appeared the listing “those potatoes”. As you can imagine, it caused many inquiries as to what exactly that was. It turns out “those potatoes” are a yummy, ooey gooey potato side dish that is great with almost any main course. In the years since that first pot luck sometime in the ’90s, I have also heard this recipe called funeral potatoes.
2 one pound bags of Simply Potatoes Hash Browns (If you like a tiny bit of spice, choose their Southwest Hash Browns)
1/2 cup butter
1/4 cup chopped onions
8 ounces shredded cheddar cheese
1 can cream of chicken soup
8 ounces of sour cream
2 cups crushed cornflakes
In a large bowl mix potatoes, 1/4 cup of the softened butter, onions, soup, cheese and sour cream. Press into a 9×13 buttered pan. To make topping, melt the remaining 1/4 cup butter and pour over the crushed corn flakes. Mix them well and sprinkle them over the top. Bake at 350 ° for one hour. They will come out of the oven all bubbly and smelling just wonderful. I use an old white Corning Ware pan that comes with a padded carrier. It allows me to get the super hot casserole to the office with the food still bubbling.
“Those potatoes” are best served hot, but are also fine at room temp. To jazz up the recipe, I’ve added chopped green or red peppers and hot sauce for a more southwestern flair. You can make this recipe the night before and do the corn flake crumb topping just before you put it in the oven.
This is my go to dish now for pot lucks and my family requests it when we are cooking anything on the grill from burgers to steaks to salmon, this dish goes with everything!
Editor’s Note: We originally published this article in June 2013. We have edited it for freshness, accuracy and comprehensiveness.