Time Traveling Table

Funeral potatoes are the ripped jeans to potatoes au gratin’s slacks, they’re similar ideas, just with a lot more personality and a little less fuss. This beloved dish earned its name because it became a staple at post-funeral gatherings, especially in the Mountain West communities, where it was served to grieving families as the ultimate comfort food. But don’t let the somber name fool you, funeral potatoes have since broken free of their original setting and are now a favorite at holidays, potlucks, and family dinners all across the country.

Casseroles were already common in America by the early 20th century, this particular recipe really took off in the 1950s and ’60s, thanks to the rise of convenience foods after World War II.

What makes funeral potatoes so enduring is their unapologetic heartiness, cheesy, creamy, crispy, and deeply satisfying. Whether you’re feeding a crowd or just craving some nostalgic comfort, this dish promises the kind of cozy, crowd-pleasing goodness that brings people together.

Ingredients:

• 6 medium Russet potatoes, cooked, peeled, shredded or diced. For ultra hack, use frozen hash browns
• 1 can (10 ½ oz) Campbell’s Condensed Cream of Chicken Soup
• 1 cup sour cream
• 1 ½ cups shredded cheddar cheese
• ½ cup melted butter
• 2 cups cornflakes, crushed
• ¼ cup melted butter (for topping)

Instructions:

1. Preheat oven to 350°F (177°C).
2. In a large bowl, mix potatoes, soup, sour cream, cheddar cheese, and ½ cup melted butter.
3. Spread mixture into a greased 9×13” baking dish.
4. Toss cornflakes with ¼ cup melted butter; sprinkle over top.
5. Bake uncovered for 45–50 minutes, until bubbly and golden.