Recipe: Cheesy Potatoes

These are also known as Funeral Potatoes, but they are awesome for any special occasion. I love to make them with Roast or with a Ham.

You can easily make these and have them be a main dish by adding in diced ham or leave them as a side dish served alongside Ham, Turkey or Roast.

A lot of times, they are taken to funerals, which is how they got their nickname of Funeral Potatoes.

Ingredients needed

  • Potatoes
  • Cheese
  • Onion
  • Sour cream
  • Cream of chicken
  • Salt & Pepper
  • Cornflakes

How to make Cheesy Potatoes

  1. Peel and cube potatoes.
  2. Boil the potatoes until tender.
  3. Preheat oven to 350 degrees.
  4. In a large bowl, combine soup, sour cream, salt and pepper.
  5. Add in potatoes, cheese and onions. Stir together.
  6. Place in a 9X13 pan.
  7. Crush up cornflakes and sprinkle on top.
  8. Bake at 350 degrees for about an hour, or until the cheese is all bubbly.

Crunch or no crunch?

I have always made these without the cornflakes, until I married my husband. He loves the crunch aspect and so now I will add cornflakes to half of the pan, giving us both what we like.

Keep in mind that when adding the cornflakes, it’s best to eat them right away, otherwise the cornflakes tend to go soft and soggy.

Cheesy potatoes

Some of the ways we serve these potatoes are with sandwiches, roast or ham. It’s a side dish that can go with many meals.

You can also make these with frozen potatoes if that’s your preference.

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Cheesy Potatoes

Super cheesy, delicious and topped with a little crunch makes it so these are the perfect cheesy potatoes for any special dinner.
Course: Side Dish
Cuisine: American
Author: Simply Heidi


  • 10-15 med potatoes diced, cooked
  • 1 med Onion diced
  • 16 oz Sour cream
  • 1 can Cream of chicken
  • 2 cups Cheddar cheese shredded
  • 3/4 tsp Salt
  • 1/4 tsp pepper
  • Cornflakes *optional – crushed


  • Peel and cube potatoes.
  • Boil the potatoes until tender.
  • Preheat oven to 350 degrees
  • In a large bowl combine soup, sour cream, salt and pepper.
  • Add in potatoes, cheese and onions. Stir together.
  • Place in a 9X13 pan.
  • Crush up cornflakes and sprinkle on top.
  • Bake at 350 degrees for about 60 minutes, or until cheese is bubbly.


    • I prefer these without the cornflakes, my husband prefers the cornflakes. I usually will make these and then cover half the pan with cornflakes, leaving the other half cornflake free. The cornflakes get soggy if it sits too long or if you eat them as leftovers (which these are still bomb the next day). 
    • You can serve this as a main dish if you prefer and you can even add ham to the potatoes to give it more protein. 
    • People will often make these with shredded hashbrowns instead of potatoes, and you totally can. It will be about 30’ish oz of frozen hashbrowns, thawed.
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