Funeral Potatoes

A popular dish in the Mountain West is funeral potatoes, often served as a kind service to a mourning family (with ham) at a loved one’s funeral. Even though it’s associated with funerals, I look forward to enjoying these potatoes every time we have ham. Traditionally, it’s topped with bread or corn flake crumbs. But I’m not a fan of the crumbs–so I generally top with lots of cheese, which I am a fan of, haha. This is adapted from a cookbook, but with more cheese and no crumbs.

If you’re making it gluten free, you buy gluten free cream of chicken soup (which can be hard to find in stock, so plan ahead) or make your own version of it (I haven’t found a great option yet, though). Also be careful that your sour cream hasn’t been contaminated from touching flour tortillas in the past or something else with gluten.

Funeral Potatoes

  • Servings: 8?
  • Difficulty: easy
  • Print

The perfect cheesy accompaniment to a ham dinner.


  • 32 oz. bag frozen Hash Browns
  • 2 (10 ¾ oz.) cans Cream of Chicken Soup (or gluten free cream of chicken soup)
  • 2 c. Sour Cream
  • 1 c. shredded Cheddar Cheese (plus extra cheese to top)
  • ½ c. Butter, melted
  • 1/3 c. Onion, chopped


In a large bowl, combine soup, sour cream, 1 c. cheese, butter, and onions. Gently blend hash browns into mixture until well mixed. Turn out into a greased 9×13 pan. Top with a generous layer of cheddar cheese. Bake at 350° for 30 minutes or cheese is lightly brown.

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