Party Potatoes Recipe (Crunchy Cheesy Funeral Potatoes)

This party potatoes recipe takes the best elements of my hashbrown casserole and stewed potatoes to make the ultimate dish for hosting. Frozen hash browns, cheddar, and a quick corn-flake crunch bake into the kind of bubbly side dish that vanishes before the main course hits the table!

Why I Love These Party Potatoes

These party potatoes (also known as funeral potatoes or cheesy potatoes) have all the best parts of loaded hash brown casserole and cheesy au gratin, baked together into one irresistible dish—without any of the fussy prep. There’s no peeling, no cubing, and no babysitting a skillet. Just mix, spread, and bake. The creamy potato base is rich and cheesy, while the buttery, crunchy topping stays crisp—even if you make them ahead and bring them to a potluck or tailgate.

One of my favorite things about this recipe is how easily it scales. I’ve made it for intimate family dinners and for massive holiday spreads, and it always gets eaten first. You can assemble the whole dish a day in advance, stash it in the fridge, and pop it into the oven right before serving. I love making it ahead of time when I'm hosting a lot of people; it takes the stress out of having to prepare what feels like a million dishes in just a few hours! 

This is the kind of recipe that works on any occasion—from Easter brunch to game day—and it’s my secret weapon for a side dish that’s low-effort but tastes like it too all day. Once you make these party potatoes for a crowd, you’ll be asked to bring them again and again.

Ingredients You’ll Need

• 1 lb frozen shredded hash browns, thawed
• 2 cups shredded cheddar cheese
• 1 (10.5-oz) can cream of chicken soup
• 2 cups sour cream
• 1 tablespoon garlic powder
• Salt and pepper, to taste
• 2 cups corn flakes, lightly crushed
• 4 tablespoon unsalted butter, melted

How To Make Party Potatoes

Step 1: Preheat & Grease

Preheat the oven to 350 °F (175 °C) and lightly grease a 9 × 13-inch baking dish.

Step 2: Mix the Filling

In a large bowl, combine the thawed hash browns, shredded cheddar, cream of chicken soup, sour cream, garlic powder, salt, and pepper, stirring until every potato shred is coated.

Step 3: Fill the Dish

Spread the potato mixture evenly into the prepared baking dish, pressing gently into the corners.

Step 4: Add the Crunchy Topping

In a separate bowl, toss the crushed corn flakes with the melted butter, then sprinkle the buttery crumbs evenly over the top of the casserole.

Step 5: Bake

Bake for 50–60 minutes, until the edges are bubbling and the corn-flake topping is a deep golden brown.

Step 6: Rest & Serve

Let the casserole rest for 10 minutes so the cheesy filling sets, then scoop and serve hot.

Expert Tips

• Thaw for Even Creaminess – Frozen hash browns are loaded with ice crystals; mixing them in straight from the freezer waters down the sauce and leaves icy pockets. Thaw in the fridge or zap in the microwave on defrost until pliable but still cold—excess moisture stays low, so the sauce bakes thick instead of soupy.
• Sour-Cream Science – Two full cups might look like overkill, but sour cream’s lactic acid tenderizes potato shreds and keeps the dairy emulsion stable at 350 °F—no greasy separation, just velvety sauce. I tried reducing to one cup once; the casserole baked up drier and had a tangy punch without the creamy balance.
• Corn-Flake Crunch Timing – Butter coats each flake, so oven heat toasts them like mini croutons. If flakes go on dry they burn before the center is hot; if they’re buried under cheese they steam and lose crunch. Mixing with butter first and scattering on top gives shatter-crisp texture clear through a one-hour bake.
• Season in the Bowl, Not on Top – Salt dissolves only where it lands; seasoning the base mixture ensures every bite, not just the surface, pops with flavor. Because cream-of-chicken soup is salty, start with ½ teaspoon salt, taste, and add more if your taste buds say so.
• Rest Equals Clean Scoops – Right out of the oven the cheese is molten and the sauce looks loose. A 10-minute rest lets starches re-gel and cheese proteins firm, so each serving holds together instead of sliding into a cheesy puddle on the plate.

Party Potatoes Recipe Variations 

• Bacon Cheddar Ranch – Stir ½ cup cooked crumbled bacon and 1 tablespoon ranch seasoning into the potato mix.
• Jalapeño Popper – Swap half the cheddar for pepper Jack, fold in ¼ cup diced pickled jalapeños, and add a dash of hot sauce.
• Broccoli Cheddar – Mix in 1 cup thawed, chopped frozen broccoli for a veggie boost.
• Gluten-Free Crunch – Replace corn flakes with crushed pork rinds or gluten-free rice cereal.

FAQs About This Party Potatoes Recipe

Can I assemble party potatoes ahead of time?

Yes. You can prepare the entire casserole—without baking—up to 24 hours in advance. Cover it tightly with foil or plastic wrap and refrigerate. When ready to bake, place it straight from the fridge into a preheated oven, adding about 5 extra minutes to the baking time to ensure it heats through evenly.

Can I freeze party potatoes?

You can freeze party potatoes after baking. Let the casserole cool completely, then wrap it tightly in plastic wrap followed by a layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 325°F oven until hot in the center.

What if I only have fresh potatoes instead of frozen hash browns?

You can swap in fresh potatoes. Shred about 1 pound of russet potatoes, rinse them under cold water to remove excess starch, and squeeze them dry in a clean kitchen towel. Use them in place of the frozen hash browns, noting that the bake time may increase by about 5 minutes.

Can I make this casserole without sour cream?

Yes. For a healthier swap or extra protein, you can use plain Greek yogurt in place of sour cream. This will make the sauce slightly tangier but still creamy and flavorful.

How should I store and reheat leftovers?

Cover and refrigerate leftovers for up to 4 days. For best results, reheat in a 350°F oven for about 10 minutes to revive the crunchy topping. Avoid microwaving if possible, as it can make the topping soggy.

Final Thoughts

These cheesy, crunchy party potatoes earn an invite to every potluck I attend—people scoop seconds before they even taste the main dish. Mix, bake, and watch the casserole dish come back empty! Leave a review and comment below!

More Potato Recipes To Try Next

• Mississippi mud potatoes
• Cream cheese mashed potatoes
• Cajun mashed potatoes
• Chicken and mashed potatoes