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+ servings
A spoon scooping up creamy funeral potatoes with crushed potato chips on top.
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5 from 5 votes

Funeral Potatoes

These creamy funeral potatoes can be made with fresh or frozen potatoes and baked in the oven or in the Crock Pot! They are easy to make-ahead of time and make a great recipe for a potluck!


  • 32 oz. bag shredded hash browns, thawed and patted dry
  • 1 stick butter
  • 1 small onion, diced
  • 2 cloves fresh garlic, diced
  • 10.75 oz. cream of chicken soup
  • 16 oz. sour cream, equal to 2 cups
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 dash hot sauce
  • 2 cups cheddar cheese, separated (I use half mild half sharp)


  • 2 cups ridged potato chips, slightly crushed
  • 1 Tablespoon butter, melted
  • 1/3 cup Parmesan cheese, grated


  • Chives, diced


  • Preheat oven to 350 degrees.

Soften onions and garlic

  • Melt 3 Tablespoons butter in a large saucepan over medium heat. Add the diced onions and cook for 4 minutes. Add the garlic and cook for 1 additional minute.

Assemble Casserole

  • Add the remaining 5 tablespoons butter until melted. Remove from heat.
  • Stir in cream of chicken soup, sour cream, salt/pepper, hot sauce. Set aside ½ cup of cheese and add the rest to the saucepan mixture.
  • Use a silicone spatula to stir in the potatoes until well-combined.
  • Transfer to a lightly greased 9 x 13 baking dish. Top with remaining ½ cup cheese.

Add Topping and Bake

  • Combine the melted butter, potato chips, and Parmesan cheese. Spread evenly over the potatoes.
  • Bake, uncovered, for 40 minutes. Let it sit for 5 minutes prior to serving. Garnish with chives if desired.



How to thaw frozen hash browns:
• Place the package in the refrigerator overnight.
• Defrost them in the microwave.
• Let them sit at room temperature in a large bowl for about 45 minutes.

Using Fresh Potatoes:
  • If using fresh potatoes, rinse them thoroughly with cold water and pat completely dry. You’ll need about 10 cups shredded potatoes.

Crock Pot Method:
  • Assemble as indicated in recipe, reserving some of the cheese to top it with. Place in a lightly greased Crock Pot.
  • Heat on low for 4-5 hours or high for 3+1/2. 
  • Top with Cheddar and Parmesan cheese, cover until melted.
  • Sprinkle with slightly crushed potato chips. (No need to toss them with butter as that's more conducive for the oven.)


Calories: 375kcal, Carbohydrates: 28g, Protein: 11g, Fat: 25g, Saturated Fat: 12g, Cholesterol: 53mg, Sodium: 518mg, Potassium: 640mg, Fiber: 2g, Sugar: 2g, Vitamin A: 570IU, Vitamin C: 12mg, Calcium: 269mg, Iron: 1mg