Jalapeño Cheddar Funeral Potatoes (Print Version)

A creamy blend of potatoes, sharp cheddar, and jalapeños baked to golden perfection.

# Ingredient List:

→ Potatoes and Base

01 - 32 oz frozen shredded hash brown potatoes, thawed
02 - 2 cups sharp cheddar cheese, shredded
03 - 1 cup sour cream
04 - 1 can (10.5 oz) condensed cream of chicken soup or cream of mushroom soup
05 - 1/2 cup unsalted butter, melted
06 - 1/2 cup whole milk

→ Flavorings

07 - 2 medium jalapeños, seeded and finely diced
08 - 1/2 cup yellow onion, finely chopped
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper

→ Topping

12 - 2 cups cornflakes, lightly crushed
13 - 1/4 cup unsalted butter, melted

# Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray or butter.
02 - In a large mixing bowl, combine thawed hash brown potatoes, shredded cheddar cheese, sour cream, condensed soup, 1/2 cup melted butter, milk, diced jalapeños, chopped onion, garlic powder, salt, and pepper. Mix until well combined.
03 - Spread the potato mixture evenly into the prepared baking dish.
04 - In a separate bowl, toss crushed cornflakes with 1/4 cup melted butter until evenly coated.
05 - Sprinkle the buttered cornflakes evenly over the potato mixture.
06 - Bake, uncovered, for 40-45 minutes, or until the top is golden brown and the edges are bubbling.
07 - Let cool for 10 minutes before serving.

# Helpful Hints:

01 -
  • The combination of sharp cheddar and cream creates this velvet texture that makes even frozen potatoes feel restaurant-quality.
  • Jalapeños add just enough heat to make your guests ask what makes it taste so interesting without being too spicy for anyone.
  • A cornflake topping gives you that satisfying crunch that keeps people coming back for seconds.
  • It comes together in 20 minutes of prep, which means you can actually enjoy the gathering instead of sweating in the kitchen.
02 -
  • Don't skip the thawing of frozen potatoes or they'll release water during baking and make the casserole soupy no matter how careful you are with proportions.
  • Always taste the uncooked mixture and adjust seasonings before it goes in the oven—you can't fix underseasoned potatoes after they've baked.
  • The cornflake topping will only stay crispy if you serve it within a couple hours; after that it softens as steam rises, so this isn't a make-ahead-for-days situation.
03 -
  • The difference between decent funeral potatoes and ones people actually crave is using truly sharp cheddar and not skimping—that mild stuff you grab casually won't give you the depth this dish deserves.
  • If your potatoes seem watery after thawing, gently squeeze them in a clean kitchen towel to remove excess moisture before mixing, which prevents a soupy casserole that takes forever to bake through.
Go Back