Au Gratin Hash Brown Casserole, or more commonly known as Funeral Potatoes, are absolute comfort food! Shredded potatoes are coated with a rich cheesy sauce and covered with a crisp and flaky, buttery topping.I’m quite certain that funeral potatoes had a way of showing up to any large potluck type gathering we attended growing up in Utah in the 90’s.Truly they have such an odd name which I believe was given because they were a common side dish served at funeral lunches.

If I were to have chosen a name I’d go with something seeming more appropriate such as Au Gratin Hash Brown Casserole.Which basically sums up what it is reminiscent of.Nonetheless it’s an excellent side dish that’s perfect for large get togethers.

One thing found in traditional funeral potatoes that many of us don’t care for anymore, is the cream of chicken or cream of mushroom soup.So my version is canned condensed soup-less.It’s just made with a roux and milk mixture instead, then a generous dose of tangy sour cream, along with a nice cheesy blend of sharp cheddar and parmesan cheese.

And you don’t even need to thinly slice or shred potatoes.It simplified using frozen, pre-shredded hash browns to save time.It’s a great recipe to switch things up on your holiday menu coming up.

Potatoes, cheese, a creamy base and a crisp topping, you know they’re going to be good! Ingredients for Funeral Potatoes Hash browns: Store-bought hash browns work best here since they are par

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