Jalapeño Cheddar Funeral Potatoes (Print Version)

A creamy, cheesy casserole with tender potatoes, sharp cheddar, and a hint of jalapeño spice.

# What You'll Need:

→ 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
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 to Follow:

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.

# Additional Tips::

01 -
  • It's a make-ahead dream: Assemble everything the night before and just pop it in the oven when you need it.
  • The jalapeños add a quiet kick that sneaks up on you instead of shouting, perfect if you want heat without overwhelming the cheese.
  • Feeds a crowd without stress because one pan handles eight people, and everyone tends to be satisfied without you needing to prepare five different sides.
02 -
  • Don't skip thawing the potatoes: Frozen potatoes that go straight into the oven release water as they thaw, turning your casserole watery and sad.
  • The cornflake coating really matters: I once tried using plain crushed cornflakes without butter, thinking I was being clever, and the top turned pale and chewy instead of crispy and golden.
03 -
  • Grate your own cheddar if you can: Pre-shredded cheese has anti-caking agents that make the sauce slightly less silky, and you'll notice the difference.
  • Don't rush the cornflake coating: Taking a minute to make sure every piece gets butter means the difference between a topping and a garnish.
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