Sour Cream Potatoes

If you’ve ever been to a church potluck in the Midwest or South, you’ve had these potatoes. Frozen hash browns mixed with sour cream, cream of chicken soup, cheddar cheese, and diced onion, then baked under a crunchy layer of buttered cornflakes. They go by a lot of names: funeral potatoes, party potatoes, company potatoes. Whatever you call them, the pan always comes back empty.

The cream of chicken soup and sour cream together create a rich, tangy base that binds the hash browns into a cohesive casserole instead of a pile of loose shredded potatoes. The cheese melts through everything during the first 45-minute bake, and by the time you add the cornflake topping, the interior is already bubbling and creamy.

That cornflake crust is what makes this version stand out. Crushed cornflakes tossed with melted butter go on top for the last 15 minutes, browning into a golden, shattery lid that crunches against the creamy potatoes underneath.

Kitchen Tips

• Thaw the hash browns completely before mixing. Frozen potatoes release water as they bake and will make the casserole soupy instead of creamy.
• Crush the cornflakes coarsely, not into dust. You want visible flakes that create texture, not a fine powder that dissolves into the butter.
• Let the casserole rest for 5 to 10 minutes after pulling from the oven. The filling sets up slightly and slices cleaner.

Variations

• Swap cream of chicken for cream of mushroom soup for a slightly earthier flavor.
• Add crumbled cooked bacon to the potato mixture for a loaded potato casserole.
• Use tater tots instead of hash browns for a fun, retro presentation that kids love.