Ree Drummond’s Funeral Potatoes Recipe: Creamy, Cheesy Comfort in Every Bite

There’s a reason Ree Drummond’s funeral potatoes have become legendary in comfort food circles. This dish transforms simple ingredients—shredded potatoes, creamy soup, and plenty of cheese—into something that feels like a warm hug on a plate. The combination of crispy topping and velvety interior makes it irresistible at any gathering.

Perfect for potlucks or family dinners, these potatoes deliver that signature Pioneer Woman richness without complicated techniques. A brief bake at 375°F creates golden edges while keeping the center perfectly creamy. It’s the kind of side dish that disappears first—and gets requested again and again.

Ingredients for Ree Drummond Funeral Potatoes

This legendary comfort dish combines frozen hash browns, creamy soup base, and sharp cheddar for that signature Pioneer Woman richness everyone loves.

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The quality of the potatoes and cheese determines the final texture. Ore-Ida frozen shredded hash browns are the gold standard—they maintain structure during baking. For the cheddar, Cabot Seriously Sharp or Tillamook Medium deliver the ideal melt and flavor profile. The corn flakes topping should be plain Kellogg’s—generic brands often lack the necessary crispness. Professional kitchens use Diamond Crystal kosher salt for its clean flavor and precise measurement control.

For dietary adaptations, substitute cream of mushroom soup to maintain vegetarian status while preserving creaminess. The sour cream can be replaced with full-fat Greek yogurt at a 1:1 ratio for tangier results. If avoiding dairy entirely, Kite Hill almond-based cream cheese blended with vegetable broth creates a comparable base. The butter can be swapped for Miyoko’s cultured vegan butter without textural compromise. Always freshly grate cheeses—pre-shredded contains anti-caking agents that inhibit proper melting.

Assemble components just before baking to prevent sogginess. The unbaked casserole can be refrigerated for 24 hours before cooking—add 10 minutes to bake time if cold. Leftovers maintain quality for 4-5 days refrigerated or 3 months frozen. Reheat covered at 350°F until internal temperature reaches 165°F. For make-ahead convenience, prepare the topping separately and add just before baking to preserve crunch.

Step-by-Step Instructions for Funeral Potatoes

This method delivers perfectly creamy, cheesy potatoes with a crispy topping every time.

Step 1: Prepare the Potato Base

Begin by thoroughly thawing the 32 oz frozen shredded hash brown potatoes according to package instructions. I recommend spreading them on paper towels to absorb excess moisture, which prevents a watery final dish. Transfer the dried potatoes to a large mixing bowl.

In a separate bowl, whisk together the 2 cans cream of chicken soup, 2 cups sour cream, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper until completely smooth. This creamy base provides the signature richness of the dish. Pour the mixture over the potatoes and fold gently with a silicone spatula until evenly coated.

Step 2: Incorporate the Cheese and Aromatics

In a skillet over medium heat, melt the 0.5 cup unsalted butter. Add the finely diced yellow onion and sauté for 4-5 minutes until translucent and softened. Add the minced garlic cloves and cook for an additional 30 seconds until fragrant but not browned.

Remove from heat and stir this aromatic mixture into the potato base. Then fold in 2 cups sharp cheddar cheese (freshly shredded for optimal meltability). The cheese should distribute evenly throughout the mixture, creating pockets of melted goodness in every bite. If the mixture appears too thick, add the 0.5 cup whole milk to achieve a creamy, spreadable consistency.

Step 3: Assemble and Prepare the Topping

Transfer the potato mixture to a 9×13-inch baking dish that’s been lightly greased with butter or cooking spray. Spread it into an even layer using the back of a spoon or offset spatula. The surface should be smooth but not compacted.

For the topping, combine the 2 cups crushed corn flakes cereal with the 0.5 cup parmesan cheese in a small bowl. The corn flakes should be crushed to pea-sized pieces for optimal texture. Sprinkle this mixture evenly over the potatoes, pressing down lightly so it adheres to the surface. This creates the signature crispy contrast to the creamy interior.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Bake the potatoes uncovered for 45-50 minutes until the edges are bubbling vigorously and the topping is deep golden brown. You’ll know it’s ready when the corn flake crust is crisp to the touch and the center no longer jiggles when gently shaken.

For the final touch, broil for 1-2 minutes on high to achieve maximum crispiness on the topping. Watch carefully during this step as the corn flakes can burn quickly. Let the dish rest for 10 minutes before serving to allow the creamy interior to set slightly, making it easier to serve neat portions.

Pro Cooking Tips for Perfect Results

Perfect Potato Prep

The key to avoiding watery potatoes starts with proper thawing. I spread the 32 oz frozen shredded hash browns on clean kitchen towels and pat them completely dry. This removes excess moisture that would otherwise dilute the creamy sauce. For even better results, let them sit at room temperature for 20 minutes after thawing. 💡

Cheese Selection Secrets

Ree’s signature richness comes from using block cheddar that you shred yourself. I recommend Cabot Seriously Sharp for its perfect melt and tangy flavor. Avoid pre-shredded cheese at all costs—the anti-caking agents prevent that gooey texture we’re after. For extra depth, mix in ½ cup Gruyère with the cheddar.

Layering Flavors

Don’t skip sautéing the onion and garlic—this builds the flavor foundation. I cook them in the ½ cup butter until just golden, not browned. The residual heat from the pan continues cooking them slightly when mixed into the potatoes. This creates little pockets of sweet, aromatic flavor throughout the dish.

Topping Texture Trick

The corn flake topping needs to be crushed to pea-sized pieces—not powder. I pulse them in a food processor for 3-4 one-second bursts. Mix with the Parmesan right before sprinkling to prevent the cereal from getting soggy. Press lightly into the potato mixture so it adheres but doesn’t compact.

Oven Position Matters

Place your baking dish on the middle rack for even cooking. If your oven has hot spots, rotate the dish halfway through baking. The final 1-2 minute broil should be done with the rack in the upper third position for maximum crispiness without burning.

Resting for Success

That 10-minute rest isn’t optional—it lets the creamy center set while the topping stays crisp. I cover the dish loosely with foil during this time to keep it warm. If serving from the baking dish, run a knife around the edges first for clean portions. The flavors actually improve after 30 minutes of resting. 🥔

Frequently Asked Questions