Jalapeño Cheddar Funeral Potatoes (Print)

Cheesy potatoes with jalapeños and a crunchy topping deliver a creamy, spicy side dish everyone enjoys.

# Components:

→ 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

# Directions:

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.

# Expert Advice:

01 -
  • The jalapeños transform a classic into something that doesn't put you to sleep at the table.
  • Crispy cornflake topping shatters when your fork hits it, which honestly makes eating a casserole feel a little celebratory.
  • You can make it the day before and bake it fresh, which means less stress when you're already managing a dozen other dishes.
02 -
  • Thaw your potatoes properly by setting them in a colander over the sink; frozen potatoes release water as they thaw, and that water will make your casserole watery and sad if you don't let it drain.
  • Taste the raw filling before it goes in the oven—this is your last chance to adjust salt and heat, and it takes two seconds but changes everything.
  • The cornflakes get crunchier as the casserole cools, so don't judge the texture straight from the oven.
03 -
  • Don't use pre-shredded cheese if you can help it; the anti-caking agents make it grainier in a hot sauce, so block cheese shredded on a box grater melts cleaner.
  • If your casserole looks like it's browning too fast on top, lay a piece of foil loosely over it for the last 15 minutes of baking—the filling will keep cooking while the topping stays golden.
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