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Funeral Potatoes

These Funeral Potatoes (or cheesy potatoes) are the ultimate comfort food made with fresh shredded or diced potatoes. They are perfect for your holiday table, but really delicious the whole year and no one will ever taste these are vegan. 

Top view in a portion of the Funeral Potatoes on a small plate.

Potatoes are always an amazing idea for a recipe, comforting, filling, satisfying.

These are the attributes that come clearly to my mind when I’m thinking about these Nacho Fries, the Smashed Potatoes, or my Greek Lemon Potatoes.

Ingredients for these Funeral Potatoes collected on a wooden board.

Shredded potatoes are prefried in a medium size frying pan.

Why these are the best Funeral Potatoes

I tell you why once served you can be sure everyone will have finished the Funeral Potatoes in no time.

First, I made these without canned soup. Instead I make a fantastic sauce which will put any canned soup to shame.

Fresh potatoes are used instead of frozen one, that makes the most amazing texture.

Mixing flour in melted butter to make the creamy white sauce.

The seasoning is what makes this potato casserole so good: garlic, onion powder and nutmeg. 

Step by step pictures show you everything what is needed to get the best result of the Funeral Potatoes in no time for you.

In a small saucepan butter is melted and mixed with sour cream, and vegetable broth.

What you need for this Funeral Potatoes recipe

  • Potatoes
  • Olive oil
  • Flour
  • Vegan sour cream
  • Vegan butter
  • Vegetable broth

Spices are added to the creamy white sauce and mixed all together in a saucepan.

Pre-fried shredded potatoes are mixed with the white sauce in a large mixing bowl.

  • Garlic powder
  • Onion powder
  • Nutmeg
  • Vegan cheddar
  • Cornflakes

Vegan cheese shreds and more sour cream is mixed in the large bowl.

How to make Funeral Potatoes

As you can see in my step by step pictures I use shredded potatoes. First, peel the potatoes and give them a good rinse under cold water to clean. Then shred the potatoes with a grater. You can also use a vegetable peeler or a food processor with a grater attachment.

Before you are going to start: preheat oven to 360°F and get a 8×11 inch casserole dish ready.

In a pan heat olive oil. Add potatoes and fry them. At the same time, in a casserole, heat 3 Tbsp of vegan butter. Mix in flour, vegetable broth, 1 cup of vegan sour cream (reserve other cup), garlic and onion powder, and nutmeg.

Cook until everything is creamy and thickens, then remove from heat.

Showing the potato mox in the large bowl after all ingredients are well combined. Corn flakes are toasted in butter.

After 8 minutes of frying, the potatoes should be ready and lightly golden browned. Season them with salt and pepper, set aside.

Melt the remaining 2 Tbsp of vegan butter in a small pan. Combine with cornflakes.

Now for assembling the Funeral Potatoes : Combine sauce, vegan cheddar (reserve 3 Tbsp for the topping), potatoes, and the other cup vegan sour cream in bowl. Season with salt and pepper.

Transfer to the casserole dish, sprinkle with reserved vegan cheddar and top with crushed cornflakes. Bake for 35 minutes, serve on plates or in bowls.

Potato mixture is transferred to a casserole dish and topped with more vegan cheese shreds.

Storing and freezing instructions

Leftovers of my Funeral Potatoes can be stored for around 4 days in a casserole covered with plastic wrap or in an airtight container with a lid on top.

You can freeze these cornflake potatoes for around 3 months, in a freezer friendly container or in individual portions. See this is a great make ahead meal, but keep in mind leaving out the cornflake topping. I would suggest make it fresh and freeze without the topping.

Also any leftovers will reheat beautifully and are great for any occasion.

Finally the toasted corn flakes are given over the potatoes and everything is baked in the oven.

Variations:

Leave out the cornflakes and use potato chips, breadcrumbs, crackers instead.

If you like the Funeral Potatoes a bit hotter, I would try hot nacho or tortilla chips.

A portion of the Funeral Potatoes on a small plate with the casserole dish in the background.

Other amazing potato recipes to try

Collage of two pictures of the Funeral Potatoes with recipe title text.

If you try these Funeral Potatoes tag me on Instagram or Facebook with a picture so I can see all your remakes.

Cheers, Florian.

A portion of the Funeral Potatoes on a small plate with the casserole dish in the background.

Funeral Potatoes

Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

These Funeral Potatoes (or cheesy potatoes) are the ultimate comfort food made with fresh shredded or diced potatoes. They are perfect for your holiday table, but really delicious the whole year and no one will ever taste these are vegan.

Ingredients

  • 3 lbs potatoes, shredded or diced
  • 3 Tbsp olive oil
  • 2 cups vegan sour cream
  • 1 cup vegetable broth
  • 5 Tbsp vegan butter
  • 1 Tbsp flour (use gf, if needed)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp nutmeg
  • 2.5 cups vegan cheddar, shredded
  • 1.5 cups cornflakes (use gf, if needed)
  • salt, pepper to taste

Instructions

  1. First, peel the potatoes and give them a good rinse under cold water to clean. Then shred the potatoes with a grater. You can also use a vegetable peeler or a food processor with a grater attachment.
  2. Preheat oven to 360°F and get a 8x11 inch casserole dish ready.
  3. In a pan heat olive oil. Add potatoes and fry them. At the same time, in a casserole, heat 3 Tbsp of vegan butter. Mix in flour, vegetable broth, 1 cup of vegan sour cream (reserve other cup), garlic and onion powder, and nutmeg.
  4. Cook until everything is creamy and thickens, then remove from heat.
  5. After 8 minutes of frying, the potatoes should be ready and lightly golden browned. Season them with salt and pepper, set aside.
  6. Melt the remaining 2 Tbsp of vegan butter in a small pan. Combine with cornflakes.
  7. Now for assembling: Combine sauce, vegan cheddar (reserve 3 Tbsp for the topping), potatoes, and the other cup vegan sour cream in bowl. Season with salt and pepper.
  8. Transfer to the casserole dish, sprinkle with reserved vegan cheddar and top with crushed cornflakes. Bake for 35 minutes, serve on plates or in bowls.
Nutrition Information:
Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 480Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 129mgCarbohydrates: 76gFiber: 4gSugar: 12gProtein: 8g

Lindsay Willingham

Sunday 20th of December 2020

What brand is your favorite vegan bedder cheese?

Florian

Sunday 20th of December 2020

Hi Lindsay! Violife or Miyokos are great! Hope that helps.

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