Easy Crockpot Funeral Potatoes

5 from 96 votes

Easy Crockpot Funeral Potatoes

These Crockpot Funeral Potatoes are one of the best Midwestern side dishes. They’re made with sour cream and whole milk as their base instead of condensed soup. They’re creamy, cheesy, decadent, and uber-tasty!

Prep Time10

Cook Time3 45

Total Time3 55

Course: Side Dish

Cuisine: American

Servings:

Author: Brianna May

Equipment

Ingredients

16 ounces sour cream
1 1/2 cups whole milk
1 Tablespoon EACH hot sauce & Worcestershire sauce
2 teaspoons granulated garlic
1 teaspoon EACH dried thyme & Morton kosher salt*
fresh cracked black pepper
32 ounces diced hash browns*
12 ounces (3 cups) cheddar cheese, shredded
1/2 cup finely diced white onion

Topping

3 Tablespoons salted butter
1/2 teaspoon smoked paprika
2 cups cornflakes, crushed

Instructions

In an extra large bowl, whisk together the sour cream, milk, hot sauce, Worcestershire, garlic, thyme, salt, and pepper.
16 ounces sour cream, 1 1/2 cups whole milk, 1 Tablespoon EACH hot sauce & Worcestershire sauce, 2 teaspoons granulated garlic, 1 teaspoon EACH dried thyme & Morton kosher salt*, fresh cracked black pepper
Fold in the hash browns, about 2 cups of the cheese, and the onion.
32 ounces diced hash browns*, 12 ounces (3 cups) cheddar cheese, shredded, 1/2 cup finely diced white onion
Lightly grease the slow cooker. Transfer the hash brown mixture into the greased slow cooker.
Place paper towels over the top of the slow cooker (underneath the lid). Cover and cook on HIGH for 3.5 hours or on LOW for 7 hours, stirring 1-2 times.
Once the casserole is almost done, over medium low heat, melt the butter and paprika. Stir to combine.
3 Tablespoons salted butter, 1/2 teaspoon smoked paprika
Stir in the cornflakes and sauté for 3-4 minutes or until golden.
Turn the slow cooker off. Sprinkle the remaining cheese on top of the hash browns. Cover and let stand for 15 minutes or until the cheese is melted.
Top with the cornflakes.
2 cups cornflakes, crushed

Notes

Hash Browns: You can also use frozen shredded potatoes or frozen diced potatoes for this crockpot funeral potatoes dish. Using frozen hash brown potatoes instead of fresh potatoes helps save time when making this dish.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Do not use pre-shredded cheese. When making these easy crockpot funeral potatoes, use freshly grated cheese. Pre-grated cheese has an agent that helps keep the shreds from sticking together. This same ingredient prevents the cheese from melting.
Stir. Don’t forget to stir these crockpot funeral potatoes occasionally as they cook. This helps the potatoes cook evenly.
Reserve the cornflakes until serving. If you think you will have leftovers, sprinkle the cornflakes over individual portions instead of the whole casserole so they don’t get soggy when stored in the fridge. Otherwise, leave the cornflakes off until you’re ready to serve the potatoes.

Nutrition