Gluten Free Funeral Potatoes

Funeral potatoes are a rich potato casserole that originated in the western United States, particularly in Utah, as a dish brought to luncheons after a funeral, or other potlucks and gatherings. Hence the name, though they are also sometimes called party potatoes or cheesy potatoes. This recipe takes classic funeral potatoes and turns them gluten free with simple swaps, while keeping the classic flavor and creamy, cheesy texture.

I have a few recipes, like my Chicken and Rice Casserole and Gluten Free Green Bean Casserole, that use simple swaps to make the creamy sauce instead of canned cream soup. So those were the starting points, and I compared and changed the sauce to closely match other funeral potato recipes. A lot of them had sour cream in the sauce, so I used that as a strong base for this recipe. I tested this a few times with and without melted butter in the sauce, and found that the butter added flavor and a better texture to the sauce.

I also tested putting the topping on at the beginning and halfway through. It tends to get quite brown if put on too early, so I found adding partway into the baking time worked best. Overall, the potatoes are creamy and flavorful, and the corn flakes add just the right crunch to an otherwise soft-textured dish. I also love having the flavor of the cheese throughout the casserole too, and not just on top.

Why Funeral Potatoes are a Crowd-Pleaser

• Creamy and cheesy. With cheddar cheese in the cream cheese, mayo, and sour cream base and on top, every single bite of these potatoes is super cheesy! It’s what makes this dish so comforting.
• No condensed soup. Most funeral potato recipes start with a can or two of condensed cream of chicken (or mushroom) soup. But the usual canned soups are not gluten free and the gluten free versions can be pricey and harder to find. Personally, I think replacing the canned soup with the from-scratch version in this recipe just tastes better, whether you’re gluten free or not.
• Made for sharing. Each pan of these potatoes easily feeds up to 12 people, and sometimes more depending on how many dishes are at the potluck. When I make it just for us, that means lots of leftovers! But it’s also great for larger family dinners, potlucks, and picnics. The fact that it can easily be assembled and baked later also makes it a good dish to give to new moms or anyone going through a hard time.

Ingredient Notes

• Shredded hashbrown potatoes: Be sure to use a brand that is gluten free, such as Ore-Ida, which is traditionally gluten free (just check the label in case things change). It comes in 30 oz. bags in the freezer section. Simply Potatoes are in the refrigerated section, but those bags are 20 oz, so you’ll need a bag and a half.
• Cream cheese: Make sure you’re using a block and not the spread from a tub, as it works differently when cooked.
• Sour cream & mayonnaise: The combination of both creates a base that’s creamy with just the right balance of richness (from the mayo) and tang (from the sour cream). You can substitute Greek yogurt for the sour cream if you want.
• Butter: I use salted butter, but you can also use unsalted.
• Corn flakes: If gluten free, make sure you’re using a gluten free brand. Most corn flakes have some sort of barley malt, which is a gluten product. Many generic store brands are gluten free, just check the labels. Nature’s Path also has gluten free corn flakes.
• Sharp cheddar cheese: The sharper the cheese, the more flavor! I like to use the block kind, but if the pre-shredded kind is more your style, go for it, after you make sure there are no gluten-containing fillers! It won’t make a big difference in this kind of dish.
• Seasonings: A bit of salt, pepper, garlic powder, and onion powder are all you need.
• Chicken broth: If you want to make this recipe vegetarian, you can use veggie broth instead. Check the labels to ensure you are using a brand that is gluten free.