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Funeral Potatoes Made with Real Potatoes

A healthier twist on classic funeral potatoes, made with fresh potatoes, olive oil, onion, garlic, milk, and sharp cheddar cheese then baked topped with breadcrumbs.

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26 people Yepped this recipe

servings: 6

total time: 1 hour 30 minutes

added on 07/24/2026

recipe by: Frankie

INGREDIENTS

2 pounds russet potatoes
2 TBSP olive oil
1 cup diced yellow onion
2 medium garlic cloves, minced
2 TBSP all-purpose flour
1 1/4 tsp salt
1/2 tsp black pepper
2 cups whole milk
8 ounces sharp cheddar cheese, shredded
1/4 cup sour cream
1/2 cup dried breadcrumbs

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DIRECTIONS

Preheat the oven to 350°F.
Peel the potatoes then shred the potatoes on the large holes of grater and set aside.
Heat the oil in a dutch oven or large pot over medium heat.
Add the onion and garlic to the pot and cook, stirring often, until the onions are just tender, about 5 minutes.
Stir in the flour, salt, and pepper until well combined with the onion and garlic.
Slowly stir in the milk until well combined.
Now stir the shredded potatoes and continue to cook, stirring often, until the liquid in the pot begins to boil.
Take the pot off the heat and stir in the sour cream and cheese until the cheese is melted and fully incorporated.
Transfer the mixture to an 8x8-inch, or 2-quart, baking dish.
Top the mixture evenly with breadcrumbs.
Bake, uncovered, in the preheated oven until bubbly and the breadcrumbs have browned, about 1 hour.
Take the potatoes out of the oven and allow to cool for about 10 minutes before serving.