Jalapeño Cheddar Funeral Potatoes (Printable)

Cheesy potatoes baked with sharp cheddar and spicy jalapeños for a creamy, comforting side dish.

# Ingredient List:

→ 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 cornflake topping gets impossibly crispy while the filling stays creamy underneath, creating this textural contrast that keeps you coming back for more.
  • Jalapeños add just enough spice to make it interesting without overpowering people who prefer milder flavors.
  • It feeds a crowd without requiring you to fuss over it during the meal, which is the whole point of a good casserole.
02 -
  • If you don't thaw your hash browns first, they'll release water into the casserole and you'll end up with a soggy, soupy mess instead of something creamy and cohesive.
  • Don't skip dicing the jalapeños finely—large chunks will create pockets of intense heat instead of distributing that spice evenly throughout.
03 -
  • Use block cheddar and shred it yourself rather than pre-shredded cheese, which has anti-caking agents that prevent it from melting into a smooth, creamy sauce.
  • If your house runs cold or your oven bakes unevenly, cover the dish loosely with foil for the first 30 minutes, then remove it so the topping can brown properly.
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