Can I really assemble funeral potatoes two full days ahead?

Yes, and the dish improves for it. Build the sauce, fold in the squeezed hash browns, cover the dish tightly and refrigerate for up to 48 hours. Keep the buttered cornflakes off until baking day, rest the pan 30 minutes on the counter, then bake as directed.

Why did my cornflake topping turn soft before baking?

The topping drinks steam and moisture from the sauce while it waits in the refrigerator. That is why it goes on at the last minute in this recipe. If yours already sat overnight, recover it with 8 to 10 uncovered minutes at 375°F at the end of the bake, watching closely.

My thawed hash browns released a lot of water. Did I ruin them?

No, that water is exactly what the squeeze removes. About a cup from a 30 ounce bag is normal. Twist the shreds in a clean towel until they feel dry and fluffy; skipping this step is the most common cause of a watery bake.

Can I freeze the assembled casserole before baking it?

Yes. Assemble without the topping, wrap the dish in two layers and freeze for up to one month. Thaw it overnight in the refrigerator, add the buttered cornflakes and cheddar, and bake with about 10 extra minutes.

What can I use instead of cornflakes on top?

Buttered panko keeps a fine crunch, crushed buttery crackers give a richer finish, and canned fried onions make the retro version many families grew up with. Use the same 3 tablespoons of melted butter to coat any of them so they toast evenly.

Make-Ahead Funeral Potatoes With Cornflake Crunch

Ingredients

Scale

30 ounces frozen shredded hash browns, thawed
4 tablespoons butter, for the sauce
1 cup finely diced yellow onion
2 garlic cloves, minced
1/4 cup all purpose flour
1 1/2 cups whole milk
1 cup chicken broth or vegetable broth
1 teaspoon Dijon mustard
1 teaspoon fine salt, plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
2 1/2 cups shredded sharp cheddar, about 10 ounces, divided
1 cup sour cream, at room temperature
3 green onions, thinly sliced, plus more for serving
2 1/2 cups cornflakes, lightly crushed
3 tablespoons butter, melted, for the topping

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Instructions

Thaw the hash browns overnight in the refrigerator, or for one hour on the counter in a colander. Tip them into a clean kitchen towel and squeeze hard over the sink until no more water drips; expect about a cup of liquid.
Butter a 9 by 13 inch baking dish, including the corners. If you are baking today, heat the oven to 350°F.
Melt the 4 tablespoons of butter in a large pot over medium heat. Cook the onion for 4 to 5 minutes until soft and sweet, then stir in the garlic for 30 seconds.
Sprinkle the flour over the onion and stir for 1 full minute. Pour in the milk slowly while whisking, then the broth, and simmer 3 to 4 minutes until the sauce thickly coats a spoon.
Take the pot off the heat. Whisk in the mustard, salt, pepper and smoked paprika, then stir in 2 cups of the cheddar until fully melted.
Fold in the sour cream and the green onions, then the squeezed hash browns, turning until every shred is coated in sauce.
Spread the mixture into the prepared dish and smooth the top. For the make ahead route, cover tightly and refrigerate for up to 48 hours.
On baking day, rest the dish on the counter for 30 minutes. Toss the cornflakes with the melted butter and the remaining 1/2 cup of cheddar, and scatter the mixture evenly over the top.
Bake uncovered for 45 to 55 minutes, a few minutes longer from refrigerator cold, until the edges bubble and the topping is deep golden. Rest 10 to 15 minutes, scatter fresh green onions, and serve.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 50 minutes

Nutrition

Calories: 310
Sugar: 4
Sodium: 500
Fat: 19
Saturated Fat: 12
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 22
Fiber: 2
Protein: 10
Cholesterol: 55