Funeral Potatoes Recipe Pioneer Woman: Creamy Cheese and Corn Casserole

Ingredients

• 6 whole Russet Potatoes
• 2 cups Sharp Cheddar Cheese
• 2 cans Cream of Chicken Soup
• 1 cup Sour Cream
• 0.5 cup Unsalted Butter
• 2 cups Cornflakes Cereal
• 1 whole Yellow Onion
• 2 cloves Garlic Cloves
• 1.5 tsp Kosher Salt
• 0.5 tsp Ground Black Pepper
• 0.5 cup Whole Milk
• 2 tbsp All-Purpose Flour
• 1 cup Frozen Corn

Instructions

1. 1

   Prepare the Potato Base: Preheat your oven to 375°F. Peel and thinly slice all 6 whole Russet Potatoes into ⅛-inch thick rounds. I use a mandoline for perfectly even slices, which ensures uniform cooking and prevents some pieces from turning mushy while others remain firm. Place the sliced potatoes in a large pot of salted boiling water and parboil for 5-7 minutes until they just begin to soften but still hold their shape. Drain thoroughly and return to the pot. This partial cooking prevents the potatoes from turning to mush during baking while ensuring they finish tender.

2. 2

   Create the Creamy Cheese Sauce: In a large bowl, whisk together the 2 cans Cream of Chicken Soup, 1 cup Sour Cream, 0.5 cup Whole Milk, 2 tbsp All-Purpose Flour, 1.5 tsp Kosher Salt, and 0.5 tsp Ground Black Pepper until smooth. The flour thickens the sauce slightly, while the milk prevents it from becoming overly dense. Finely dice the 1 whole Yellow Onion and mince the 2 cloves Garlic Cloves. Fold these into the sauce along with the 1 cup Frozen Corn (thawed and drained) and 1½ cups of the Sharp Cheddar Cheese (reserve the remaining ½ cup for topping). The cheese should be shredded from a block to melt smoothly without the anti-caking agents found in pre-shredded varieties.

3. 3

   Assemble the Casserole: Butter a 9x13-inch baking dish and add the parboiled potatoes in an even layer. Pour the cheese sauce mixture over the potatoes, using a spatula to ensure it seeps between the layers. The sauce should generously coat the potatoes without pooling excessively at the bottom. Sprinkle the reserved ½ cup Sharp Cheddar Cheese evenly over the top. This final layer of cheese will melt into the topping, creating a gooey seal between the creamy potatoes and the crispy cornflake crust.

4. 4

   Add the Cornflake Topping and Bake: Melt the 0.5 cup Unsalted Butter and toss it with the 2 cups Cornflakes Cereal in a bowl until the cereal is evenly coated. The butter should saturate the cornflakes without making them soggy. Sprinkle this mixture uniformly over the casserole, pressing down lightly to help it adhere. Bake uncovered for 40-45 minutes until the top is deep golden brown and the sauce is bubbling at the edges. The cornflakes will crisp to a buttery crunch, while the sauce beneath should be thick and creamy, not watery. If the top browns too quickly, tent with foil for the remaining time.

5. 5

   Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes before serving. This allows the sauce to set slightly, making it easier to portion without the layers sliding apart. The potatoes should be tender when pierced with a fork, and the cheese sauce should cling to each bite. Serve warm, ensuring each portion includes some of the crispy cornflake topping. The contrast between the creamy potatoes and the crunchy crust is what makes this dish so satisfying. Leftovers reheat well, though the topping may soften—revive it under the broiler for 2-3 minutes if desired.