Funeral potatoes are a casserole of hash brown potatoes, sour cream, cream of chicken soup, shredded cheddar cheese and crushed cornflakes or potato chips.

Funeral potatoes evolved within the Latter-day Saint Relief Society community-feeding tradition through the mid-20th century. The casserole became canonical at post-funeral receptions across Utah, hence the name, but moved into wedding receptions, holiday potlucks and any large community meal. The dish is sometimes called Mormon potatoes outside Utah; locally, the funeral-potatoes name is sincere and unironic, recognizing the casserole's central role in community grief-feeding.

Where to eat Funeral potatoes in Salt Lake City

3 editor picks for Funeral potatoes in Salt Lake City, ranked by editorial score. All Salt Lake City signature dishes · Funeral potatoes across every city.

  • Red Iguana

    Order A combination platter with mole negro and mole verde plus a pomegranate margarita.

    Red Iguana on West North Temple, the Cardenas family's Mexican room since 1985 and Utah's most awarded restaurant, runs the state's defining moles.

    DetailsDirections

  • Pat's Barbecue

    Order A brisket plate with burnt ends if it's a Friday plus a side of pit beans.

    Pat's Barbecue on Commonwealth Avenue south of downtown, the Texas-style smokehouse founded by pitmaster Pat Barber and serving Salt Lake since 2004.

    DetailsDirections

  • Crown Burgers

    Order The Crown burger with pastrami plus fry sauce and a gyro on the side.

    Crown Burgers on East 200 South, the Katsanevas family's burger institution since 1978, popularized Salt Lake's pastrami burger at its Greek-American counter.

    DetailsDirections

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Make it at home

Serves 875 minEasy

Ingredients

  • 900g frozen hash brown potatoes, thawed
  • 300ml sour cream
  • 1 can (280g) condensed cream of chicken soup
  • 300g shredded sharp cheddar cheese
  • 1 medium onion, diced
  • 60g butter, melted, plus more for the pan
  • 150g crushed cornflakes or potato chips
  • Salt and pepper

Method

  1. Preheat oven to 175C (350F). Butter a 23x33cm baking dish.
  2. Mix hash browns, sour cream, soup, cheddar, onion and 30g melted butter in a large bowl. Season with salt and pepper.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Mix crushed cornflakes with the remaining 30g melted butter and scatter over the potatoes.
  5. Bake uncovered 50 to 60 minutes until bubbling around the edges and the topping is golden brown.
  6. Let stand 10 minutes before serving. Serve as a side at any community gathering.

Editor tip. Crushed cornflakes are the canonical topping; potato chips are common in Utah Valley. Don't substitute reduced-fat sour cream; the casserole needs the fat to set properly.

Common allergens: Gluten, Dairy.