Latter-day Saint Life

3 Best Funeral Potatoes Recipes (LDS Living Cook-Off Winners)

3 Best Funeral Potatoes Recipes

3rd Place: Artichoke and Potato Au Gratin 

Leona S. Patterson; San Diego, CA


2 cups grated Parmesan cheese

3 cups grated Gruyère cheese

3 pounds Yukon Gold potatoes, thinly sliced (1/8”), divided

Salt & pepper, to taste

2 cloves garlic, minced

6 cups drained marinated artichoke hearts

1 quart heavy cream, divided


Heat oven to 350° F. Grease 15x11-inch baking dish with butter. In medium bowl, combine Parmesan and Gruyère cheeses. Line bottom of baking dish with half of the sliced potatoes, overlapping slices and forming rows to make a single layer. Season potatoes with salt and pepper. Sprinkle garlic over potatoes.

Add artichoke hearts, arranging them in a single layer over the potatoes. Scatter 1/3 of grated cheese mixture over artichokes, then drizzle half of heavy cream over artichokes.

Arrange remaining potatoes in a single, overlapping layer over cheese. Sprinkle layer with salt and pepper. Drizzle remaining cream over potatoes. Sprinkle remaining cheese over casserole.

Butter underside of foil to keep cheese from sticking, then cover baking dish with foil. Bake gratin until potatoes are softened and almost completely cooked (45 minutes to an hour). Uncover gratin and continue to bake 15 to 20 more minutes, or until cheese is melted and is golden brown. Remove from oven and cool slightly on rack before serving.

3 Best Funeral Potatoes Recipes

2nd Place: Mom's Cheesy Hash Browns 

Mariah Frank; Lehi, UT


1 pound frozen hash browns

2 cans cream of chicken soup

1 cup cheddar cheese, shredded

2 cups sour cream


Combine all ingredients. Pour into greased, 9x13-inch cake pan and top with more cheddar cheese. Bake 1 hour, uncovered, at 350° F.

3 Best Funeral Potatoes Recipes

Winner: Buffalo Chicken Potato Casserole 

Danelle McCollum; Fort Collins, CO


1 1/2 pounds skinless chicken breasts, cubed

1/3 cup buffalo wing sauce 

6 cups frozen Southern-style hash brown potatoes, thawed

1 cup ranch dressing

1 cup shredded cheddar cheese

1 (10 oz.) can cream of chicken soup

Salt and pepper, to taste

2/3 cup crushed Ritz cracker crumbs

3 tablespoons butter, melted

1/4 cup chopped green onions 


Preheat oven to 350°  F. Spray 9x13-inch baking dish with non-stick cooking spray. In medium bowl, stir together cubed chicken and hot sauce.  In large bowl, stir together potatoes, ranch dressing, cheese, and soup. Season with salt and pepper, to taste. Spoon into prepared baking dish. 

Distribute chicken evenly over potato mixture. In small bowl, stir together the cracker crumbs and melted butter. Sprinkle evenly over chicken. Cover with foil and bake for 25-30 minutes; uncover and bake 20-25 minutes longer or until potatoes are tender and chicken is cooked through. Sprinkle with green onions just before serving.

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