🥔 Midwestern Funeral Potatoes: Pittsburgh Edition
From Southern Illinois roots to Pittsburgh flavor.
My grandma called them funeral potatoes.
My version? A bubbling pan of cubed hash browns, truffle cheddar, Morel Mushroom jack for a foraging nod, and Kellogg’s cornflakes crisped in Kerrygold butter.
A bite of grief, joy, and everything in between.
🧈🧀✨ Always made with love ✨💕
#appalachian #funeralpotatoes #Lemon8Diary #lemon8recipes @Lemon8 Food @Lemon8 US @Lemon8 Home
Ingredients:
• 1 bag (32 oz) frozen cubed hash browns, thawed
• 1 can (10.5 oz) cream of chicken with herbs
• 1 ½ cups sour cream (I use Daisy)
• ½ cup melted Kerrygold butter
• 1 small yellow onion, finely chopped
• 1 ½ tsp salt
• 1 tsp black pepper
• 1 tbsp Giant Eagle Market District Herbs de Provence (or substitute thyme + rosemary)
• 1 cup shredded Morel Mushroom Jack Cheese
• 1 cup shredded Kerry Irish Farmhouse Cheese
• 1 cup shredded Truffle Cheddar
• 1 cup shredded Applewood Smoked Alpine Gouda
• 2 cups Kellogg’s cornflakes, lightly crushed
• 2 tbsp melted Kerrygold butter (for topping)
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Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9x13” baking dish.
2. In a large bowl, stir together the sour cream, cream of chicken with herbs, melted Kerrygold butter, onion, salt, pepper, and Herbs de Provence.
3. Add in the cubed hash browns and all cheeses. Mix until well combined.
4. Spread mixture evenly into the prepared dish.
5. In a small bowl, toss the crushed cornflakes with 2 tbsp melted Kerrygold butter, then sprinkle evenly over the top.
6. Bake uncovered for 45–55 minutes, until the top is golden and the edges are bubbling.
Let it rest for 10 minutes before serving—and get ready for seconds.
Funeral potatoes are a beloved Midwestern casserole traditionally made with hash browns, creamy sauce, cheese, and a crunchy topping. This dish earned its sentimental name because it was commonly served at gatherings following funerals, symbolizing comfort and community during times of grief. Originating from Midwestern states like Minnesota, Wisconsin, and Illinois, it has since become a popular comfort food across America. This Pittsburgh edition infuses the classic funeral potatoes recipe with unique flavors and regional ingredients that elevate the dish. The addition of truffle cheddar brings an earthy yet refined taste, while Morel Mushroom Jack cheese provides an homage to foraged wild mushrooms, a delicacy that adds complexity and depth. The use of Kerrygold butter enhances the rich, buttery texture, and Kellogg’s cornflakes contribute a nostalgic, crispy topping that contrasts beautifully with the creamy interior. The recipe’s seasoning highlights Herbs de Provence, which typically include fragrant herbs like thyme, rosemary, and lavender, complementing the cheese blend and adding aromatic warmth. Substituting with thyme and rosemary achieves a similar flavor profile if Herbs de Provence are unavailable. Key to perfect funeral potatoes is balancing creaminess and texture. Using sour cream and cream of chicken soup with herbs creates a luscious base, while carefully shredding and mixing four different cheeses—including Kerry Irish Farmhouse and Applewood Smoked Alpine Gouda—adds layers of melting richness and smoky undertones. Baking the casserole at 350°F (175°C) until golden and bubbling ensures a beautifully melded dish. Letting it rest after baking allows flavors to settle and the casserole to firm up, making it easier to serve and enjoy. This recipe offers a comforting, sentimental meal that celebrates heritage and innovation. For anyone exploring Midwestern cuisine with a Pittsburgh flair, this funeral potatoes variation supports both tradition and creativity, inviting family and friends to savor familiar yet exciting flavors together.