Lightened-Up Funeral Potatoes (Print Version)

Cheesy shredded potatoes enhanced with Greek yogurt and a crispy cornflake topping for easy, flavorful side servings.

# Components:

→ Potato Base

01 - 1 (28 oz) bag frozen shredded hash brown potatoes, thawed
02 - 1½ cups reduced-fat shredded cheddar cheese
03 - ½ cup diced yellow onion
04 - 2 cloves garlic, minced
05 - ½ teaspoon kosher salt
06 - ¼ teaspoon ground black pepper

→ Lightened Sauce

07 - 1½ cups plain Greek yogurt (2% or nonfat)
08 - ¾ cup low-sodium chicken or vegetable broth
09 - 1 tablespoon olive oil
10 - 1 tablespoon all-purpose flour
11 - ½ teaspoon onion powder
12 - ½ teaspoon garlic powder

→ Topping

13 - 2 cups cornflakes, lightly crushed
14 - 2 tablespoons melted unsalted butter

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, approximately 3 minutes. Add minced garlic and cook for 1 minute more.
03 - Sprinkle flour over the onion mixture and stir constantly for 1 minute to create a light roux base.
04 - Gradually whisk in chicken or vegetable broth until smooth and thickened, approximately 2-3 minutes.
05 - Remove from heat and stir in Greek yogurt, onion powder, garlic powder, salt, and pepper. Mix until creamy and fully combined.
06 - In a large bowl, combine thawed hash browns, shredded cheddar cheese, and the yogurt sauce. Stir until well mixed.
07 - Spread the potato mixture evenly in the prepared baking dish.
08 - In a small bowl, toss crushed cornflakes with melted butter. Sprinkle the mixture evenly over the casserole.
09 - Bake uncovered for 40-45 minutes, until bubbly and golden brown on top.
10 - Let cool for 5-10 minutes before serving.

# Expert Advice:

01 -
  • It tastes like the classic funeral potatoes everyone craves, but your body will actually thank you afterwards.
  • The Greek yogurt adds tanginess that makes the cheese flavor pop in unexpected ways.
  • You can make it ahead and bake it right before guests arrive, which means less stress and more time to pour wine.
02 -
  • Thaw your hash browns and squeeze them dry in a clean kitchen towel, because frozen potatoes release water as they thaw and that moisture will make your casserole watery if you don't remove it.
  • Never add the Greek yogurt to the sauce while it's still hot on the stove—it will break and separate into something grainy and sad instead of staying creamy and smooth.
  • The cornflakes are your insurance against a heavy casserole, so don't skip toasting them in butter because it's what keeps them crispy all the way through baking instead of turning soggy from the steam.
03 -
  • If your Greek yogurt is very thick, whisk it with a splash of broth before adding it to the sauce so it blends smoothly without lumps.
  • Crush the cornflakes by hand instead of using a food processor so you get a mix of textures that doesn't turn to dust during baking.
  • Taste the sauce before mixing it with the potatoes and add more salt if needed, because the potatoes won't develop flavor on their own—all the seasoning has to come from the sauce.
Return