Slow Cooker Funeral Potatoes is a favorite that I make for my family and for potlucks. Now it might seem to have a bit of a depressing name, but this Cheesy Potatoes dish is often served as the luncheon after a funeral which is how it received it’s name. It’s not served just as at funerals, instead it’s served anytime a scalloped potato dish would be served.
This dish is considered a comfort food and my recipe takes a creamy, rich take on it. Some recipes add a crunchy topping like bread crumbs or ground corn flakes, but I skip that step. Instead of a cream of mushroom base, I use a cream of celery base. Cream of Onion would also work well or even cream of chicken in a pinch.
This recipe can be doubled if you use a 6.5 quart or larger crock. Unless you have an extremely large bowl, you’ll need to use 2 separate bowls to mix it if you double the recipe. This recipe does not need to be an exact measurement recipe. If you add a bit extra this or that, it will still be perfect. These types of slow cooker recipes are my favorite.
Slow Cooker Funeral Potatoes
Ingredients
- 32 Ounces Frozen Potatoes O’Brien Diced Hash Browns/can use Ore-Ida Brand
- 1/4th Cup Butter, melted
- 8 Ounces Cream Cheese, melted
- 10.75 Ounces Canned Cream of Celery Soup
- 1 Cup Sour Cream
- 1 Whole Yellow Onion, chopped
- 1 Teaspoon Salt
- 1/45h Teaspoon Pepper
- 1 Tablespoon Garlic, Minced
- 2 Cups Shredded Cheddar Cheese
- Cooking Spray
- Pepper & shredded cheddar Cheese for topping
Instructions
- You will need a good size mixing bowl. Spray the slow cooker with cooking spray.
- Melt Butter in microwave enough to soften, without burning. Pour into mixing bowl. I use a Pampered Chef Micro Cooker to use in the microwave.
- Melt the cream cheese in the same bowl in the microwave, as it will help keep it from sticking. Watch carefully that it doesn’t burn. Cream cheese just needs to be soft so it will mix well. Pour into the same mixing bowl.
- Add the Sour Cream, Salt, Pepper, Cream of Celery Soup, Minced Garlic and chopped onion and mix well.
- Add potatoes and shredded cheese and mix carefully.
- Pour or scoop into the slow cooker.
- Sprinkle the top with extra pepper and shredded cheese. Cook on low for 8 hours. You can carefully stir once or twice to keep the sides from browning, but only carefully (you don’t want to make mashed potatoes!).