Party Potatoes
This dish is all comfort and joy. Whether you’re feeding a crowd at a potluck, holiday, or yep… even a funeral, these cheesy, creamy, crunchy-topped potatoes never disappoint. And if you’re new to this midwestern-meets-Southern classic, you’re in for a serious treat.
This version levels things up with Creole Trinity & Herb seasoning, a blend that adds just the right amount of kick to the rich, creamy base. We’re talking hashbrowns, sour cream, cream cheese, two types of melty cheese, and a golden topping of crushed kettle chips and Parmesan. It’s decadent, nostalgic, and totally irresistible. Warning: you might want to double the batch.
Key Takeaways
- Funeral potatoes are creamy, cheesy hashbrown casseroles topped with a crunchy chip layer.
- Creole Trinity & Herb seasoning adds bold Southern flavor to the classic dish.
- Sour cream, cream cheese, and cheddar create a rich and tangy base.
- Crushed kettle chips + Parmesan bring the crispy, salty finish everyone fights over.
- Perfect for parties, potlucks, holidays, or anytime you need comfort food that serves a crowd.
How To Make Party Potatoes
1
In a casserole dish, combine cream of chicken soup, sour cream, softened cream cheese, and a splash of chicken broth. Stir until smooth and well combined.
2
Mix in the frozen diced hashbrown potatoes and your Creole Trinity & Herb seasoning. Stir until the potatoes are fully coated in the creamy mixture.
3
Add shredded cheddar and Monterey Jack cheese to the dish. Mix well to evenly distribute the cheese throughout the potato mixture.
4
Place kettle chips in a zip-top bag and crush them lightly—leave some texture. Add grated Parmesan cheese and melted butter to the bag, seal it, and shake everything together until combined.
5
Spread the potato and cheese mixture evenly in the dish. Sprinkle the buttery chip topping across the surface.
6
Cover the dish with foil and bake at 350F for 40 minutes. Then uncover and bake for another 10 minutes, or until the top is golden brown and the edges are bubbling.
Commonly Asked Questions
Can I use shredded hashbrowns instead of diced?
Yes! Shredded hashbrowns will work just fine, just know the texture will be a little softer, almost like mashed potatoes.
Is there a vegetarian version of this?
You can swap the cream of chicken for cream of mushroom and skip the broth or use veggie broth. It’ll still be delicious!
Can I make this ahead of time?
Absolutely. Prep everything the day before, refrigerate it, and just add the chip topping right before baking.
What’s a good substitute for kettle chips?
Crushed Ritz crackers, cornflakes, or even panko breadcrumbs work, though kettle chips give the best crunch.
Party Potatoes (AKA Funeral Potatoes)
Ingredients
- 1 can cream of chicken with herbs
- 8 oz sour cream
- 8 oz cream cheese softened
- 1/4 cup chicken broth
- 28-32 ounce frozen diced hashbrown potatoes
- 2 cups fresh shredded cheddar
- 1 cup fresh shredded Monterey Jack cheese
- 2 tbsp Creole Trinity and herb
- 7.5 oz bag kettle chips
- Fresh parm
- 4 tbsp melted butter
Instructions
- Mix the cream of chicken, sour cream and cream cheese together first in a casserole dish
- Add in potatoes mixed together and seasoning
- Add cheese mix all together
- In a Ziploc bag crush up your potato chips sprinkle in Parmesan cheese and you melted butter altogether put on top of the potato mixture bacon in the oven on 350 covered with foil for 40 minutes, uncover and bake for another 10 minutes until bubbly and crunchy
