Lightened-Up Funeral Potatoes (Print Version)

Cheesy shredded potatoes with creamy Greek yogurt sauce and crispy cornflake topping.

# What You'll Need:

→ Potato Base

01 - 1 bag (28 oz) 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

# How to Make It:

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, about 3 minutes. Add minced garlic and cook for 1 minute more.
03 - Sprinkle flour over the onion mixture and stir constantly for 1 minute.
04 - Gradually whisk in chicken or vegetable broth until smooth and thickened, about 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 Tips:

01 -
  • The tangy Greek yogurt secretly replaces heavy cream, but nobody will notice the difference because the cheese and butter handle all the richness.
  • You get that golden, crunchy cornflake topping that feels nostalgic without any pretense—it's pure comfort.
  • It holds up beautifully for potlucks and family dinners, staying warm and creamy even hours after coming out of the oven.
  • The whole thing comes together in under two hours, making it perfect when you need something impressive but don't have all day.
02 -
  • Don't add the yogurt to hot broth directly or it will separate and become grainy—letting the pan cool for just a moment makes all the difference in keeping the sauce smooth and silky.
  • Thaw your hash browns completely and squeeze out excess water, otherwise you'll end up with a watery casserole instead of a creamy one, and the cornflakes will get soggy instead of staying crispy.
03 -
  • Crush the cornflakes by hand instead of pulsing them in a food processor—you want varied sizes so some pieces stay chunky and maintain texture through baking.
  • If your Greek yogurt is extra thick, thin it with an extra tablespoon or two of broth before whisking into the sauce, so it combines smoothly without lumps.
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