Description
Funeral Potatoes is a comforting vegan casserole made with shredded potatoes, a creamy savory sauce, vegan cheddar, and crunchy cornflake topping. This hearty dish features a delicious blend of spices baked to golden perfection, ideal for a cozy family meal or potluck.
Ingredients
Potatoes
- 3 lbs potatoes, shredded or diced
- 3 tablespoons olive oil
- salt, pepper to taste
Sauce
- 5 tablespoons vegan butter (divided)
- 1 tablespoon flour (use gluten-free if needed)
- 1 cup vegetable broth
- 2 cups vegan sour cream (divided into 1 cup + 1 cup)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon nutmeg
Cheese and Topping
- 2.5 cups vegan cheddar, shredded (reserve 3 tablespoons for topping)
- 1.5 cups cornflakes (use gluten-free if needed)
Instructions
- Prepare the potatoes: Peel the potatoes and rinse them thoroughly under cold water. Shred the potatoes using a grater, vegetable peeler, or food processor with a grater attachment for best results.
- Preheat the oven and prepare dish: Set the oven to 360°F (182°C) and grease or ready an 8×11 inch casserole dish for baking.
- Cook the potatoes: Heat 3 tablespoons olive oil in a pan over medium heat. Add the shredded potatoes and fry them while stirring occasionally until they are lightly golden brown, about 8 minutes. Season with salt and pepper, then set aside.
- Make the sauce: In a separate casserole or deep pan, melt 3 tablespoons vegan butter over medium heat. Stir in the flour and cook for a minute to form a roux. Gradually whisk in vegetable broth, 1 cup of vegan sour cream, garlic powder, onion powder, and nutmeg. Cook the mixture, stirring occasionally, until it becomes creamy and thickened. Remove from heat.
- Prepare the topping: Melt the remaining 2 tablespoons vegan butter in a small pan and combine it with the cornflakes, coating them well; set aside.
- Assemble the casserole: In a large bowl, mix the prepared sauce, 2.5 cups vegan cheddar (reserve 3 tablespoons for topping), fried potatoes, and the remaining 1 cup of vegan sour cream. Season with additional salt and pepper if needed.
- Bake: Transfer the combined mixture into the prepared casserole dish. Sprinkle the reserved 3 tablespoons of vegan cheddar on top, then evenly distribute the buttered cornflake mixture over the cheese. Bake in the preheated oven for 35 minutes until the top is golden and crispy.
- Serve: Remove from the oven and allow the casserole to cool slightly before serving warm in plates or bowls for a comforting vegan meal.
Notes
- Use gluten-free flour and cornflakes to adapt this dish for gluten sensitivities.
- For extra creaminess, ensure the vegan sour cream and cheddar are well mixed before baking.
- Drain excess moisture from potatoes if very watery to avoid soggy casserole.
- Leftovers can be refrigerated and reheated; add a splash of plant milk when reheating if dryness occurs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
