Description
Funeral Potatoes is a comforting vegan casserole dish featuring crispy fried potatoes combined with a creamy vegan sour cream and vegetable broth sauce, shredded vegan cheddar, and a crunchy cornflake topping, baked to golden perfection. This hearty meal brings together creamy, cheesy, and crunchy textures in each flavorful bite.
Ingredients
Potatoes
- 3 lbs potatoes, shredded or diced
- 3 Tbsp olive oil
- Salt and pepper to taste
Sauce
- 3 Tbsp vegan butter (divided)
- 1 Tbsp flour (gluten-free if needed)
- 1 cup vegetable broth
- 2 cups vegan sour cream (divided)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp nutmeg
Casserole Mix
- 2.5 cups vegan cheddar, shredded (reserve 3 Tbsp for topping)
- 1.5 cups cornflakes (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 a food processor with a grater attachment for even shredding.
- Preheat Oven and Prepare Dish: Preheat the oven to 360°F (182°C) and grease or prepare an 8×11 inch casserole dish for baking the casserole later.
- Fry the Potatoes: Heat 3 Tbsp of olive oil in a pan over medium heat. Add the shredded potatoes and fry them, stirring occasionally. After about 8 minutes, the potatoes should be lightly golden and slightly crispy. Season with salt and pepper, then set aside.
- Make the Sauce: In a casserole or saucepan, melt 3 Tbsp of vegan butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in vegetable broth, 1 cup of vegan sour cream, garlic powder, onion powder, and nutmeg. Cook while stirring until the sauce thickens and becomes creamy. Remove from heat.
- Prepare Cornflake Topping: Melt the remaining 2 Tbsp of vegan butter in a small pan, then mix it with the cornflakes to coat them evenly. This will create a crunchy topping for the casserole.
- Assemble the Casserole: In a large bowl, combine the fried potatoes, creamy sauce, vegan cheddar (reserve 3 Tbsp for topping), and the remaining 1 cup of vegan sour cream. Season with salt and pepper and mix gently but thoroughly.
- Bake the Casserole: Transfer the mixture into the prepared casserole dish. Sprinkle the reserved shredded vegan cheddar evenly over the top, then cover with the buttered cornflake topping. Bake the casserole in the preheated oven for 35 minutes, or until the topping is golden brown and crispy.
- Serve: Remove the casserole from the oven and let it rest for a few minutes before serving. Serve warm in plates or bowls as a comforting side dish or main course.
Notes
- Use gluten-free flour and cornflakes if you need this recipe to be gluten-free.
- You can shred the potatoes fresh or use pre-shredded frozen hash browns as a time saver.
- Adjust seasoning to taste before baking, particularly salt and pepper.
- This dish is vegan and dairy-free, making it suitable for plant-based diets.
- For extra crispiness, you can broil the casserole for 1-2 minutes at the end of baking, watching carefully to avoid burning.
