Company Potatoes
by Sommer Collier — last updated on Aug 3, 2026 Whenever I’m feeding a crowd, I love to make these outrageously delicious and easy company potatoes recipe! They’re made with layers of tender and soft potatoes that are covered in thick sour cream, a heap of cheddar cheese and finally, a crunchy topping made of Corn Flakes.
I’ve been making these company potatoes for more than 20 years, and there’s a reason for that… They’re insanely delicious and easy to make! Shoutout to my mother-in-law Sue for introducing me to this recipe! Although it’s made with just seven simple ingredients, I savor each and every spoonful of this comforting yet luxurious potato side dish. It’s loaded with soft potato chunks that are coated in sour cream, salsa verde, cheese (and lots of it) and a final delectable layer of crunchy buttery corn cereal for textural contrast in every bite. The best part is that these company potatoes (sometimes called funeral potatoes, eeek!) never go out of style. You should definitely add these to your rotation of easy-to-make potato recipes especially for the holidays, alongside this best scalloped potatoes recipe!
Suzy – ⭐⭐⭐⭐⭐ One of our favorite potato casseroles! We always have this at family reunions! So delicious!
Table of Contents
Sommer’s Recipe Highlights
Easy clean up – One of the reasons why I’m obsessed with company potatoes recipe is because it’s as easy to make as it is to clean up. All you need to do is toss and mix all of the ingredients into a casserole dish! So, at the end of the day, you just need to wash up that one single pan… Or let your dishwasher do it!
Comfort food hero – This creamy, rich potato casserole dish might just be the ULTIMATE potato comfort food! I can’t get enough of it, and even when I’m making it for the holidays, I always sneak myself in a couple bites before dinner!
Simple ingredients – All seven of the ingredients are easy to find and 100% wallet friendly! That is a major win in my book, and you don’t have to wait for the holidays to make this amazingly easy side dish. Give it a try for Sunday dinner. It’s a fabulously easy alternative to more complicated potato recipes like my fontina mashed potatoes.
Key Ingredients and Tips
- Frozen Potatoes O’Brien Hash Browns – Make sure that these are thawed beforehand. This is a blend of cubed potatoes, onions, and peppers. I love it because everything is chopped and ready to go!
- Sour cream – Use a full-fat version for the creamy base. Full fat greek yogurt would work in a pinch.
- Shredded cheddar cheese – I like to use sharp cheddar cheese, shredded off the block, but pre-shredded cheese is fine.
- Salsa Verde – Use your favorite jarred variety. If you can’t find it, you can use green enchilada sauce.
- Chicken Bouillon Base – Use powdered, paste, or cubes. I’m a fan of thick scoopable chicken base.
- Corn Flakes – I’m going old-school here… To get that golden crispy top, use good old regular Corn Flakes.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Pour and mix – The first step in making this ridiculously easy recipe, is to pour the potatoes, sour cream, salsa, shredded cheese and the chicken bouillon into a baking dish. I mix that up so that every last inch of the potatoes gets coated in all the creamy goodess. Then, I use a spatula and I spread it all out so that it’s nice and even.
PS, If you get a little excited while mixing, you may want to wipe the edge of the pan down with a wet paper towel.
Make the crunchy topping – Next, I pour the cornflakes into a zip bag and I crush them up either with my hands or using a plate. Once they’re crushed up I add some melted butter into the zip bag and I shake it all up so that it’s coated in butter.
Top – I sprinkle the buttered Corn Flakes over the potato mixture and then I cover up the pan with aluminum foil. Be sure to crimp it around the edges.
Bake – I pop the entire thing in the oven and I bake the potatoes for 45 minutes at 375 degrees Fahrenheit. Then, I remove the foil and I bake it for a couple more minutes, so the top turns crispy and golden-brown.
Recipe Variations
- Heat – Sometimes I add some diced green chiles or jalapeños into the potato mixture. Or a little shake of crushed red pepper flakes works as well!
- Bacon – Stir crumbled cooked bacon into the potato mixture before baking, for robust meaty note.
- Caramelized onions – If you want a strong savory-sweet flavor, mix in some caramelized onions.
- Cream cheese – To make this dish even creamier, I sometimes add in softened cream cheese.
- Crunchy topper – Replace the cornflakes for your favorite crackers like Ritz or even Gold Fish You can even use potato chips!
- Optional garnishes – I like to top off the hot dish with sliced green onions, parsley, or chives.
Serving Suggestions
I personal could eat these cheesy potatoes as a meal on their own, but it’s really meant to be the PERFECT crowd-pleasing side dish. These potatoes pair amazingly with my famous mom’s best pot roast and this juicy roasted spatchcock turkey.
During the holidays, serve up these potatoes with a classic baked ham with apples or a fingerlickin’ good steak fingers and country gravy.
Storing
Place leftovers in an airtight container and store in the refrigerator for up to 4 days. You can also freeze individual portions in a freezer-safe container for up to 2 months. Make sure to thaw before reheating. And to reheat, you can either pop a serving in the microwave, or in the oven at 350 degrees Fahrenheit for a few minutes.
Frequently Asked Questions
Sure thing! You can make this recipe up to 3 days in advance, before baking. Do not add the crunchy topping until you are ready to bake. Cover the top with foil, and refrigerate. Then sprinkle the top with corn flakes once the oven is preheated.
No problem! Just use diced hash browns and make sure that they’re thawed.
More Delicious Potato Side Dishes
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Company Potatoes
Video
Ingredients
- 2 bags frozen Potatoes O’Brien mix, thawed (28-ounces bags)
- 24 ounces sour cream (could be low fat)
- 4 cups shredded cheddar cheese
- 2 cups salsa verde, or green enchilada sauce
- 1 tablespoon powdered chicken base, paste, or 3 bouillon cubes
- 3 cups corn flakes, crushed
- 1/4 cup melted butter
Instructions
- Preheat the oven to 375 degrees F. Pour the potatoes, sour cream, salsa or enchilada sauce, shredded cheese, and chicken base in a 3 quart baking dish. Mix well, and spread out evenly.
- Place the cornflakes in a plastic zip bag. Zip closed and crush the corn flakes. Then pour in the melted butter and toss to coat.
- Sprinkle the buttered cornflakes evenly over the top of the potatoes. Cover the pan with foil.
- Bake covered for 45 minutes. Then remove the foil and bake another 10-15 minutes, until bubbly. Serve warm.
Do you dissolve bullion cubes? If yes, in how much water? I don’t see water in the ingredients.
Hi Graz,
If you are using bullion cubes instead of the base, you can just crumble them into the recipe. No water needed. :)