Crispy Funeral Potatoes (Utah Style) | Arteflame

Introduction

There’s something deeply satisfying about cracking through a golden, buttery cornflake crust to reveal a bubbling, cheesy center. These Grilled Utah Funeral Potatoes are the ultimate comfort food—warm, creamy, and infused with a subtle hint of wood-fired smoke that you just can't get from an indoor oven. It’s the kind of dish that anchors a meal, making everyone around the fire feel instantly at home.

Why This Recipe is a Keeper

I love this recipe because it takes a beloved Intermountain classic and elevates it with the rustic charm of outdoor cooking. By using a cast iron skillet on the Arteflame, you get those irresistible crispy edges that only heavy iron can provide. It’s a low-stress, high-reward side dish that pairs effortlessly with everything from smoked brisket to simple grilled chicken.

Tips for Success

• Dry the Potatoes: Make sure your hash browns are fully thawed and patted dry with a paper towel. Removing excess moisture ensures the sauce stays thick and creamy, not watery.
• Manage the Heat: Cast iron holds heat aggressively. Keep your skillet in the medium-heat zone of the cooktop to bubble gently without burning the bottom layer.

Make It Your Own

This recipe is incredibly forgiving. If you need a vegetarian version, swap the cream of chicken soup for cream of mushroom. Out of cornflakes? Crushed potato chips or Ritz crackers make for an equally decadent, salty crunch.

Ingredients

The Potato Base

• 30-32 oz bag of frozen hash browns (shredded or cubed), thawed
• 1/2 cup unsalted butter, melted
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1/2 cup yellow onion, finely chopped
• 2 cups sharp cheddar cheese, shredded
• Salt and black pepper to taste

The Crunchy Topping

• 2 cups cornflakes, crushed
• 2 tbsp unsalted butter, melted

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a fire in the center of your Arteflame grill. You want to aim for a medium heat. Since you will be using a cast iron skillet or a Dutch oven, you don't need the fire roaring at maximum temperature, but you do need a solid bed of coals to maintain consistent heat.
2. Allow the flat cooktop to heat up. While the grill heats, ensure your cast iron skillet (10 or 12-inch) is clean and lightly oiled.

Step 2: Create the Cheesy Mixture

1. In a large mixing bowl, combine the melted butter (1/2 cup), cream of chicken soup, sour cream, chopped onion, and shredded cheddar cheese.
2. Stir these ingredients together until they form a smooth, uniform sauce. Season with a pinch of salt and freshly ground black pepper. Remember that the cheese and soup are salty, so go easy on the added salt.

Step 3: Combine with Potatoes

1. Add the thawed hash browns to the cheese mixture.
2. Gently fold the potatoes into the sauce until every shred or cube is thoroughly coated. This ensures that every bite is equally creamy and cheesy.
3. Transfer the mixture into your cast iron skillet, spreading it out into an even layer.

Step 4: Grill the Casserole

1. Place the skillet on the flat cooktop of the Arteflame. Position it somewhere between the hot center and the cooler outer edge to bake effectively without burning the bottom.
2. Cover the skillet with a lid or aluminum foil. Cook for about 30 to 40 minutes. You want the cheese to be fully melted and the mixture to be bubbling hot throughout.

Step 5: Add the Crunch and Serve

1. While the potatoes cook, mix the crushed cornflakes with the remaining 2 tablespoons of melted butter in a small bowl.
2. Once the potatoes are hot and bubbly, remove the lid or foil. Sprinkle the buttery cornflake mixture evenly over the top.
3. Move the skillet closer to the center of the grill (or place it on the grill grate for a minute) to toast the topping. Watch closely—it should turn golden brown, not black.
4. Remove from heat and let it rest for 5 minutes before serving.

Tips

Cooking a casserole on a grill requires a bit more attention to temperature management than an oven. When using the Arteflame, the heat zones are your best friend. If you notice the bottom of your skillet getting too hot or the edges bubbling too aggressively, simply slide the cast iron toward the outer perimeter of the cooktop where the temperature is lower. This allows the dish to bake through without scorching the bottom layer of potatoes.

Another crucial tip is to ensure your hash browns are fully thawed and patted dry before mixing them with the ingredients. Frozen hash browns can release a significant amount of water as they cook, which can result in a soupy casserole rather than a creamy one. If you want an extra smoky flavor, leave the lid off for the first 10 minutes of cooking to let the wood smoke penetrate the creamy potato mixture before covering it to finish baking.

Variations

While the traditional recipe is a masterpiece on its own, the versatility of funeral potatoes makes them a perfect canvas for culinary creativity. You can easily adapt the flavor profile to match the rest of your barbecue menu. Here are a few ways to mix things up:

• The Meat Lover: Mix in 1 cup of crispy, crumbled bacon or diced ham into the potato mixture for added protein and savory depth.
• Spicy Kick: Add diced jalapeños or a can of diced green chilies to the cheese mixture, and swap the cheddar for Pepper Jack cheese.
• Chip Swap: Instead of cornflakes, use crushed potato chips (ruffled ones work best) or crushed Ritz crackers for a buttery, salty crust.
• Herbal Note: Stir in fresh chives or thyme into the sour cream mixture for a brighter, garden-fresh flavor profile.
• Vegetarian Twist: Substitute the cream of chicken soup with cream of mushroom or cream of celery soup.

Best pairings

These Grilled Utah Funeral Potatoes are rich, decadent, and incredibly filling, which means they pair best with main courses that have bold flavors but aren't overly heavy with sauces. The creamy texture of the potatoes acts as a fantastic counterbalance to smoky, charred meats. Because this dish takes up the "starch" slot on your plate, you will want to round out the meal with a high-quality protein and perhaps something green and acidic to cut through the richness.

• Ribeye Steak: The richness of the potatoes stands up perfectly to a seared, juicy ribeye cooked right on the Arteflame cooktop.
• Smoked Brisket: The creamy texture compliments the bark and smoke of a slow-cooked brisket.
• Grilled Asparagus: A light, charred vegetable with a squeeze of lemon helps cleanse the palate between bites of cheesy potatoes.
• Barbecue Chicken: The sweet tang of BBQ sauce on chicken legs or thighs contrasts wonderfully with the savory, salty potato casserole.

Conclusion

Bringing Utah Funeral Potatoes to the Arteflame grill transforms a traditional indoor comfort dish into a backyard barbecue legend. The combination of the smoky outdoor atmosphere, the heat retention of cast iron, and the classic creamy, cheesy ingredients creates a side dish that is truly unforgettable. It is the kind of recipe that brings people together, sparking conversation about the unique name while everyone fights for the last spoonful of that crunchy cornflake topping.

Whether you are comforting a crowd or celebrating a summer milestone, this recipe delivers on every front: texture, flavor, and warmth. So, grab your cast iron skillet, fire up the grill, and prepare to make a batch of potatoes that will vanish faster than you can serve them. Just make sure to make a double batch—these leftovers are just as good the next day.