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Apr 03

Cheesy Potluck Potatoes

Cheesy Potluck Potatoes

I often forget to plan ahead and post a holiday-themed recipe before the holiday actually occurs so that you all can make it too, but this time I remembered! I am so proud of myself. I know a lot of people make ham as their main course for Easter, and one of the most popular side dishes for ham is a warm, creamy, cheesy potato casserole. I think almost everyone has eaten some version of these potatoes. When brainstorming a light version I ran across many similar recipes titled “funeral potatoes” which made me do a double take. I’m assuming the moniker comes from this dish’s prevalence at potluck gatherings, so I am incorporating potluck into the title instead of funeral. It just sounds more appetizing! I’m not always a huge sour cream fan, but I love the tangy flavor it brings to this dish. You can make this with the traditional cream of chicken soup, but it tastes just as good with cream of mushroom for a vegetarian option. This is a generous portion for a side dish, so make sure to leave room on your plate. The potatoes make really good leftovers too, so feel free to hide some before they’re all gone! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Cheesy Potluck Potatoes

Cheesy Potluck Potatoes

These easy Cheesy Potluck Potatoes are a perfect side dish that pairs well with anything from a casual barbecue to Thanksgiving dinner!


  • 2 lb (32 oz bag) of frozen cubed hash brown potatoes, defrosted (use a zero point hash brown if following the myWW Purple plan)
  • ¼ cup chopped onion
  • 1 cup fat free sour cream
  • 10.75 oz can of 98% fat free cream of chicken OR cream of mushroom soup for a vegetarian option
  • 1 cup 2% reduced fat shredded cheddar cheese
  • Salt and pepper to taste
  • ¾ cup of corn flakes, crushed


  • Preheat the oven to 350. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.
  • In a large bowl, combine all the ingredients except the corn flakes and stir until thoroughly combined.
  • Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the corn flakes over the top and bake for one hour until potatoes are cooked through. Slice into eight pieces and serve.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
190 calories, 31 g carbs, 4 g sugars, 2 g fat, 1 g saturated fat, 6 g protein, 3 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1/8th of the recipe) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 6 SmartPoints/ Blue: 6 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers Points Plus:
5 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Adapted from Food.com

57 comments on “Cheesy Potluck Potatoes”

  1. ooo, I bet you could even substitute greek yogurt for the sour cream for the added protein. I can’t wait to try this recipe! By the way, Emily. Everything I’ve made from this website ——> ROCKS!

  2. we have always called them funeral potatoes and yep we have them every Easter…thanks for lightening it up!

  3. I get 4 points with the nutritional info, but 7 points entering it into the recipie builder.

    • That’s a big difference, but still better than the original recipie.

    • I have no idea how you would get that because when I run the exact ingredients I listed through the recipe builder I get 5 per serving.

    • Maybe different hash brown options? One hash brown option I chose gave me 46 points for the 2 pounds and made the recipe 8 pp+ each. If you enter the NI into the calculator, it equals 4 pp+

  4. Thank you! Adding this to my Easter menu.

  5. Made them as 16 cupcakes!!!! They were amazing!!! I have lost 15 lbs so far all by eating Emily bite recipes!

    • What a genius idea to make them into cupcakes!! I am going to try that next time.

      Congratulations on your weight loss – that’s awesome!! 🙂

    • would you still bake 1 hr. also are points still 5 points per cupcake? and is serving size 1 or 2 cupcakes? thanks for any info!!

  6. wow this looks amazing!

  7. Getting ready to put mine in the oven. Hubby wanted shredded potatoes though. I’ll let you know how it goes.

  8. I made these for a side dish to our Easter dinner, and they were good! I substituted 1/2 C seasoned bread crumbs for the corn flakes, and the points came out the same. I used shredded potatoes, as the store I was at didn’t have the cubed / diced potatoes. I’ll be making these again! Thanks for the recipe!

  9. I made these for Easter brunch. They turned out amazing! I’ve tried another version of this recipe and this one is WAY better. I absolutely love all your recipes. My boyfriend is pretty skeptical when I make “healthy” recipes, but he has liked every recipe that I’ve made from your website (bubble up enchiladas are his fave, he’s learned how to make them too!). Thanks for all your wonderful recipes!

  10. This is a wonderful recipe! For breakfast I warmed up 1 serving of potatoes, and topped with a cheese single and fried egg. Only 8 points for a very filling breakfast thatkept me full until lunchtime.

  11. If you bake the cheesy potluck potatoes in a cupcake pan would you still bake 1 hour and also would each serving still be 5 points per muffin or less?

  12. These potatoes made an excellent side dish for my pork roast and asparagus dinner! Thanks for this easy to make and delicious to eat recipe.

    PS – In St. Louis we call this casserole “Party Potatoes” – I guess the name of the dish depends on where you live!

  13. I use top the tater instead of sour cream. Yum

  14. These are amazingly good. My sister’s recipe is similar, but uses a stick of butter. The first time we made it, she said she didnt’ miss the butter at all and it didn’t have all that grease floating everywhere. No one commented on the swaps as being noticeable either. The next time she made it she “insisted” she had to have some butter, so I made mine separate. After dinner she commented that I should have reminded her leaving out the butter was okay & she didn’t miss the flavor. I told her to sprinkle butter buds on her portion if she wanted. We are having it regularly now; without unnecessary fat & still amazing taste. Thanks so much for posting this…I thought I would never get to have it again.

  15. Another great recipe Emily, thank you so much.

  16. Making these tonight. We also have these every Easter and my dear Aunt always makes them. One of my favorite things! I will have to share this with her. She is doing Weight Watchers too I believe. We just call them cornflake potatoes. LOL

  17. Made these tonight. Very good!! Except next time, I am going to cook the onions beforehand so they are softer. Love your blog!

  18. Im gonna try this tonight with ham added. Can’t wait

  19. Making these today to go with grilled pork tenderloin. I’ve made the full fat version for many years, so I am so happy to have this lightened up! Thanks!

  20. Wonder how this would be with a panko topping?? I almost never have Corn Flakes on hand & I doubt Wheaties or Frosted Flakes would turn out well 😉

  21. I too will be trying this with Panko as that is what I have on hand.

  22. I’m giving these a try tonight with some pork chops. I can’t wait!!!!!!! I know they’re going to be amazing. BTW, I absolutely LOVED the taco bake as well as the chicken enchiladas. The buffalo pulled chicken was a hit as well! We ate them as bbq pita pizzas and bbq chicken nachos. Delicious!

  23. Ok, these were AMAZING!!!!! Definitely integrating this into my usual repertoire. I had them with a pork chop for supper tonight and plan to have more for breakfast with an egg haha! Good job!!!!!!

  24. What is the serving size for these Emily?

  25. Making these for easter but going to sprinkle crushed lowfat cheeze its on top!

  26. made these in a cupcake pan(1/2 cup each) baked them for an hour point value was 3 for 1.

  27. These are delicious! Had them last night…just curious, about how much potatoes are in a serving size (didn’t break it into eights last night since we were serving a crowd). Would you estimate about 2/3 C?


  28. I like to steer clear of processed foods, so the frozen hash browns wouldn’t work for me. What’s the word on using fresh cubed potatoes? Any variation on the cooking time?


  29. Emily-

    Thank you So Much for lightening up this recipe. My Grandma used to make these for everything from Easter dinner to Xmas morning, and I often have craved them when I am missing her. This allows me to make them, think of her, and not depth-charge my WW mission.



  30. How long do you bake these for?

  31. We make these without any topping and I like them better that way. I have stopped using the butter as well. Don’t miss it. Try using Potatoes O’Brien that already has onions and green peppers. It is great

  32. Do you think this recipe would do well in a crock pot?

  33. It looks delicious, however I do have to say that cream of mushroom soup isn’t truly vegetarian. It contains anchovies. I’m sure that there is a substation though!

  34. This might be a really dumb question, but do you measure the cornflakes first, and then crush them, or crush and then measure 3/4 cup? I feel like this would make a difference.

    • I always just buy corn flake crumbs which come already pre crushed so crush them first!

  35. Emily, thank you for coming back to respond! It turned out great – just the right amount of corn flakes! I hope you are enjoying your maternity leave time.

  36. These potatoes are a holiday staple! My mom usually makes them, somehow hers always taste better. We call them party potatoes.
    I’m thinking if making these into a main dish. I have a thawed bag of hash browns I need to use (hibs took them out of the freezer to make room for something else) some cooked chicken breast that also needs to be used. Maybe throw some veggies in too? Do you may e already have a recipe like this?

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