No Matter the Name, These Potatoes Rule Michigan Potlucks

If there's one thing Michiganders can agree on—besides the fact that Ohio stinks—it's this: if someone says, "There will be cheesy potatoes," we'll be there. And we'll be there early. Possibly with our own serving spoon.

The only problem? Nobody calls them the same thing.

The Many Names of Michigan’s Favorite Potatoes

Some of us know them as cheesy potatoes. Others insist they're party potatoes, a name that instantly transports you to a July graduation party, garage door open, lawn chairs unfolded, and digging through the cooler to find the coldest pop. And then there are funeral potatoes. They have a somewhat somber, sad-sounding name, but they are pure comfort in casserole form.

READ ALSO: The Unwritten Rules of Surviving a Midwest Potluck

No matter what you call them growing up, at every potluck in Michigan, the same unspoken agreement exists: These potatoes will include some form of potato—shredded, cubed, maybe sliced ​​if someone's feeling adventurous. There will be cheese. There will be cream, usually sour cream and at least one can of "cream of something" soup that no one questions. And on top? Butter and something crunchy. Ritz crackers. Cheez-Its. Cornflakes. The holy trinity of Midwestern crunchiness.

Why They Belong at Every Michigan Potluck

This dish shows up everywhere. Church basements. School fundraisers. Family reunions in the park. That coworker's baby shower where you don't know anyone, but you have complete faith in the potatoes.

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And here's the kicker: nobody minds. We don't need innovation. We don't need a rebrand. Call them whatever you want. As long as they're hot, cheesy, and have a buttery, crunchy topping, they belong on the table, preferably next to a slow cooker and a stack of napkins.

What do you call this cheesy Midwestern staple?