Monday, December 1, 2008

funeral potatoes

I never had this recipe and it is like Chay's favorite- so here is one I found on KSL.

"Also called "Ward Party Potatoes," "Christmas Potatoes," "Potato Casserole" I'm sure many other names - but the most famous is Funeral Potatoes because it is often served at funerals and Church parties in Utah. "


6 cups diced potatoes*

1 can (10 ¾ oz.) cond. cream chicken soup

1/2 soup can milk

1 cup sour cream

1 cup sharp cheddar cheese, grated

1/4 cup grated onion (optional) **

salt and pepper to taste

3 tablespoons butter, melted

3/4 cup corn flake crumbs

Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.

Combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.

Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.


* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.

There are probably as many variations in how to make this dish, as there are names for it. Whatever you call it (or how you make it) it is tasty dish, which is often served with ham and green beans. Recipe serves approximately 8.

This recipe is brought to you by your local Associated Foods Store.

1 comment:

Marne said...

We served this as part of our December Enrichment dinner, only we called it Cheesy Potatoes...sounds better than funeral potatoes. Here is the version we used. It's really similar:

1 1/2 bags frozen southern style hash browns
1 can cream of mushroom soup
16 oz container sour cream
3 cups cheddar cheese
1/2 cube butter
crushed potato chips (plain)
salt and pepper to taste

Preheat oven to 350 degrees. Dump hash browns into glass 9x13 pan. Over low heat, melt butter then add the soup and sour cream and sald and pepper. Mix well, add 2 cups of the cheese. Stir until mixed throughly. Dump onto the frozen potatoes and mix. Top with the remaining cheese and cover with tin foil. Bake for 30-40 minutes, then add the potato chips and bake for 10-15 minutes more until bubbly.