If you grew up in Utah (as I did) you are already WELL acquainted with Funeral Potatoes. When a member of the LDS church dies, the other members of the congregation come together to help plan and execute a luncheon for the family and friends of the deceased. This is a great tradition of service and gives the family a break from planning everything when they are dealing with a loss. This potatoes casserole got its name from being a popular dish at these events.
Now, you'll find a lot of versions out there. Variations on a theme. But when I recently decided I needed some funeral potatoes I went straight to one of my favorite recipe sources: Our Best Bites. Kate and Sara have never, ever let me down...until that day. I made the recipe and it was a no-go. Their Funeral Potatoes were ALL wrong!!!
So, it was time to find my ultimate Funeral Potatoes recipe. With a bit of research and a few batches I finally landed on the perfect potatoes for my family. Others will want their FP's more bland than I make them, but you need a little spice (and garlic) in your life. The topping is a heated point of contention among Utahns. To cornflake or not to cornflake. That is the question. I like to cornflake. It's just who I am.
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FUNERAL POTATOES
Recipe by: Emilie Ahern
Yield: 10-12 servings (as side dish)
Ingredients:
32 oz. bag frozen diced potatoes, thawed (or not thawed...it's not a deal-breaker)
1 can (10 3/4 oz.) condensed cr. of chicken soup
1/4 cup butter, melted
1/4 cup milk
1 cup sour cream
3-1/2 cup grated sharp cheddar cheese (divided)
1/2 cup finely minced onion
1 clove minced garlic
1 tablespoon dried parsley flakes (optional)
1-1/2 teaspoon salt
freshly ground pepper to taste
1-1/2 cup (after crushing) crushed cornflakes
Additional 3 T. melted butter
Preparation:
- In a small skillet sauté onions and garlic until softened – about 6 minutes.
- In a large mixing bowl, combine soup, butter, sour cream, milk, 2 c. cheese, onions and garlic, parsley flakes, salt and pepper. Mix well. Add the diced potatoes and stir gently until combined.
- Place potato mixture in a 9 x 13-inch baking pan. Top with 1-1/2 c. cheddar.
- Mix 2 tablespoons melted butter with crushed corn flakes. Sprinkle crumb mixture over potato mixture.
- Bake uncovered at 350 degrees for 40-55 minutes or until hot and bubbly.
3 comments
I have a very similar recipe that I make, and it is so popular at parties and potlucks. I got it from a friend, and I've made a few tweaks to it. One was that instead of sour cream, I started using french onion dip. It made something great even more awesome!
mmm, funeral potatoes! I take them to all sorts of military potlucks. Our recipes are very close- I use shredded potatoes instead of diced, and I ritz instead of cornflake.
I love funeral potatoes. My grandma used to make some delicious ones. I have yet to find a recipe that compares. I'll have to try this one. :)
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