Utah Funeral Potatoes
These delicious potatoes are truly the best! I grew up enjoying these potatoes from family dinners to church get togethers. They get this name from the frequency they are served at funeral family luncheons at church. Big shout out to my mom who shared this recipe so everyone can enjoy!
Ingredients
6-7 medium Idaho Russet potatoes
4 tbsp melted butter
1 can cream of chicken soup
1 cup sour cream
1 cup grated cheddar cheese
1/3 cup grated onion
1 cup corn flakes
3 tbsp melted butter
Salt and pepper to taste
Vegetable spray
Instructions
1
Preheat your oven to 350 degree’s.
2
Peel and dice the potatoes placing them in a large pot. Cover the potatoes with cold water and bring to a boil, reduce heat and simmer until the potatoes are fork tender. Drain and set potatoes aside.
3
In a large bowl, mix the 4 tbsp melted butter, cream of chicken soup, sour cream, grated cheddar cheese and the grated onions together until combine. Salt and pepper to taste.
4
Add the prepared potatoes to the sour cream mixture and carefully fold everything together.
5
Spray a 9x13 baking pan with vegetable spray and transfer the potato mixture to the prepared pan.
6
In a separate bowl, mix the corn flakes with the 3 tbsp of melted butter and sprinkle them on top of the potato dish.
7
Place the “funeral potatoes” on a baking sheet and into the pre-heated oven. Bake for 45 minutes or until the filling is bubbling.
8
Remove from the oven and serve with sliced ham and green beans for the full Utah experience.
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