Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Funeral Potatoes
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- Level: Easy
- Total: 1 hr 15 min
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 384
- Total Fat
- 27 g
- Saturated Fat
- 14 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 69 mg
- Sodium
- 494 mg
This cheesy casserole is such a surefire crowd-pleaser that you could serve it at any gathering, even a funeral—hence the name. While its exact origin is unknown, the dish has strong ties to the Mormon community in Utah. There was even a funeral potatoes souvenir pin at the 2002 Salt Lake City Olympics!
- Level: Easy
- Total: 1 hr 15 min
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 384
- Total Fat
- 27 g
- Saturated Fat
- 14 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 69 mg
- Sodium
- 494 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.
- Melt 4 tablespoons butter in a large pot or Dutch oven over medium heat. Add the onion, season with a large pinch of salt and a few grinds of pepper and cook, stirring, until the onion is softened but not browned, about 5 minutes. Reduce the heat to medium-low and add the chicken soup and 3/4 cup water. Stir to combine, then continue cooking until thoroughly heated through, about 2 minutes.
- Add the cheese in 2 batches, stirring to melt after each addition. Stir in the sour cream and cook until heated through, 1 to 2 minutes. Season with 1 1/2 teaspoons salt and a generous amount of pepper. Add the shredded hash browns and stir to coat. Transfer the potato mixture to the prepared baking dish and spread in an even layer. Cover with foil and bake until hot in the center and bubbling around the edges, about 45 minutes.
- Meanwhile, place the crushed cornflakes in a medium bowl. Melt the remaining 4 tablespoons butter and drizzle over the cornflakes; toss to coat. Season with salt and pepper.
- Uncover the potatoes and top with the cornflake mixture. Return to the oven and continue baking until the topping is crisp and golden, 10 to 15 more minutes. Let stand 15 minutes before serving. Sprinkle with chives.
