Wednesday, January 28, 2015

Funeral Potatoes

I got this recipe from a travel magazine that gave special dishes from each state.  This was Utah's special dish. The name comes because a traditional meal that Mormons make for a bereaved family after a funeral is ham, these potatoes, salad, rolls, and cake. These potatoes just seem to go with ham. I've made funeral potatoes for years, but I tried this recipe that is a little different from mine.  It is a looser sauce and the potatoes are diced instead of grated.  My husband prefers the old way, but I think I might like this better.  What do you think?

Funeral Potatoes
6 cups diced potatoes
1 can cream of chicken soup
1/4 cup butter, melted
1/2 cup milk
1 cup sour cream
2 cups grated cheese ( you can use cheddar or a mix of cheddar and gruyere)
1/4 cup grated onion
Salt and pepper
3/4 - 1 cup panko crumbs mixed with 2 T. butter for the topping

Scrub 6-8 medium sized potatoes, prick them, and wrap them in foil.  Bake them in a 350 oven until they can easily be pierced, but don't over cook them.  It should be about 45 min. to an hour.  Unwrap the potatoes and let them cool until they are just cool enough to handle.  Peel and dice them.  Put them in a large bowl.

Combine the soup, butter, sour cream, milk, cheese, onion, salt and pepper.  Pour over the potatoes and gently mix.  Spoon into a large casserole dish or a 13 x 9 pan. Put the crumb topping over all.  Bake at 350 for 30-45 minutes or until hot and bubbly.

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