Did you see the debate last week? I’m not a big fan of politics in general. In fact, every time we see a politician make a speech, see a campaign commercial, or watch a debate, the conversation usually goes like this:
me: sheesh, I would never want to be a politician.
grant: you could not pay me enough to be a politician.
me: being the wife of a politician would be the worst.
grant: that job would stink.
me: you know, people say the same about lawyers.
grant: no they don’t.
me: yes they do.
That said, newsflash- we are Republicans.
I know, you’re shocked. Mormons and Republicans.
And we like Mitt. Mittens, as we affectionately call him. Not that we know him, but you know how that goes. We talk like we do.
Anyway. Remember when I posted that JELLO recipe several months ago? I titled it “What Mitt Ate Last Night”. This is the second recipe in the installment of “What Mitt Ate Last Night”.
Classic Mormon food.
This will either make you :
a) feel warm and fuzzy inside, and run to the nearest grocery to buy some Cream of Chicken Soup.
b) stop subscribing to this blog.
Everyone needs a recipe for this dish in their files. Guaranteed to comfort and clog the arteries. This is my favorite version of Funeral Potatoes. Been making it for 30 years. Funerals, family parties, neighbor dinners, you name it, this dish goes with it.
Bon Appetite 🙂
Yield 16 side dish servings
- 12 large Russett potatoes, boiled, then peeled and grated or
- 1 large 24-32oz package frozen hash brown potatoes, thawed
- 2 cans cream of chicken soup
- 2 cups sour cream
- 2 1/2 cups cheddar cheese, divided
- 1/4 cup melted butter
- 1/2 cup chopped onion
- 1/2 teaspoon salt and pepper, each
- Topping options:
- 1 cup Panko Crumbs or 2 cups crushed Corn Flakes + 2 tablespoons melted butter (optional)
- 1/2 cup grated cheese
- Preheat oven to 350 degrees. Place rack in middle of oven.
- Place butter, chopped onions, salt and pepper in a sauce pan over medium heat. Cook just until onions are softened. Place soup, sour cream, 2 cups of the grated cheese in a large bowl.
- Pour the cooked onion/butter mixture over the soup mixture in the bowl. Mix well.
- Add grated potatoes. Fold ingredients together.
- Pour the mixture into a 9x13 greased pan.
- If using topping, spread the Panko or cornflake mixture or additional 1/2 cup of cheese over the top of the casserole and bake uncovered for30-40 minutes or until the casserole is bubbly and golden on top.
- Let sit for about 10 minutes before serving.
-This recipe has oodles of variations, here are a few:
You may cut ham into cubes and place in the casserole.
I have used low fat sour cream and low fat soup with good results. It is better with regular soup and sour cream, but is fine with low fat.
Some people use part cream cheese, cut into cubes, and cut some of the sour cream and or cheese.
The onions may be substituted with green onions.
You may use flavored cheeses such as Smoked Gouda or Pepper Jack in place of the cheddar cheese.
-Almost everyone makes this recipe with frozen hash browns. That’s fine in a pinch, or if you are making it for the masses. Make sure if you use frozen potatoes to thaw them before using.
Funeral potatoes taste best when you take just a little more time and cook your own potatoes. Scrub the russets, boil them until tender. Peel the potatoes and grate them before folding in the soup mixture. Make sure to always boil the potatoes with the skins on, to avoid watery tasting potatoes.
-I like to use Russets when making funeral potatoes. Never use Yukon Golds, the texture is too waxy.
-This recipe freezes well. Follow the recipe and cover with foil or saran wrap. To cook, place in oven at 325 for about 1 hour. You may take it directly from the freezer and bake. You may need a bit more or less time depending on your oven. Sometimes I put it in my oven at 275 for 2-3 hours. When I bake a frozen dish, I cover it tightly with foil until it’s done so it does not dry out. I remove the foil the last 15 minutes of baking or broil for a couple of minutes to get a golden top.