Funeral Potatoes

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November 3, 2011, 7:45 am

Funeral potatoes are cheesy au gratin potatoes that LDS Relief Societies frequently serve as part of a dinner prepared for the grieving family to eat after a loved one's funeral. The funeral potatoes are generally served with ham, rolls, salad, cake, and of course, Jell-O. I'm not sure how the tradition evolved, but funeral potatoes are definitely "comfort food."

Marsha's Mom's Funeral Potatoes

·         6 c. diced potatoes

·         1 can (10 3/4 oz.) condensed cream of chicken soup

·         1 stick butter, melted

·         1 c. sour cream

·         2 c. cheddar cheese, grated, divided

·         1/4 c. grated onion (optional)

·         Salt and pepper to taste

1.    Prepare the potatoes: Scrub six medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe.

2.    Combine soup, butter, sour cream, 1 c. cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.

3.    Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan. Top with the remaining 1 c. cheese.

4.    Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.