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."
People of all religious persuasions enjoy creamy, cheesy funeral potatoes, not just at funerals but for any occasion that calls for an easy, crowd-pleasing recipe.
There are as many versions of funeral potatoes as there are cooks, but this is my favorite recipe:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: About 8 cups
- 6 c. diced potatoes
- 1 can (10 3/4 oz.) condensed cream of chicken soup
- 1/2 stick butter, melted
- 1/2 c. milk
- 1 c. sour cream or plain Greek yogurt
- 2 c. grated cheddar cheese, or use a mix of cheddar and gruyere
- 1/4 c. grated onion (optional)
- Salt and pepper to taste
- 3/4 c. crushed cornflakes or panko bread crumbs (optional for crumb topping)
- Additional 2 T. butter (optional for crumb topping
- Prepare the potatoes: Scrub 6-8 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 frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe.
- Combine soup, butter, sour cream or yogurt, milk, cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
- Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
- Optional: Mix 2 T melted butter with crushed corn flakes or panko bread crumbs. If using panko, season with a little salt and pepper. Sprinkle crumb mixture over potato mixture.
- Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.