Funeral Potatoes with Real Potatoes
Although hash browns are a quick and easy alternative, I find the best funeral potatoes recipe is one with real potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Oven
Ingredients
Scale
- 7 medium potatoes (about 30 ounces or 850g)
- 1 can cream of chicken soup
- 1 teaspoon salt
- ¼ cup (60g) butter
- 3 chopped green onions (spring onions)
- 1 pint (475ml) sour cream
- 1½ cups (350g) grated cheddar cheese
For the Topping:
- 2½ cups (190g) crushed corn flakes
- ¼ cup (60ml) melted butter
Instructions
- Peel the potatoes and cut them into cubes.
- Boil them in salted water until al dente (mostly tender but still a little firm).
- Preheat the oven to 400 degrees F (200 degrees C).
- Drain the water off the potatoes and let them cool slightly.
- Melt the butter in a pan then mix in the soup.
- Stir the cream with the green onions, cheese and salt in a bowl.
- Stir the soup mixture into the green onion mixture.
- Now gently stir the potatoes into the soup mixture.
- Spoon everything into a greased 13 x 9-inch (33 x 23 cm) baking dish.
- Melt the butter then mix with the crushed corn flakes.
- Spread the corn flake mixture over the top of the funeral potatoes.
- Bake for about 40 minutes or until piping hot and golden brown on top.
Notes
- Sub 3 tablespoons of dried chives for the green onions if liked.
- Use firm potatoes since they don’t turn to mush like creamy ones.
Keywords: funeral potatoes with real potatoes, real potato funeral potatoes
Find it online: https://victoriahaneveer.com/funeral-potatoes/