Funeral Potatoes

I was going to make Dauphinoise Potatoes to go with our Easter ham, but then I decided to make a potato dish instead that I had not made in a very long time.  This is something I used to make quite often when I lived in Canada, but have not made that often here in the UK. 

 

Funeral Potatoes, so named because they are very popular at Buffet Suppers and Pot Lucks.  Normally you use frozen loose pack hash browned potatoes to make this.  You cannot find the loose pack hash browns over here, just the ones that are shaped into patties already or triangles. 

Its a recipe that makes good use of store cupboard ingredients . . .  frozen hash browns, tinned cream of chicken soup, sour cream, cheese  . . .  sauteed onion and buttered cornflake crumbs.  Everyone loves them. 

 

Over here I have learned  to use grated cooked potatoes instead of hashbrowns, and I can tell you it tastes just as good as it does with the hashbrowns, in fact you cannot tell the difference.  It is a bit more work however, and does take some planning, as you need to cook the potatoes well ahead of time, let them cool and then hand grated them. 

It is well worth the effort however because  they are always welcome everywhere I take them. They go down a real treat, and I think they make a great holiday buffet dish.  You could cut the recipe in half as well to serve it during the week or at other times when you are not feeding a lot of people. 

 

The leftovers are also very tasty heated up in a lightly buttered skillet until they are golden brown  . . .  just sayin' . . . I know, I'm telling on myself and now you know why I look the way I do!  Ahem!

 

*Funeral Potatoes*

Serves 6 to 8

Printable Recipe 

 

A fabulous buffet dish that goes down a real treat at the holidays or for pot luck suppers!  Simple to make and delicious. 

6 large potatoes, unpeeled

salt and black pepper

1 medium onion, peeled and finely diced

60g butter (1/4 cup)

1 tin of cream of chicken soup

120g sour cream (1 cup)

240g of  strong cheddar cheese, grated (2 cups)

2 TBS butter

45g cornflakes, crushed (2 cups before crushing) 

Place the potatoes into a pot of boiling water and cook just until fork tender, but still firm. Drain well and set aside to cool. (I usually do this the night before and put them in the refrigerator overnight)  Peel and then grate them on the coarse side of a box grater into a bowl.  Season lightly with salt and black pepper. 

Preheat the oven to 180*C/350*F/ gas mark 4. Melt the 60g/1/4 cup butter in a skillet and saute the onions until softened and turning golden brown.  Scoop into a bowl. Whisk in the soup and the sour cream.  Stir in the cheese and then fold in the potatoes to combine thoroughly.  Spread into a large shallow buttered casserole.  Melt the remaining butter and stir it into the crushed cornflakes.  Sprinkle the buttered cornflakes over top of the potatoes.  

Bake for 30 to 35 minutes until golden brown and heated through.

This isn't something you would want to eat really often as it is rather calorific, but for the holidays and every now and then it is a real treat!  Bon Appetit!