Yes, that is really what we call them in this part of the country because they are often served at funerals. Yes, they were served at Kelly’s funeral luncheon along with baked ham, rolls, and salad. Yes, we make them for occasions other than funerals. The beauty of this dish is that it tastes so good —especially with ham. The other thing about funeral potatoes is that in addition to going by more mundane names, like cheesy potatoes or potato casserole, there are multiple variations of this recipe. This is a great way to use left-over baked potatoes, too. But the most important thing is that it’s hard to mess up this dish, and did I mention, they taste so good!
This is my adaptation of my mother’s and sister-in-law’s recipes.
8 potatoes cooked (baked or boiled) with skins on
Peel skin away and grate potatoes — or skip this part and use frozen potatoes, but personally, I think it tastes better if you use fresh potatoes, Idaho grown of course.
1 can cream soup (chicken, mushroom, celery)
1 16 oz container sour cream
salt & pepper to taste
1 bunch green onions minced
Mix together and turn into oven safe baking pan or casserole dish.
1 1/2 c. shredded cheddar cheese (reserve 1/2 c.)
crushed corn flakes or potato chips, or seasoned bread crumbs – for topping
1/4 c. butter melted
Top with reserved cheese, cover with crushed cornflakes (or other topping), drizzle melted butter over the top. Bake in 350 degree oven about 30 – 45 minutes until heated through. (If you used frozen hashbrowns you may need to extend the time.)