If you insist on making Funeral Potatoes, then you need a good recipe. I think that my Aunt Stella’s recipe is probably the best I have tasted. You will notice that NO frozen hashbrowns are present in the casserole. She boils, peels and shreds red potatoes. This makes such a huge difference in the outcome of your dish. Something else that will make your funeral potatoes taste better is using cream of chicken soup opposed to cream of mushroom soup (vile). I promise you your casserole will taste better and the color will be more appealing.
The most recent funeral I attended served a potato casserole in which the frozen shredded hashbrowns were still frozen. Not a good taste. At my Grandmother’s funeral my potato casserole had “rotten” cheese used to prepare it. The smell was worse than the taste. With that in mind, remember to use a good quality sharp cheddar cheese. A good quality cheese will melt nicely without curdling. With that said, let’s make funeral potatoe.
Peel the red potatoes.
Add the shredded cheese. I’m using a nice sharp white cheddar cheese.
Remove from the oven and cool 10 minutes before serving.
4 lbs Red potatoes
¼ cup butter, cut into small pieces
2 cans cream of chicken soup
2 cups sour cream
1/3 cup onion, finely chopped
½ lb. sharp cheddar cheese, shredded
2 teaspoons salt
1 cup crushed corn flakes
2 tablespoons melted butter.
Wash, boil, cool, peel then shred the potatoes. Set aside. In a medium-saucepan mix and heat the butter, soup, sour cream, onion and salt. Cook until butter is melted and sauce in smooth. Remove from the heat and stir in the cheese. The cheese does not have to be completely melted. Stir 2/3 of the mixture into the shredded potatoes. Pour into a greased 9 x 13-inch baking dish. Spread with remaining sauce. Sprinkle with corn flake topping. Bake at 350 degrees for 40 minutes uncovered.
To make the topping, mix crushed corn flakes with melted butter. Reserve for potato casserole topping.