Wednesday, November 26, 2014

Funeral Potatoes

These potatoes show up at every church function, especially funerals. Hence the name.   My family loves them with ham, so this dish always makes an appearance at Thanksgiving and Easter.


7  Golden potatoes
4 tablespoons butter
1/3 cup green onion chopped fine
1 cup sour cream
2 cups sharp cheddar cheese, grated
1 cup heavy cream
2 teaspoons chicken Better Than Bullion
1 teaspoon salt
1/2 teaspoon pepper
1 cup French's  french fried onions

Peel and quarter potatoes and place in a large pot. Cover with water and bring to a boil.   Cook until they are easily pierced with a fork, but not mushy.  Remove from heat and drain the water.  Let cool.
When cool, use a grater with large holes and grate the potatoes (or you can cut them into small bite-sized cubes).

While the potatoes are cooling, place the butter, sour cream and cream, bullion salt and pepper in a medium sauce pan and heat over low heat until all ingredients are well combined. Remove from heat.

In a mixing bowl combine the potatoes, sauce, and cheese.  Pour into a greased pyrex baking dish.
Place in a preheated 350 degree oven and bake for 30 minutes.  Remove from oven and sprinkle the french fried onions on top of the casserole.  Return to oven, and bake for 5 minutes more.