Best Ever Funeral Potatoes |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I have long been disapointed in funeral potato recipes. Frozen hash browns and a strong cream of chicken flavor seem to be the norm. So I slowly developed my own recipe. The pepperjack cheese and mix of potatoes have a great flavor. It's a little more work but I get compliments and recipe requests everywhere I take it! Ingredients:
4 yukon gold potatoes |
6 -8 red potatoes (you should have about 5 lbs potatoes total) |
1 1/2 cups grated sharp cheddar cheese |
1 cup grated monterey jack pepper cheese |
1 (10 1/2 ounce) can cream of mushroom soup |
1/4 cup cream (milk will do in a pinch) |
1 cup sour cream |
1 teaspoon salt |
1/2 teaspoon pepper |
1 bunch green onion, chopped |
Directions:
1. Cut potatoes in half with skin on and boil until tender. Allow to sit until cool enough to handle. Grate potatoes by holding skin side- the skin will peel off as you grate and you can just throw it away.
2. In a large bowl combine potatoes with 3/4 of green onions, 3/4 C pepperjack, 1 C cheddar and salt and pepper.
3. In a small bowl mix soup, cream, and sour cream.
4. Combine soup mix with potato mix by gently folding together. Spread in a 9x13 casserole dish and top with remaining cheese and onions. Bake 350 degrees for 25-30 minutes or until heated through.
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