Prep 25 mins
Cook 1 hr
I have noticed that whenever several people are given this recipe and asked to bring it to a potluck they are completely separate dishes! This is my favorite recipe for these. Although I highly recommend going the long route and making your own potatoes. The frozen ones just don't taste as good.
- 12 large potatoes or 907.18 g bag frozen shredded hash browns
- 2 (609.51 g) can condensed cream of chicken soup
- 473.18 ml sour cream
- 236.59 ml grated cheddar cheese
- 118.29 ml butter, melted
- 118.29 ml chopped onion
- 473.18 ml crushed corn flakes
- 29.58 ml butter, melted
- Peel potatoes and boil for 30 minutes, until just tender.
- Cool and grate into a greased 9x13 inch baking dish.
- Heat oven to 350º.
- Combine soup, sour cream, cheese, ½ cup melted butter and onion.
- Gently blend into the potatoes.
- Combine corn flakes and 2 tbsp melted butter. Sprinkle on top.
- Bake for 30 minutes.
PAC Fall 2007 - These were excellent! Very tasty indeed. I quartered the recipe as there is only two of us. Hubby went back for seconds and I was tucking in to the leftovers before I put them into the fridge! I did not cook the taters first, but just grated them into the baking dish as I thought they would have been a mushy mess. Also, 30 minutes is too long for boiling...20 minutes, tops. I ended up baking for 45 minutes to allow the potatoes to cook. Would definitely make again. Thanks Chalko!
Went really well with the ham.
Funeral Potatoes got their names cause in Utah it is what you bring to a Mormon funeral. The original recipe my mom has calls them supreme potatoes. What ever you call them they are yummy.