Funeral Potatoes
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Funeral Potatoes
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Funeral potatoes are a traditional Mormon dish, originating from Utah (USA), made with hash browns and cheese.
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Ingredients
For the sauce
- 4 tablespoons butter salted
- 2 tablespoons all-purpose flour
- 1 cup chicken (or meat broth)
- 1 cup crème fraîche thick
- 1 cup sour cream
- 2 teaspoons parsley flat-leaf, chopped
- 1 teaspoon hot sauce
- 1 teaspoon black pepper , freshly ground
- 1 teaspoon salt
For the potatoes
- 1 tablespoon garlic powder
- 6 large , firm-fleshed potatoes, peeled and very finely sliced or cut into small cubes
- 1 onion grated
- 2 oz. cheddar cheese divided, grated
- 1 oz. cornflakes , crushed
- 2 tablespoons butter , melted
- butter , for the mold
Equipment
- baking dish , 12 x 8 inches / 30 x 20 cm
Instructions
Sauce
- In a saucepan, add the butter and melt it over medium heat.
- Once melted, add the onion and sauté until it begins to brown.
- Sprinkle with flour and stir constantly until well combined and the mixture turns a dark golden color.
- Add the broth, heavy cream and sour cream.
- Stir until smooth and evenly mixed and reduce heat to simmer over low to medium heat for 5 minutes, stirring frequently.
- Add the garlic, parsley, hot sauce, salt and black pepper.
- Remove from heat.
- Set aside.
Potatoes
- Preheat the convection oven to 350 F (175°C).
- Lightly butter a rectangular baking dish.
- Rinse the potatoes in a colander and squeeze them dry to remove any excess moisture.
- Transfer them to a large bowl and combine the potatoes and sauce mixture.
- Stir gently, then add half of the cheese.
- Spread the mixture in the baking dish.
- Sprinkle the entire surface with the remaining cheddar cheese and cornflakes.
- Pour the melted butter over it.
- Bake in the preheated oven for about 1 hour, or until the potatoes are tender.
- Serve immediately.
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