Utah Funeral Potatoes
User Reviews
4.7
18 reviews
Excellent
Utah Funeral Potatoes
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Our traditional funeral potatoes are made from scratch with a creamy sauce, shredded russet potatoes, and a crunchy cornflake topping.
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Ingredients
Sauce
- 1/4 cup salted butter
- 1 medium white onion finely diced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 1 tablespoon chopped fresh parsley
- 1 tablespoon garlic powder
- 1 teaspoon hot sauce tabasco or similar
- 1 teaspoon black pepper
- 1 teaspoon salt
Potato Casserole
- 6 large Russet potatoes peeled and grated (about 3 pounds)
- 2 cups shredded sharp cheddar cheese divided
- 1 cup crushed corn flakes
- 2 tablespoons salted butter melted
Instructions
Sauce
- In a medium saucepan over medium heat, melt 1/4 cup salted butter. Once melted, add in the finely diced 1 medium white onionhite onion and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
- Sprinkle in 1/4 cup all-purpose flour, stirring continuously for about 2–3 minutes, until the mixture is smooth and turns a deep golden color.
- Gradually pour in 1 cup chicken brothStir in 1 cup heavy cream and 1 cup sour creamuntil the sauce is smooth and fully combined. Lower the heat to a simmer and cook for an additional 2–3 minutes, stirring occasionally.
- Stir in 1 tablespoon chopped fresh parsley, 1 tablespoon garlic powder, 1 teaspoon hot sauce, 1 teaspoon black pepper, and 1 teaspoon salt. Remove from heat and set aside.
Potato Casserole
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch or 3-quart baking dish.
- Using a grater or food processor, grate 6 large russet potatoes. Rinse the grated potatoes in a colander under cold water and squeeze out any excess moisture. Transfer the potatoes to a large mixing bowl.
- Pour the prepared sauce over the grated potatoes. Add 1 cup of the shredded cheddar cheese and gently stir until well combined.
- Spread the potato mixture evenly in the prepared baking dish. Sprinkle the remaining 1 cup cheddar cheese and 1 cup crushed corn flakes over the top. Drizzle 2 tablespoons of melted butter evenly over the casserole.
- Bake in the preheated oven for about 1 hour, or until the potatoes are tender and the top is golden brown and crispy. Serve hot.
Notes
- Short on time? Use frozen shredded hashbrowns in place of the russet potatoes. You'll need 3 pounds, or 48 ounces.
Nutrition Information
Show Details
Serving
1serving
Calories
466kcal
(23%)
Carbohydrates
55g
(18%)
Protein
12g
(24%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
68mg
(23%)
Sodium
609mg
(25%)
Potassium
894mg
(26%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1160IU
(23%)
Vitamin C
16mg
(18%)
Calcium
197mg
(20%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 466kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 68mg | 23% |
| Sodium | 609mg | 25% |
| Potassium | 894mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 16mg | 18% |
| Calcium | 197mg | 20% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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