Best Ever Funeral Potatoes Recipe #380169
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!
1½ hours | 1 hour prep
SERVES 6 -8
- 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
- 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.
- In a large bowl combine potatoes with 3/4 of green onions, 3/4 C pepperjack, 1 C cheddar and salt and pepper.
- In a small bowl mix soup, cream, and sour cream.
- 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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5 stars