Mom's Funeral Potatoes

The ultimate cheesy comfort food! Made famous at Utah funerals, there as many versions of this dish as there are cooks baking it. I've tasted a lot of them over the years but my mom's beats them all-never soupy and full of flavor. Some people put crushed crackers or bread crumbs on top. It's not healthy-it's greasy, cheesy heaven. Probably why funeral potatoes are often referred to as "potatoes au gratin on steroids."

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 281 Calories

Ingredients

• 3 tablespoons butter
• ¼ cup butter, melted
• 1 (8 ounce) container sour cream
• 1 cup shredded sharp Cheddar cheese
• ½ cup finely chopped onion
• 1 teaspoon chicken bouillon granules
• ¼ teaspoon ground black pepper, or to taste
• 1 (20 ounce) package frozen hash brown potatoes, thawed
• 2 cups shredded Cheddar-Monterey Jack cheese blend
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 ½ cups crushed cornflakes cereal

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Step 2

Melt butter in a skillet over medium heat; stir in onion. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat and add bouillon granules and pepper; stir until dissolved.

Step 3

Transfer to a large bowl and add potatoes, condensed soup, sour cream, and both cheeses. Stir until well combined and spread into the prepared pan.

Step 4

Combine cornflakes and melted butter for topping in a bowl. Stir until butter is well distributed. Sprinkle on top of potato mixture.

Step 5

Bake in the preheated oven until bubble, about 45 minutes.