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Utah Cuisine: Funeral Potatoes

User Rating 5 Star Rating (1 Review)

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funeral potatoes
GreenGlass1972/Wikimedia Commons

Funeral potatoes are cheesy au gratin potatoes that LDS Relief Societies frequently serve as part of a dinner prepared for the grieving family to eat after a loved one's funeral. The funeral potatoes are generally served with ham, rolls, salad, cake, and of course, Jell-O. I'm not sure how the tradition evolved, but funeral potatoes are definitely "comfort food."

People of all religious persuasions enjoy creamy, cheesy funeral potatoes, not just at funerals but for any occasion that calls for for an easy, crowd-pleasing recipe. There are as many versions of funeral potatoes as there are cooks, but this is my favorite recipe:

Prep Time: 30 minutes

Cook Time: 30 minutes

Advance prep: bake/thaw potatoes: 1 hour

Total Time: 2 hours

Yield: About 8 cups

Ingredients:

  • 6 c. diced potatoes
  • 1 can (10 3/4 oz.) condensed cream of chicken soup
  • 1/2 stick butter, melted
  • 1/2 c. milk
  • 1 c. sour cream or plain Greek yogurt
  • 2 c. grated cheddar cheese, or use a mix of cheddar and gruyere
  • 1/4 c. grated onion (optional)
  • Salt and pepper to taste
  • 3/4 c. crushed cornflakes or panko bread crumbs (optional for crumb topping)
  • Additional 2 T. butter (optional for crumb topping)

Preparation:

  1. Prepare the potatoes: Scrub 6-8 medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe.
  2. Combine soup, butter, sour cream or yogurt, milk, cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
  3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
  4. Optional: Mix 2 T melted butter with crushed corn flakes or panko bread crumbs. If using panko, season with a little salt and pepper. Sprinkle crumb mixture over potato mixture.
  5. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.
User Reviews

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 5 out of 5
the name, Member 7point

Back in the early sixties, growing up in a LDS family in Boise Idaho this recipe was called Festive Potatoes but we kids could not remember the name. We would ask mom, "" when are you going to make those potatoes again ?"" she would ask""which potatoes?""and we would say ""you know, the ones you always take to the funerals"". We just started calling them Funeral Potatoes and the name must of just stuck. Now I find them on the WEB 50 years later. By the way the is one fantastic dish!

41 out of 43 people found this helpful.

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