This recipe for cheese potatoes comes from one of my old neighbors. This is what would be my version of what is known in Utah as Funeral Potatoes or in other parts of the US, I have learned it is known as Party Potatoes. The potatoes get the name funeral potatoes because it is a dish commonly served at funeral luncheons here in Utah.
I love to serve these potatoes with ham. So it is a perfect dish to serve for Easter lunch or dinner. This is definitely a family favorite. The classic funeral potato dish includes potatoes, some kind of cream of something soup, sour cream, cheese and butter. Those ingredients are all a must. However, after that, there are all kinds of different variations that poeple have. This one includes diced onion. You do cook the onion in butter, so they are nice and tender.
The original picture I have at the bottom of the post is a half a recipe in a 8 x 8 inch dish. I usually make a whole recipe of cheese potatoes, but divide it into two 8 x 8 dishes. Then I cook one and refrigerate one for another meal in the next couple of days. The 8 x 8 amount is perfect for my family of 5.
Real Mom Kitchen
- 8 to 10 medium potatoes
- 2 10 3/4 oz cans of cream of chicken soup
- 1 cup sour cream
- 2 cups grated cheddar cheese
- 1 small onion diced
- ¼ cup butter
- Peel potatoes and boil in a pot of water until tender, approximately 15-20 minutes.
- In another pan or skillet, cook onion in butter until tender.
- Drain potatoes and cut into small pieces. Mix potatoes, onion, and butter, with remaining ingredients.
- Pour into 9x13 pan. Cover with foil and bake for 1 hour at 350 degrees. Serves 10.
This is the original photo from when this post was first posted in Oct. 2008.