Today’s recipe is what is traditionally known here in Utah as funeral potatoes. I know it is a weird name for them, but it get that name because it is usually served along with ham at a luncheon following a funeral. I have heard in other parts of the country that the recipe is known as party potatoes. Whatever you like to call them doesn’t matter. They are delicious and are excellent served with ham and a must for Easter at my house.
Now, the traditional recipe I know calls for a can of cream of chicken or cream of mushroom soup. I have make other similar versions made using whipping cream (Shredded Potato au Gratin and Market Street Potatoes Au Gratin) but they don’t have that creamy consistency of the recipe make with the cream soup and tend to be drier than the traditional recipe also.
So I was happy to try a version that was just as creamy as the traditional version, but without the cream soup. With this recipe you just make a cream base in its place and they turn out just as rich and creamy!Print
- 3 Tbsp butter
- 1/2 large yellow onion, diced
- 1/4 cup flour
- 1 1/2 cups chicken broth
- 1 cup milk (I even used skim)
- 1 ½ tsp salt
- pepper to taste
- 1/2 teaspoon dried thyme
- 2 cups shredded sharp cheddar cheese (8 ounces)
- 26-ounce bag frozen shredded hash browns, thawed
- 1/2 cup light sour cream
- 2 cups of lightly crushed cornflakes
- 2 tablespoons butter, melted
- In a large pot over medium heat, add the butter and onion. Cook until the onion is softened and translucent, about 5-6 minutes.
- Add the flour. Cook, stirring constantly, for about a minute.
- Add the chicken broth and milk to the mixture. Add each one slowly while whisking.
- Add the salt, pepper and thyme and stir to combine.
- Bring to a boil and then reduce then simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
- Remove from the heat and stir in the cheese until smooth.
- Fold in the thawed hash browns until well combined.
- Then in the sour cream. Spread the mixture into a 9 x 13 inch baking dish.
- Combine the topping ingredients and sprinkle over the mixture.
- Bake at 325 for 45 minutes, until hot and bubbly.
Adapted from Mel’s Kitchen Cafe.