So today’s post is all about the potatoes to serve along with your Easter ham. And lucky you, no joke, I am sharing 2 recipes with you. The first one for Shredded Potato au Gratin comes from a recipe card that I got in the mail. I’m sure you know the ones where they try and get you to sign up and you’ll receive a set of cards each month to add to your book. I get them all the time. Most of you probably just throw it away as junk mail, but I am always on the look out for a good recipe.
So this recipe came from Great American Home Baking with some slight adaptions from me. There are two fun things about this recipe. First is the number of ingredients. There are only four ingredients plus salt and pepper. It is so easy and simple to make. Next is you can speed up the cooking time by baking the potatoes in ramekins, but if you don’t have them – no problem. Just cook them in a baking dish for a little bit longer. The whole family loved them. i have made them several times. The recipe itself is actually quite similar to the recipe I have posted before for Market Street Potatoes.
The next recipe is a family recipe from my great aunt.
She was an awesome cook and entertainer. I have given the recipe my own little twist with the addition of green onion. This recipe is what is traditionally what we call here in Utah as funeral potatoes. I know it is a weird name for them. However, it get that name because it is one we usually serve along with ham at a luncheon following a funeral. I have heard in other parts of the country that call the recipe party potatoes. Whatever you like to call them, doesn’t matter. They are delicious and are excellent to serve with ham. You won’t loose with either of these recipes.
Shredded Potato au Gratin
Real Mom Kitchen
- 4 cups of frozen shredded hash browns thawed or 1 (20 oz) bag of refrigerated shredded hash browns (like Simply Potatoes)
- 2 cups whipping cream
- 2 cups shredded cheddar cheese divided (I like to use sharp cheddar)
- ¼ cup sliced green onion
- 1 tsp salt
- ¼ tsp black pepper
- Preheat oven to 350 degrees. Spray dish are dishes you are using with non-stick cooking spray.
- Combine hash browns, cream, 1 1/2 cups cheddar cheese, green onion, salt and pepper in a large bowl. Mix well
- Spoon or pour hash browns into prepared dish or dishes and sprinkle with remaining cheese. Cook according to below times until bubbly and golden.
- For (8) 1/2 cup ramekins bake 20-25 minutes
- For (4) 1 cup ramekins bake 35-45 minutes
- For 11x 7 baking dish bake 47-57 minutes
My Aunt's Potato Casserole
Real Mom Kitchen
- 1 32 oz pkg. of shredded hash borwns, thawed
- 2 cans of cream of mushroom soup
- 2 cups of sour cream
- ½ cup melted butter
- 1 cup shredded cheddar cheese
- ¼ cup green onion
- 2 cups cornflakes lightly crushed
- ¼ cup melted butter
- 1-2 cup shredded cheddar cheese
- Preheat oven to 350 degrees.
- Combine hash browns, soup, sour cream, butter, cheddar cheese, and green onion in a large bowl. Mix well. You can add a little pepper here if you'd like.
- Pour hash browns into 9 x 13 dish. Mix together topping ingredients if using cornflakes and sprinkle (cornflakes or cheese) over potatoes. Cook for about 40 minutes until bubbly and golden.