Famous Utah Funeral Potatoes!

Are you looking to experience a taste of Utah culture in the comfort of your own home? Look no further than one of Utah's most beloved dishes -Funeral Potatoes.

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Famous Utah Funeral Potatoes

Also known as "Mormon Potatoes" or "Party Potatoes," Funeral Potatoes are a staple at gatherings and potlucks in Utah, particularly within the LDS community. This creamy, cheesy potato casserole is the ultimate comfort food that is sure to warm your family's soul.

The origins of Funeral Potatoes can be traced back to communal meals served after funeral services, hence the name. Today, this dish has become a favorite at all types of events, from holidays to family dinners.

The key ingredients in Funeral Potatoes typically includes frozen hash browns, cream of chicken soup, sour cream, butter, onions, and lots of cheddar cheese. Some variations may also include additions like cornflakes or breadcrumbs for a crunchy topping.

The dish is easy to prepare and can be customized to suit your taste preferences. It feeds a crowd and is budget friendly. Whether you prefer a creamier texture or a cheesier flavor, you can adjust the ingredients to create the perfect dish for your next gathering.

Funeral Potatoes

Prep Time: 10 minutes Cook Time: 50 minutes

Recipe adapted from Sister Branchly

Equipment:	9x13 Casserole Dish
Ingredients:	30 oz frozen shredded hasbrowns 2 cups shredded sharp or medium cheddar cheese 2 cups sour cream 10.5 ounce can cream of chicken soup 2 cubes butter melted 1 teaspoon salt 1/2 teaspoon black pepper or to taste 2 green onions chopped 2 cups corn flakes
Directions:	Preheat oven to 350 degrees F. Combine sour cream, cream of chicken soup, melted butter (reserving 4 tablespoons for cornflakes) , salt, pepper and green onions in a bowl. Mix well.  Add potatoes and shredded cheese and stir to combine. Spoon mixture into a buttered 9x13 pan. Add cornflakes to a large ziplock bag and crush gently with your hands or a rolling pin.  Add remaining 4 tablespoons of melted butter to the crushed cornflakes and combine well. Sprinkle mixture over potatoes.  Bake uncovered at 350 degrees F for 50 minutes until hot and bubbly and crispy around the edges.