Monday, August 30, 2010

Salt Lake Potatoes, Funeral Potatoes

10-12 large potatoes or 24 oz. frozen shredded hash browns (more)
2 cans cream of mushroom
2 c. sour cream
1 c. grated Cheddar cheese
½ c. butter, melted
1/3 c. chopped onions (I sauté the onions first using butter from ½ c. above)
2 c. crushed cornflakes
2 T. butter, melted

Boil potatoes with skins on for 30 minutes (until just tender). Cool. Peel and grate into 9x13 casserole or put has browns into the dish.) Combine soup, sour cream, cheese, ½ c. butter and onions. Gently blend into potatoes. Combine cornflakes and butter. Sprinkle on top.

Bake at 350° for 30 minutes.

Yield: 16 servings.

No comments:

Post a Comment