Funeral Potatoes – Krista

-About 12 medium brown potatoes

-I pint (regular size tub) sour cream

-I can cream of chicken soup

-1 stick of butter

-About 2 cups of grated cheese (more or less if you want)

-Corn flake crumbles for topping (as much or little as you want, usually around 1 cup)

First, boil potatoes for about 30 minutes. Make sauce while potatoes are boiling. In medium saucepan put one stick of butter, sour cream and a can of cream of chicken soup. Heat on low until well combined and bubbles a little. Then add about 1 ½ cups of cheese, saving the remainder for the topping. Blend well and remove from heat. Skin potatoes when cool enough to handle. Grate into a 9 x 13 pan (I use the disposable aluminum pans ‘cause I’m lazy). You will need to layer the sauce and potatoes so put about the half the potatoes in the pan and spread half the sauce over them. Then add the rest followed by the rest of the sauce. Top with cheese and crumbled corn flakes (mix these with a little melted butter so they are crunchy not soggy)

Bake at 350 for about 30 minutes.


Healthy? No. Easy and delicious? YES!


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