If you’ve ever spent time in Utah, it’s very likely that you’ve heard of funeral potatoes. Originally, they were a popular dish that people brought to funeral lunches. These creamy, crunchy potatoes have grown in popularity and today, no gathering is complete without them! While traditional versions call for hash browns, we decided to try the mashed potatoes, with a dollop of cheese and a side of buttery cornflakes, and were delighted with the results!
While this dish was originally designed for somber occasions, it is undeniably delicious, and we think it’s more than acceptable to bring to any occasion, whether it’s a potluck with friends or a weeknight family dinner. We’re totally addicted to this casserole and you will be too – it’s to die for!
2 cans cream of chicken soup (10 oz.)
4 cups potatoes, cooked and mashed
2 cups shredded cheddar cheese
1 1/2 cups corn flakes
1 cup sour cream
3 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper to taste
Preheat oven to 350º F.
In a large bowl, stir cream of chicken and sour cream into mashed potatoes.
Stir in cheddar cheese and season generously with salt and pepper.
In another bowl, toss corn flakes with melted butter until evenly coated.
Transfer the potatoes to a 9×13 inch baking dish and cover with the corn flakes.
Place the dish in the oven and bake for 45 minutes, or until the corn flakes are golden brown.
Remove from oven and serve hot.