Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Funeral Potatoes Gluten Free April 1, 2016

Filed under: Aunt Debbie,Breakfast,Dinner,Gluten Free,Make Ahead Meals,Side Dishes — lewissisters @ 4:35 pm

Hi guys!
This recipe is from Aunt Debbie, it is another family favorite. It can be a side dish or a main course for breakfast, lunch, or dinner; it is like a warm hug, so comforting.
For as long as I can remember my mom has made these funeral potatoes (Relief Society Potatoes) as we call them, for our Christmas breakfast. Alongside the potatoes we have pumpkin bread, ham and fruit. These potatoes are very popular in the Latter-day Saint community; they are usually served at funerals, hence the name Funeral Potatoes, but I have no idea where this tradition began. There are hundreds of versions of this recipe; in fact, I can think of two recipes in our family. As I said previously, we love to have these potatoes as a side dish; one of our favorite meals is with Barbecue ribs. Below is our recipe for barbecue ribs.
https://lewissisters.wordpress.com/2016/01/04/bbq-ribs/
This year, the potatoes were a side dish for our Easter dinner which included ham and salad; it was delicious!
WE love to make the potatoes the night before we want to eat them and let them sit in the refrigerator. The longer they sit the better they are. To save on preparation time we use frozen hash browns rather than boiling and chopping our own potatoes. The gluten free change of using Corn Flakes is something my parents and I absolutely love! I have posted the original recipe, with changes that we prefer.
Thanks for the recipe Auntie Deb!

Funeral Potatoes

  
6 medium potatoes pealed, cooked and cubed, or 1 bag of frozen cubed potatoes (We prefer using 1 bag of shredded hash browns)
2 cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/3 cup chopped onion (if using dry onion flakes, do a little less than ¼ cup)
½ cup melted butter (save 2 Tbsps for breadcrumbs)
2 cups bread crumbs (crushed Corn Flakes)
Directions:
In a large bowl, using a spatula, mix together soup, sour cream, cheese, onions and melted butter. Mix well. Add potatoes and stir. Put mixture in an ungreased 9 X 13 casserole dish.
Crush Corn Flakes in a zip-lock bag. Combined bread crumbs/Corn Flakes with 2 Tbsps melted butter and sprinkle over potato mixture
Bake uncovered for 30 minutes at 350 degrees.
This meal is better made the night before and left in the fridge; it is fantastic as leftovers.

Enjoy!

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