Fasten your seat belts! This is a recipe from Uncle Todd’s family. You really shouldn’t eat this more than once a year due to the high cholesterol / fat content. Party potatoes are also called Funeral Potatoes. Funeral potatoes are a traditional Mormon potato hotdish, or casserole, that originated in the U.S. state of Utah. Funeral potatoes get their name from commonly being served as a side dish during traditional after-funeral dinners. During the 2002 Winter Olympics in Salt Lake City, one of the souvenir “food pins” featured a depiction of funeral potatoes!
The dish usually consists of hash browns or cubed potatoes, cheese (cheddar or Parmesan), onions, cream soup (chicken, mushroom, or celery) or a cream sauce, sour cream, and is topped with butter and corn flakes or crushed potato chips. Reminiscent of my mid-west upbringing, where every side dish had a crunchy topping. However, this recipe is minus the crunch!
2 lbs bag frozen diced potatoes
16 oz sour cream
1 can of cream of chicken (or mushroom)
1 stick of butter
8 oz sharp cheddar shredded
Combine soup butter sour cream in sauce pan. Heat through to melt butter and then pour mixture over potatoes and diced onion and 1/2 of cheese. Mix to combine and then top with the remainder of cheese and bake at 370 for 1-1/2 hours.