Updated Funeral Potatoes
- Total Time
- 2.5 hours, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 3baking potatoes (about 2 pounds)
- canola oil
- 1½cups sour cream
- ¼cup finely chopped chives, plus extra for garnish
- 3cloves garlic, pressed or minced
- 2tablespoons grated onion (about ½ an onion)
- 1½teaspoons kosher salt
- ¼teaspoon black pepper
- 1¼cups grated sharp Cheddar cheese, about 4 ounces
- 1¼cups grated Gruyère cheese, or more Cheddar, about 4 ounces
Nutritional analysis per serving (6 servings)
469 calories; 33 grams fat; 17 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 19 grams protein; 655 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Rub potatoes lightly with oil, place on a baking sheet and bake 60 to 80 minutes, until just tender all the way through. Let cool and refrigerate overnight or up to 3 days. (Refrigeration gives the potatoes the right texture.)
- Step 2
Heat oven to 350 degrees. In a large bowl, combine sour cream, chives, garlic, onion, salt and pepper. Using a box grater, coarsely grate potatoes with skins on. (Most of the skin will peel off; discard it.) Add grated potatoes to sour cream mixture, and gently toss to combine. Add 1 cup Cheddar and 1 cup Gruyère and mix gently. Transfer to an 8-by-8-inch-square baking dish. Sprinkle remaining cheese on top.
- Step 3
Bake until hot, bubbly and lightly browned around the edges, 30 to 40 minutes. Let cool 10 minutes before serving, sprinkled with chives.
Private Notes
Comments
Sorry... "because of **ITS** ubiquity." I feel like I've brought the NYT closer to failing with that glaring error. Gaah!!
Funeral Potatoes is a traditional Mormon dish, so named because of their ubiquity at church potlucks and post-funeral repasts. There are variations, like adding bacon pieces or vegetables, but almost all the versions I've seen contain cream of chicken soup and are topped with lightly crushed buttered corn flakes.
I don't care for the taste of raw onions in baked dishes so I leave out the onion and instead of plain cheddar I use caramelized onion cheddar. Delicious.
I have been making this NY Times recipe for years. I do a (wild and crazy) change--I substitute 1/3 to 1/2 of the potatoes with roasted cauliflower.
I grew up LDS on Utah had this several times a year and I can tell you, it was always made with frozen hash browns, granulated garlic and granulated onion. A fifth of the prep time and just as good. Do you think Moms of 6 have time to bake potatoes ahead of time and grate garlic and onions? Lol
@Nathan Black One of the uses of six children is to help put meals on the table, is it not? The point of this recipe, anyhow, is to take the road less traveled.
Subbed whole-fat Greek yogurt for the sour cream, and it was phenomenal. People raved about these potatoes way more than any time intensive, involved potato dish I’ve made before.
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