Thursday, March 26, 2015

Cheesy Potatoes {with no cream of anything}


This is such a classic recipe that I have to include it on here for our family cookbook.  Some of you may know this dish under the name "Funeral Potatoes".  It was given that name because it is often served at the family luncheon following a funeral.  I've never been able to tell my kids that we're eating something for dinner that has the word "funeral" in it though.  This dish has affectionately adopted the name "Cheesy Potatoes" around our house.  Doesn't that just sounds so much more appetizing?  It's so full of creamy, cheesy goodness and always a hit when it's served for dinner.  The original recipe omits the first six ingredients and uses 2 cans of cream of chicken soup instead.  I'm not a big fan of the stuff and totally prefer this version.  I also prefer to use "Southern Style" hash browns over the shredded but you can use either.  I like to add in chunks of ham (great way to use leftover ham) to make this a main dish.  You can omit the ham to make it vegetarian or to use as a side dish.

Ingredients
1 bag Southern Style hash browns
3 tablespoons butter
1/4 cup flour
1 1/2 cups chicken broth
1 cup milk
1 1/2 tsp salt
1/2 tsp pepper
3 cups shredded cheddar cheese
1/2 cup light sour cream
2 cups cooked ham, chopped
 Topping:
3 cups corn flakes, lightly crushed
4 tablespoons butter, melted

Directions
 Preheat oven to 350. Melt 3 Tbs butter in a large pot over medium heat. Stir in the flour and cook, stirring constantly, for about a minute. Slowly whisk in the milk and broth. Add the salt and pepper. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Take the pot off the heat and stir in 1 cup shredded cheese and sour cream until smooth. Pour hash browns into greased 9X13 baking dish.  Pour cream mixture over hash browns and mix gently.  Sprinkle remaining 2 cups shredded cheese and then crushed corn flakes evenly over hash brown mixture.  Drizzle 4 tablespoons of melted butter over corn flakes.  Bake uncovered for 40-45 minutes, until hot and bubbly around the edges.

Source:  Whisked Away

3 comments:

Jamie Young said...

An all time favorite, I could eat like the entire pan all by myself!

Janessa said...

I'd be right there with ya!

Anonymous said...

Could this be made in a crockpot?

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