These tacky funeral potatoes (i.e. au gratin potatoes!) with that buttery cornflake topping are so simple and delicious! Plus that simple do-it-yourself sauce is canned soup unfastened and tastier than ever!
Pan of tacky funeral potatoes with scoop taken out
Burning query alert: what do you name potato dishes like this?
Au gratin potatoes?
Funeral potatoes?
Cheesy potatoes?
Something else entirely?
I grew up consuming my mom’s ultra-delicious tacky au gratin potatoes.
That’s what she frequently called them. So that’s what I frequently called them.
It wasn’t till I was a semi-adult that I learned “au gratin” potato dishes have been really kind-of-fancier, thinly sliced potatoes (like this) typically topped with bread crumbs and at all times topped with cheese.
So, simply nothing like what I had grown up eating. Haha.
Scoop of tacky funeral potatoes on plate with ham and biscuit
Too late, though. My mom’s tacky au gratin potatoes (often frequently called tacky funeral potatoes in different circles*) ruined me for vintage French-style au gratin potatoes lengthy earlier than I even knew what actual au gratin potatoes were.
Her tacky potatoes are legendary; they have been considered one of my favourite dishes rising up! So creamy, so cheesy, so tasty.
AND, my mother made them with a homemade, canned soup-free knockoff sauce lengthy earlier than that variety of factor was even familiar (go mom!).
*In many Mormon and a few Southern circles, those varieties of potatoes are recognized as funeral potatoes, considering the fact that they're typically traditionally served with ham on the meal following a funeral.
Scooping out a spoonful of tacky funeral potatoes
These tacky funeral potatoes (au gratin potatoes/cheesy potatoes/WHATEVER) have been on my website for over five years now, and I make all of them of the time.
Not simply for funerals. Not simply for Easter.
No, no. They are a elementary go-to facet dish for therefore many predominant dishes all yr long. Once I even made those potatoes to feed a crowd of 400 for a church vacation party.
I nonetheless get a frightened twitch considering about that process, however it was price it (I think??).
Scoop of tacky funeral potatoes on plate with ham and biscuit
Reading by the comments, you’ll see that many others love them too, and plenty of have adapted them to be sluggish cooker friendly. Awesome!
I’ve left the recipe precisely the similar because the unique that was posted lengthy ago, besides that over the years, I’ve diminished the quantity of dried thyme, so I’ve famous that, and I nearly at all times use cooked potatoes rather of frozen hash browns, so I’ve also included info on that.
I also wrote up my notes on making those potatoes forward of time; lifesaver.
If you're searching for the greatest recipe for tacky funeral potatoes with an easy, do-it-yourself sauce it really is my favourite of all time within the historical past of ever!
And don’t even suppose of leaving off the buttery, cornflake topping. The potatoes may be so lonely, and so will your soul. 🙂
CHEESY FUNERAL POTATOES AU GRATIN POTATOES
INGREDIENTS
POTATOES:
3 tablespoons butter
1 big yellow onion, chopped
1/4 cup all-purpose flour
1 1/2 cups low-sodium chook broth
1 cup milk
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme (or 1/2 teaspoon for those who desire extra thyme flavor)
2 cups shredded sharp cheddar cheese (8 ounces)
5-6 big russet potatoes (about 30 ounces), peeled, cooked and shredded or small diced or a 26-ounce bag frozen shredded hash browns (see note)
1/2 cup faded or typical sour cream
TOPPING:
3 cups cornflakes (3.75 ounces), calmly crushed
2 tablespoons butter, melted
INSTRUCTIONS
Preheat the oven to 350 ranges F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
Melt the butter in a big pot over medium heat. Add the onion and prepare dinner till the onion is softened and translucent, about 5-6 minutes. Stir within the flour and cook, stirring constantly, for about a minute. Combine the chook broth and milk in a liquid degree and slowly whisk within the mixture. Stir within the salt, pepper and thyme. Bring the combination to a boil after which scale back the warmth to medium-low and simmer, stirring frequently, till the combination is fairly thickened, about 5 minutes.
Take the pot off the warmth and stir within the cheese till smooth. Add the sour cream and blend till combined.
Mix within the frozen hash browns or cooked and shredded potatoes, lifting and folding the combination till properly combined.
In a medium bowl, toss the calmly overwhelmed cornflakes with the butter till evenly combined.
Evenly unfold the potatoes into the ready 9X13-inch baking dish and upper with the buttered cornflakes.
Bake for 40-45 minutes, till hot and bubbly round the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 ranges then crank the oven to 400 ranges and bake the potatoes for 10 minutes more.
Let the potatoes relaxation for 10 minutes earlier than serving.