I have always known this cheesy, buttery, starchy dish as Funeral Potatoes—it was always served in massive quantities (along with with equally massive quantities of ham, green beans, and homemade rolls) at the post-funeral luncheons in my parents’ and grandparents’ part of the world. Known in other parts as Cheesy Hash Browns, Potluck Potatoes, or Relief Society Potatoes, this dish defines comfort food. Around here, it may as well be called Anytime Potatoes or Just Plain Awesome And I Must Have Them Now Potatoes.
Funeral Potatoes (Recipe by Jess Denen, who insists on calling them Cheesy Hash Browns)
1 pkg. frozen hash browns, thawed
1 (16 oz) carton sour cream
1 (11 oz) can cream of chicken soup
1 small onion, chopped
2 cups shredded cheddar cheese
enough milk to make mixture easy to mix (about a 1/4 to 1/3 cup is about right)
1 stick butter
Preheat oven to 375 degrees. In a large bowl, mix all ingredients except melted butter and spread in a lightly greased 9 x 13 pan. In a separate container, melt butter, and pour over top of the potato mixture. Bake uncovered for one hour.
Variation: To make this a meal in and of itself, rather than a side dish, Mix in two cups of chopped ham, or one cup cooked, crumbled bacon before baking.
