Every region in America has special dishes that they serve on certain occasions. Utahans are famous for their green Jell-O salads, budget casseroles, and especially their Mormon Funeral Potatoes. These potatoes are actually served at most funerals for members of The Church of Jesus Christ of Latter Day Saints, which is the predominant religion, but they are served often at family dinners, too. I have been making and eating these potatoes since I was young, and they never disappoint. They can be made ahead and refrigerated, or baked immediately after assembly. They are creamy and cheesy, and easy to make.

There are dozens of variations of this Utah-based recipe; at funerals it’s sometimes difficult to know which version to put on our plates, since members donate the casseroles to feed the families of the deceased, and there are always a dozen or more funeral potato casserole dishes on the buffet table. Some versions include diced potatoes, some shredded potatoes, and some have sliced potatoes. The sauce varies, but always includes cream of something soup – mushroom, chicken, or celery, and sometimes the kind of cheese varies. Although most versions are topped with crisp cornflake crumbs, dry bread crumbs are used often, also. At funerals, the menu is usually these potatoes, sliced ham, salads (Jell-O and tossed), and always assorted cake squares. You don’t have to wait for a funeral to make these yummy potatoes; they make a great side dish with any meat, poultry, or fish. The recipe can be halved for a smaller crowd.

16 Servings

12 medium potatoes
2 10 3/4 ounce cans cream of chicken soup
3 cups sour cream
1 cup grated cheddar cheese
1/3 cup chopped onions
1 teaspoon salt
6 tablespoons (more or less as necessary) milk

2 cups grated cheddar cheese
1 1/2 cups corn flake crumbs, or bread crumbs

1. Peel the potatoes and either slice or cut in small chunks; cook in boiling salted water until tender and drain well. Or put the potato chunks in an Instant Pot with 2 cups water, cover the pot, set the valve to sealing, and set to manual for 11 minutes. When the cycle has finished, do a quick release of the pressure and drain the potatoes.
2. Mix the soup, sour cream 1 cup cheddar cheese, onions, salt, and enough milk to make a creamy mixture.
3. Layer the potatoes and sauce in a 9 x 13" glass casserole dish.
4. Sprinkle with the 2 cups cheddar cheese, then with the corn flake crumbs.
5. Bake at 350° for 20-30 minutes or until bubbly.

Amount Per Serving
Calories 374 Calories from Fat 154
Percent Total Calories From: Fat 41% Protein 13% Carb. 45%

Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 8 g
Cholesterol 41 mg
Sodium 582 mg
Total Carbohydrate 42 g
Dietary Fiber 1 g
Sugars 0 g
Protein 12 g

Vitamin A 12% Vitamin C 42% Calcium 0% Iron 13%