I made these last night, the family enjoyed them.. They reminded me of funeral potatoes, a full meal.
For those of you who haven't had funeral potatoes, they are used often in my area after funerals. The LDS church has a dinner at the church after the funeral for the family. They call various people in the community and ask them to bring a recipe of potatoes that have come to be known as "funeral potatoes" - a filling comfort food.
Yield: 6 Servings
Ingredients
3 large russet
potatoes, about 2 lbs. unpeeled and clean
3/4 cups shallots, I use
onions because I usually don't have shallots.
2 1/2 cups grated
cheddar cheese. You can use different kinds of cheese for a good flavor.
1 tsp salt
Garlic Powder
Parsley Flakes
1/4 tsp. pepper, if you have
white that is better because of color.
1 1/2 cups sour cream, you
can use fat free.
Directions
Bake potatoes until done, I
put in a large pan and punch with a fork. You can wrap them in aluminum
foil if you wish but I prefer a large covered baking pan. Let potatoes
cool, put in refrigerator until completely cool.
Preheat oven to 350
degrees
Grate potatoes using
larger holes on your grader, including skins unless you don't like the
skin, I like to keep the skins on. Put in a bowl and add shallots (or onions). Add about 1 3/4
cups cheese, garlic powder, parsley flakes and pepper. I add garlic and parsley because that is something I use in about everything, you can add whatever seasoning you like.
Gently toss mixture then fold in sour cream,
don't mix and smash the potatoes.
Put the potato mix into a 1
1/4 quart dish, do not compress. Sprinkle the remaining cheese on
top. Bake until the potatoes are hot and the cheese is golden brown,
about 30 minutes.
