Name: Cheesy Funeral Potatoes From Scratch Recipe
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 1½ lb russet potatoes; 8 tbsp butter; ½ large onion; ⅓ red bell pepper; 2 cups cream of chicken soup; 2 cups mild cheddar cheese; 1 cup sour cream; 1¼ tsp salt; 1 tsp fresh ground black pepper; 1½ cups panko bread crumbs

cheesy funeral potatoes from scratch recipe

Photos of Cheesy Funeral Potatoes From Scratch Recipe

How To Make Cheesy Funeral Potatoes From Scratch

This recipe for funeral potatoes is made from all-natural ingredients without any need for canned and frozen produce. It’s cheesy and crunchy on top too!

Preparation: 35 minutes

Cooking: 45 minutes

Total: 1 hour 20 minutes

Serves:

Ingredients

1½lbrusset potatoes,(about 3 large or 4 small potatoes)
8tbspbutter,divided
½largeonion,finely chopped, (about a cup)
⅓red bell pepper,finely chopped, (about a ½ cup)
2cupscream of chicken soup,homemade, store bought will also work
2cupsmild cheddar cheese,shredded
1cupsour cream
1¼tspsalt,divided
1tspfresh ground black pepper
1½cupspanko bread crumbs

Instructions

Preheat the oven to 350 degrees F. Butter an 8×8-inch baking dish.
Scrub the potatoes clean, but leave the skins on. Place them in a large pot and cover with water. Bring to a boil. Allow to boil for about 10 minutes.
Turn off heat and let the potatoes sit in the hot water for another 10 minutes. Drain the potatoes and set aside until cool enough to handle. If making the potatoes ahead, cool to room temp, cover, and store in fridge for up to 3 days.
In a medium skillet, melt 5 tablespoons butter, cook the onions and bell pepper for about 6 minutes until the onions are soft and translucent. Set aside.
Once the potatoes are cool enough to handle, score them along their equator with a paring knife. Twist each side in opposite directions to remove skin. The skin should pull off easily. If any bits of skin remain, trim them off with a knife.
Shred the potatoes using a food processor fitted with the shredder disk, or shred them by hand using the large holes on a cheese grater.
Transfer shredded potatoes to a large bowl, and mix with the cooked onions, pepper, cream of chicken soup, cheddar cheese, sour cream, 1 teaspoon of salt, and pepper. Stir until thoroughly combined. Spread into casserole dish.
In the same pan where the onions were cooked, melt the remaining 3 tablespoons of butter over medium heat. Add the panko and remaining salt. Stir to coat.
Toast panko for about 5 minutes, stirring frequently, until it takes on a golden hue. Sprinkle evenly over the top of the potatoes.
Bake at 350 degrees F for 45 minutes. When done, the potatoes should be bubbling around the edges, and the panko top will be golden.
Cool for 10 minutes, then spoon onto plates.