Cheese Potatoes
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This recipe for cheese potatoes comes from one of my old neighbors. This is what would be my version of what is known in Utah as Funeral Potatoes or in other parts of the US, I have learned it is known as Party Potatoes. The potatoes get the name “funeral potatoes” because it is a dish commonly served at funeral luncheons here in Utah.
I love to serve these potatoes with ham. So it is a perfect dish to serve for Easter lunch or dinner. This is definitely a family favorite. The classic funeral potato dish includes potatoes, some kind of cream of something soup, sour cream, cheese and butter. Those ingredients are all a must. However, after that, there are all kinds of different variations that people have. This one includes diced onion. You do cook the onion in butter, so they are nice and tender.
The original picture I have at the bottom of the post is a half a recipe in a 8 x 8 inch dish. I usually make a whole recipe of cheese potatoes, but divide it into two 8 x 8 dishes. Then I cook one and refrigerate one for another meal in the next couple of days. The 8 x 8 amount is perfect for my family of 5.
Ingredients for Cheesy Potatoes
- RUSSET POTATOES
- CREAM OF CHICKEN SOUP
- SOUR CREAM
- CHEDDAR CHEESE
- ONION
- BUTTER
Instructions for Cheesy Potato Recipe
To prepare these comforting cheese potatoes, start by peeling and boiling your potatoes in a pot of water until they’re fork tender, which should take about 15-20 minutes. While the potatoes cook, sauté finely chopped onions in melted butter in a skillet until they become soft and fragrant.
Once the potatoes are cooked, drain them and cut them into small, bite-sized pieces. Gently stir the potatoes with the sautéed onions and butter. Together in a bowl. Then mix in the rest of the ingredients to create a creamy, cheesy sauce mixture. Transfer everything into a 9×13 casserole dish, cover it with aluminum foil, and bake in the oven at 350°F for one hour. For an extra touch, you can sprinkle with chopped green onion before serving. This recipe serves about 10 people and is sure to be a hit at any gathering!
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can prepare the dish up to the baking step, cover it tightly, and store it in the refrigerator for up to 24 hours. When ready to serve, bake as directed.
What type of potatoes work best for this recipe?
Russet or Yukon Gold potatoes are ideal because they have a creamy texture and hold up well during cooking.
Can I freeze cheese potatoes?
While freezing is possible, the texture may change slightly upon reheating. For best results, prepare fresh and store leftovers in the fridge.
How can I make this dish healthier?
You can substitute Greek yogurt for sour cream and use reduced-fat cheese. Opting for milk instead of heavy cream can also lighten the dish.
Can I add extra toppings?
Absolutely! Crispy bacon, fresh herbs, corn flakes, Ritz crackers, potato chips, or even a sprinkle of paprika can elevate the flavor and presentation.
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F, covered with foil, until warmed through. Alternatively, you can use a microwave for quicker reheating.
FOR MORE RECIPES LIKE THIS, TRY:
- No Cream of Soup Potato Casserole
- Smoked Cheesy Potato Casserole
- Swiss Potatoes
- Easy Au Gratin Potatoes
Cheese Potatoes
Real Mom Kitchen
Equipment
Ingredients
- 8 to 10 medium potatoes
- 21.5 oz cream of chicken soup (two 10 3/4 oz cans)
- 1 cup sour cream
- 2 cups cheddar cheese grated
- 1 small onion diced
- ¼ cup butter
Instructions
- Peel potatoes and boil in a pot of water until tender, approximately 15-20 minutes.
- In another pan or skillet, cook onion in butter until tender.
- Drain potatoes and cut into small pieces. Mix potatoes, onion, and butter, with remaining ingredients.
- Pour into 9×13 baking dish. Cover with foil and bake for 1 hour at 350 degrees. Serves 10.
Nutrition
This is the original photo from when this post was first posted in Oct. 2008.
