Spuds to Die For: Three Cheese Funeral Potatoes – Utah

We admit, we were a little taken aback when we heard about funeral potatoes. Apparently, they have a long history in the Beehive State, heavily influenced by the Latter Day Saint tradition of hosting potluck dinners after funerals. Truly, this is comfort food.

Three Cheese Funeral Potatoes

Endless versions of this recipe exist, some with frozen hash browns and American cheese, others with sour cream or cream of chicken soup, some topped with crushed potato chips or Ritz crackers. As usual, we opted for a version with less processed ingredients, using fresh Idaho potatoes and cheddar, parmesan and manchego cheeses. But use whatever cheeses you like best, it’s all good. This dish is so beloved in Utah, it has spawned a cook-off at the Utah State Fair.

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Three Cheese Funeral Potatoes

  • Servings: 4-6
  • Time: 55 minutes
  • Difficulty: easy
  • Print

Ingredients

  • 2 lbs. Idaho potatoes, peeled and cut into bite sized pieces
  • 1/2 stick butter
  • 2 heaping tablespoons flour
  • 1 small onion, chopped
  • 1 1/2 cups milk
  • 1 1/2 cups cheddar cheese
  • 1/4 cup parmesan cheese
  • 1/2 cup manchego cheese
  • Salt
  • Pepper
  • 3/4 cup crushed cornflakes or panko

Instructions

Place the potatoes in a large pot. Add water until potatoes are covered. Add a pinch of salt. Bring to a boil until the potatoes are fork tender but not falling apart. Drain. Place potatoes into a greased, ovenproof casserole dish.

In a large saucepan, melt half of the butter. On medium heat add the onions and cook until translucent. Add the flour, and whisk vigorously to make a roux. Slowly add the milk, continuing to whisk until the mixture thickens slightly. Stir in the cheeses until melted. If cheese sauce is too thick, add in a bit more milk. Add salt and pepper to taste. Pour cheese sauce over the potatoes, stirring slightly so sauce covers all the potatoes.

Place the remaining butter in a small bowl and microwave until melted. Add crushed cornflakes or panko. Spread on top of the potatoes. Bake for 30-40 minutes at 350 degrees until potatoes are bubbling and topping is golden brown.

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5 thoughts on “Spuds to Die For: Three Cheese Funeral Potatoes – Utah”

    1. Hi- Manchego cheese is a hard Spanish cheese, quite delish. You can find it a major supermarkets and they also carry it at Trader Joes and even Costco (a huge hunk for a great price). If you can’t find it you can sub out with pecorino or asiago or just up the amount of cheddar. Thanks for stopping by and let us know if you try it! – Kat

  1. I was taken aback by the name “funeral potatoes’ but then I googled and realized there are thousands of recipes for funeral potatoes and it seems I’m the only one who has never heard of this. Anyway, I’ve learnt something new today, and I’m so proud of myself!

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