Utah Au Gratin Potatoes
Growing up we called this potato dish “funeral potatoes” because they were always served at funeral luncheons. These are hands down the yummiest potatoes ever!
Ingredients
7-8 medium sized potatoes, baked and cooled
2 cans cream of chicken soup, 10.5 oz cans
1 cup sour cream
1 cup grated cheddar cheese
1/2 onion grated
1 1/2 cups corn flakes
3 tbsp butter, melted
Vegetable spray
Salt and pepper to taste
Instructions
1
Preheat your oven to 350 degree’s.
2
In a medium sauce pan, add the cream of chicken soup, sour cream, grated cheddar cheese and grated onion.
3
Bring the sauce pan to a boil while stirring and melt the cheese. Remove from the heat and set aside.
4
Bake and cool the potatoes, peel off the skins and slice them up.
5
Spray a 9x13 baking dish with vegetable spray and add one layer of sliced potatoes on the bottom of the pan (about 3-4 potatoes, sliced up)
6
Pour half of the sauce mixture over the potatoes and add the rest of the sliced up potatoes on top. Pour the remaining mixture onto of the potatoes and spread evenly over the top.
7
In a small bowl combine the cornflakes and the melted butter, mix together to combine and coat the cornflakes.
8
Sprinkle the cornflakes over the top of the casserole, bake for 45 minutes or until the au gratin potatoes are boiling in the center too.
9
Remove from the oven and let them sit for about 10 minutes before serving. Enjoy!
Tags:
Chef BryanCooking with Chef BryanEaster Side DishesFuneral PotatoesUtah Au Gratin PotatoesUtah Funeral Potatoes
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