Empty My Fridge
45/100 Funeral Potatoes
Ingredients
- Potato · peeled2 ½ lb
- Sour cream2 cups
- Cream of chicken1 can
- Butter · melted¾ cups
- Cheddar cheese · shredded1 ½ cups
- Salt2 tsp
- Onion powder1 tsp
- Garlic powder1 tsp
- Cornflakes · crushed2 cups
Instructions
- Preheat the oven to 350°F and lightly grease a 9 x 13-inch baking dish.
- Shred the peeled potatoes on the large holes of a box grater.
- Soak the shredded potatoes in cold water, stirring to loosen the starch, then drain. Repeat with fresh cold water until the water runs clear.
- Dry the potatoes as thoroughly as possible with paper towels or a clean towel.
- In a large bowl, combine the sour cream, cream of chicken soup and ½ cup of the melted butter.
- Stir in the cheese, salt, onion powder and garlic powder until fully combined.
- Mix in the shredded potatoes until evenly coated, then spread the mixture in the prepared dish.
- Toss the cornflakes with the remaining ¼ cup melted butter until evenly coated, then scatter them over the potatoes.
- Bake for 40 to 50 minutes, until golden and bubbling.
Summarized from Tasty's video. Watch it for the details.
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CheesePotatoSour creamCheddar cheeseCornflakesCream of chicken
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