45/100 Funeral Potatoes

Por Tasty · 60 min

Ingredientes

Modo de preparo

1. Preheat the oven to 350°F and lightly grease a 9 x 13-inch baking dish.
2. Shred the peeled potatoes on the large holes of a box grater.
3. Soak the shredded potatoes in cold water, stirring to loosen the starch, then drain. Repeat with fresh cold water until the water runs clear.
4. Dry the potatoes as thoroughly as possible with paper towels or a clean towel.
5. In a large bowl, combine the sour cream, cream of chicken soup and ½ cup of the melted butter.
6. Stir in the cheese, salt, onion powder and garlic powder until fully combined.
7. Mix in the shredded potatoes until evenly coated, then spread the mixture in the prepared dish.
8. Toss the cornflakes with the remaining ¼ cup melted butter until evenly coated, then scatter them over the potatoes.
9. Bake for 40 to 50 minutes, until golden and bubbling.

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