Funeral Potatoes {with real potatoes and no creamed soup}

January 13, 2015

191

This dish is like a Utah legacy, although unlike it's jello with shredded carrots counterpart, these actually taste amazing! It has been a guilty pleasure of mine for years, I always skip the main dish and fill up my plate with these potatoes and savor every last bite. And I've found a way to make this yummy dish even more amazing!

7-8 Russet potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
1 ½ teaspoons salt
1/2 teaspoon pepper
3 cups shredded sharp cheddar cheese
1/2 cup light sour cream
Topping:
3 cups cornflakes, lightly crushed
4 tablespoons butter, melted

The night before, peel and boil whole potatoes for about 25-30 minutes, or until tender all the way through (don't over cook them so that they fall apart). Refrigerate overnight. When ready to use them,...
See the full directions on my site

Nutritions

Calories
285

Sodium
749mg
31% DV

Fat
21g
33% DV

Protein
11g
23% DV

Carbs
8g
2% DV

Fiber
1g
6% DV