Funeral Potatoes
I was going to make Dauphinoise Potatoes to go with our Easter ham, but then I decided to make a potato dish instead that I had not made in a very long time. This is something I used to make quite often when I lived in Canada, but have not made that often here in the UK.
Serves 6 to 8
A fabulous buffet dish that goes down a real treat at the holidays or for pot luck suppers! Simple to make and delicious.
6 large potatoes, unpeeled
1 medium onion, peeled and finely diced
60g butter (1/4 cup)
1 tin of cream of chicken soup
120g sour cream (1 cup)
240g of strong cheddar cheese, grated (2 cups)
2 TBS butter
45g cornflakes, crushed (2 cups before crushing)
Place the potatoes into a pot of boiling water and cook just until fork tender, but still firm. Drain well and set aside to cool. (I usually do this the night before and put them in the refrigerator overnight) Peel and then grate them on the coarse side of a box grater into a bowl. Season lightly with salt and black pepper.
Preheat the oven to 180*C/350*F/ gas mark 4. Melt the 60g/1/4 cup butter in a skillet and saute the onions until softened and turning golden brown. Scoop into a bowl. Whisk in the soup and the sour cream. Stir in the cheese and then fold in the potatoes to combine thoroughly. Spread into a large shallow buttered casserole. Melt the remaining butter and stir it into the crushed cornflakes. Sprinkle the buttered cornflakes over top of the potatoes.
Bake for 30 to 35 minutes until golden brown and heated through.
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The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/04/funeral-potatoes.html
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