Like most good recipes, this was handed down to me from my grandmother. She simply called it “potato casserole”. Over the years, I nick-named it sour cream potatoes. I’m pretty sure everybody else in the world, calls them funeral potatoes. However, these are NOT funeral potatoes!
Firstly, I always melt about 4 tablespoons of butter in the bottom of my casserole dish and add salt and a generous amount of freshly ground pepper.
Then I grate my (peeled & boiled) potatoes right on top of the yummy, buttery salt and pepper. This creates a delicious “crust” to the casserole. Also, NEVER substitute frozen hash browns or tater tots for real potatoes. It really alters the taste.
Thirdly, my toppping is almost always a combo of corn flakes (or crackers), potato chips and cheese. I typically use BBQ potato chips. But, I didn’t happen to have any on hand so I used regular potato chips. I find this combo is just the right amount of salty and crunch. The cheese melts and binds it all together.
The main reason I LOVE this casserole is because I can prepare it in small increments. I can toss my potatoes in pot the night before ( I boil them with skins on for about 20 minutes). Then put them in the fridge overnight. The next day, I can easy mix up my cream of chicken soup, sour cream, cream, cheese and onion. *Tip- I “saute” my 1/2 chopped onion with 1/2 stick of butter in the microwave for about 4 minutes. When it comes to assembling my casserole, I make sure I have all the ingredients together. Lastly, I poke holes (about 6) in the top of my casserole. This allows the cream mixture to seep down into the casserole (instead of bubbling out all over the casserole dish). I like to keep my yummy casserole INSIDE the dish.
As an Idaho girl, I’m thrilled to share my recipe for this common potato casserole! I hope you enjoy it, as much as our family does!
- 5 russet potatoes
- 1 stick butter
- 1 cup bbq or regular potato chips, crushed
- ½ cup plain corn flakes (or crackers), crushed
- 1 and ¼ cup shredded cheddar cheese
- ½ onion, chopped
- 1 can cream chicken soup
- 1 cup sour cream
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Preheat oven to 350 degrees F. Melt 4 tablespoons butter in the bottom of 9x13 baking dish. Sprinkle ¼ teaspoon of salt and ⅛ teaspoon freshly ground pepper on top of melted butter.
- In pot, boil potatoes (with skins on) for about 20 minutes. While potatoes are boiling make crushed potato chip topping.
- Potato Chip topping: combine crushed potato chips, corn flakes (or crackers) and ¼ cup cheddar cheese. Set aside. Move onto cream mixture.
- Saute chopped onion, in remaining 4 tablespoons of butter. Place in microwave for 4 minutes or until slightly translucent. For cream mixture combine; 1 can cream of chicken soup, 1 cup sour cream, 1 cup heavy whipping cream and 1 cup of the cheddar cheese. Stir in sauteed onion, remaining salt and ground pepper.
- Remove potatoes from pot and cool completely. Peel cooled potatoes with a sharp knife (they should peel off easily), Grate all potatoes onto melted butter in baking dish. Top grated potatoes with cream mixture. Top cream with potato chip topping. Lastly, poke about 6 holes into the top of the casserole so cream can seep into potatoes while baking. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes or until golden brown and bubbling.