Cheesy Potatoes

Years ago, we went to my mom's house for dinner and she served us Utah's famous Funeral Potatoes. My kids had never had them and THEY HATED THEM!

Recently, I wanted to make a special dinner for my son and asked what he wanted. He requested steak, cheesy potatoes and salad. I said "Funeral Potatoes?" he gave me a face and said "no, cheesy potatoes." He described them and again, I said "Funeral Potatoes." He specified - no canned soup, no cereal on the top - all the good stuff. We found the recipe of the EXACT potatoes he wanted and I made them!

WE ALL LOVED THEM! We have steak, some kind of potato and salad almost every Sunday (that's the way my husband and kids like it) so we are potato aficionados - LOL. Sweet Potato Casserole - Pommes Anna - Roasted Potatoes - Mashed Potatoes - Baked Potatoes - Scalloped Potatoes - you get the picture!!

I had to break the original recipe down from a 10 pound batch - and the easiest way to do it was in ounces - so bear with me...

Cheesy Potatoes

2 1/2 lbs shredded hashbrowns
12 oz onions, diced
3 oz butter
8 oz cheddar cheese, shredded
1/4 c flour
8 oz sour cream
2-3 tsp salt
1/4 tsp pepper
1/2 c milk
1/2 c heavy cream

Melt butter over medium heat in a large saute pan, add onions, salt and pepper and cook until translucent. Add flour and incorporate - cook for 2 minutes to get rid of the floury taste. Add milk and cream, whisk until smooth. Cook until it starts to thicken.

Remove from heat, add sour cream, mix well. 

In a large bowl, add mixture to potatoes and cheese - stir until incorporated.

Put everything in a 9 x 13 casserole dish. Cook at 350 degrees for 1 hour.