Cheesy potatoes with real potatoes – aka funeral potatoes are one of my favorite holiday dishes (although they really are eat year-round for any special occasion, like a special family dinner, birthday, funeral or Sunday dinner). They’re rich and cheesy and extra golden brown, with just enough over-the-top goodness to make a meal feel like a celebration.
My mom had her own way of making cheesy potatoes. So did my grandma, and I’m sure her mother before her did, too. With traditional recipes like cheesy potatoes, our personal touches help make them special.
My version of cheesy potatoes is quite different from the ones my mom and grandma made, but in a way they’re even more traditional. I quit using canned soup and frozen hash browns, and started making the whole thing from scratch. It’s easy to do, and better for me and my family. Best of all, they taste so fresh and delicious I really feel proud to serve them at our big holiday meals.
To me, cheesy potatoes just wouldn’t be the same without lots and lots of baked, golden, cheesy crust. It’s a once-in-a-while indulgence we all love, so my recipe helps offset it by using non-dairy ingredients where I can. I honestly can’t tell the difference, and I know my kids and husband can’t either.
Here’s a few tips on one of the ingredient swaps. If you’re using canned coconut milk instead of sour cream, make sure the can is refrigerated overnight, and shake it very well before you open it. If you’ll miss the sour kick, a teaspoon or so of lemon juice will do the trick.
I know there’s a lot of debate about crunchy topping. Some people love it, some say skip it. I just put crunchy topping on half, so everyone’s happy. If you’re planning to save some for later, this is a really good idea. Just eat the crunchy side when it’s fresh out of the oven, and pack the plain side for leftovers. No more soggy toppings! The diagonal topping isn’t always practical, but it’s an easy way to make cheesy potatoes look a little fancy.
I would love to know if you try my cheesy potatoes with real potatoes and what you think of them. Did you think it was very hard to make the potatoes from scratch? Please comment below!
If you like these Cheesy potatoes with real potatoes, you may also like these recipes:Print
These cheesy potatoes with real potatoes are so, so good and wonderful for special occasions. They are so comforting and everyone loves them. They are even better homemade and it’s really not much harder to make them from scratch.
- 2 1/4 lb red potatoes (or any waxy variety like New, Yukon, Gold etc)
- 1 1/2 C organic chicken stock (or vegetable stock)
- 3/4 C milk (or a non-dairy milk like almond, cashew etc)
- 1 tsp Real Salt
- 1/4 tsp organic garlic powder
- 1/2 tsp organic onion powder
- 1/2 tsp Real Salt Season Salt
- 1/2 tsp black pepper
- 2 1/2 Tbs arrowroot powder (or cornstarch)
- 2 Tbs cooking fat like bacon grease (pure butter, ghee or coconut oil)
- 1 medium white onion (chopped fine)
- 1/2 C each red and green pepper (chopped small, use more to taste)
- 1 C sour cream (or Greek yogurt or substitute coconut yogurt or full-fat canned coconut milk)
- 2 1/2 C full-fat shredded cheddar cheese (divided)
- 1/4 C full-fat Parmesan cheese (divided)
- 1/2 cup Clean Eating flake-style cereal (I used Nature’s Path Organic Heritage Flakes, many brands are available)
- Start the hash browns by cooking the potatoes, skins on, in a conventional or microwave oven. Let them cool completely afterward.
- If you’re using an oven, heat it to 350. Place the potatoes in a covered oven-safe dish and bake about 1 hour 10 minutes.
To cook them in the microwave, wrap each potato in a paper towel and arrange them on a microwave-safe plate. Use the baked potato setting to program the time, but set it for one potato less than you’re actually cooking
- Refrigerate the potatoes until you’re ready to dice. If you prefer shredded hash browns, keep them in the freezer beforehand.
- Combine the stock, milk, salt, garlic and onion powder, no-salt seasoning blend, pepper and arrowroot starch in a saucepan over medium heat. Cook 7-10 minutes or until thickened, stirring often.
- Turn the oven on to 350. Dice the potatoes into small bite-sized pieces, or shred them with a grater or food processor. The food processor method works better if the potatoes are frozen.
- Melt the cooking fat over medium heat. Add the onion and saute a few minutes until translucent.
- Stir in the potatoes and peppers, then cook without stirring for a few minutes to let the potatoes brown. Repeat until the potatoes have evenly browned, adjusting the heat as needed.
- Move the hash browns to a large mixing bowl. Fold in the condensed soup, the sour cream or equivalent, two cups of Cheddar cheese and about two tablespoons of Parmesan.
- 7Empty the mixing bowl into a greased 9″ x 13″ baking dish. Top with the remaining cheeses and optional crushed cereal. Cover with foil and bake one hour, removing the foil halfway through.