Kate Holbrook, a PhD candidate at Boston University, is a guest on Good Food this week. She and Evan talk about the Mormon food tradition, including the extensive pantries and Mormon funeral potatoes. Recipe follows…
6 cups diced potatoes
1 can (10 3/4 oz.) condensed cream of chicken soup
1 stick butter, melted
1 cup sour cream
2 cups cheddar cheese, grated, divided
1/4 c. grated onion (optional)
Salt and pepper to taste
Combine soup, butter, sour cream, 1 c. cheese, onion, salt and pepper. Mix well. Add the potatoes and stir gently until combined.
Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan. Top with the remaining 1 c. cheese.
Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.