Potato Bake

Many Utahn's (or Mormon's rather) know this dish as funeral potatoes. I may be biased but this recipe will top anyone's funeral potatoes out there. I totally think it's worth the extra effort to grate freshly baked potatoes than it is to use the frozen hash browns like most people do and top it with corn flakes...just sayin'.

Potato Bake

from Kathy Burton

6 large potatoes
1-2 cups (or 1 pint) sour cream
1 can Cream of Chicken soup
1/2 cup grated cheese
1/2 onion, finely chopped (I actually prefer to use green onions instead)
Cornflakes
Butter, melted

Bake potatoes until tender. Let them cool enough to handle then grate them into a bowl. Fold in sour cream, cream of chicken soup, grated cheese and onion. Put into 9x13 pan. Mix cornflake crumbs into melted butter and sprinkle on the top. Bake at 350 degrees for about 30 minutes or until warmed.