Cheesy Potatoes
Creamy, cheesy potatoes (a.k.a. funeral potatoes) are an easy side dish with diced potatoes baked with sour cream, condensed soup, and cheese beneath a crispy cracker topping.
Servings: 4 servings
Equipment
Ingredients
For the Cheesy Potatoes
- 1½ pounds Yukon gold potatoes
- 3 tablespoons melted unsalted butter
- ½ cup sour cream
- ½ cup condensed cream of mushroom soup
- 1½ teaspoons dried chives
- 1 cup shredded cheddar cheese
- salt and freshly ground black pepper to taste
For the Topping
- 3 ounces cheese flavored crackers
- 2 tablespoons melted unsalted butter
- spring onions sliced, for garnish
Instructions
- Prepare the potatoes. Bring a large pot of salted water to a boil. Peel the potatoes with a veggie peeler. Dice the potatoes into ½-inch chunks. Add the potatoes to a pot with boiling water and cook them for 4-5 minutes. Drain the potatoes and set aside to cool down a bit.
- Preheat the oven. In the meantime, preheat your oven to 350ºF.
- Make the sauce. Whisk melted butter with sour cream, mushroom soup, and chives in a large bowl. Fold in the prepared potatoes and ¾ of the cheddar cheese.
- Assemble. Transfer the potato mixture to a 9-inch baking dish. Add the remaining cheddar cheese on top.
- Add the topping. Crush the cheese crackers and add them to a bowl. Add melted butter and stir to combine. Spread the crackers mixture on top of the cheese and potatoes.
- Bake. Bake the potatoes for 50-60 minutes or until tender and bubbly. Remove from the oven and let them cool for 10 minutes.
- Serve. Garnish the funeral potatoes with sliced spring onions and serve.
Notes
- Prepping the crackers. Add your cheese crackers to a zip lock bag and crush them with a rolling in. This way, you will be able to control the coarseness of the crumbs. Also, use your desired type of crackers. I love those with a sharper flavor.
- Potato options. Use waxy potatoes for this recipe. Other types will not hold their shape while boiling.
- Herbs. Chives, thyme, dried parsley, or any other herbs you like can be used in this recipe.
Nutrition
Calories: 558kcal | Carbohydrates: 48g | Protein: 14g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 618mg | Potassium: 898mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2165IU | Vitamin C: 46mg | Calcium: 302mg | Iron: 3mg
