Creamy Potato Casserole - also known as Funeral Potatoes

Versions of this Creamy Potato Casserole have been around since before I was born and seem to enjoy a "revival" or surge in popularity every so many years. In some cultures and regions, the dish is called Funeral Potatoes because they are an absolute must at every funeral reception.

Many recipes call for frozen hash browns, which certainly would be a timesaver, but I've always made them with fresh potatoes. Most recipes call for a can of condensed cream of chicken, or cream of mushroom, soup. That's not something I ever buy, but I always have organic chicken broth on hand and so make up a sauce with that.

Super easy, and open to many variations, it's always a crowd pleaser at any event, not just funeral luncheons. So perhaps a more pleasant name for the dish would be Party Potatoes. But we just call it Potato Casserole. Instead of making it in a 13x9x2-inch baking dish, I used two smaller ones this time.

I meant to make one and freeze one so that I could tell you how well the dish freezes, but we ended up devouring both, so maybe you can tell me how well it freezes!

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Creamy Potato Casserole

(Serves 12 to 16)

The Potatoes

4 pounds (1.8 kg) russet potatoes

The Sauce

4 tablespoons (2 ounces/57 grams) unsalted butter

1/4 cup finely chopped onion

1/4 cup (1.25 ounces/35 grams) unbleached all-purpose flour

1 cup (8 fluid ounces/237 ml) milk

1 cup (8 fluid ounces/237 ml) chicken broth

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1/4 teaspoon marjoram

1/4 teaspoon thyme leaves

1/4 teaspoon nutmeg

The Assembly

1 8-ounce (227 grams) container sour cream

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper

1 packed cup (4 ounces/113 grams) shredded Monterey jack cheese

1 packed cup (4 ounces/113 grams) shredded cheddar cheese

1 In 5- to 6-quart Dutch oven, cook well scrubbed (but not peeled—they are much easier to peel after cooking) potatoes in boiling salted (1 teaspoon salt) water until tender but not overly so, about 30 minutes for large potatoes. Drain, remove from pan, and let cool a bit.

Note: My 5.5-quart Le Creuset enameled cast iron Dutch oven is too heavy for things like this that need draining. A lighter weight stainless steel 6-quart pot makes draining the potatoes so much easier.

2 While potatoes are cooling, make the sauce in the same pan the potatoes were cooked in. Melt the butter, cook the onions for about 5 minutes, stir in the flour, cook the flour for a minute or so. Stir in the milk, broth, and seasonings; cook, stirring frequently, until thickened.

Note: I know that seems like such a tiny amount of onion, but don't be tempted to increase it. It's supposed to add a subtle hint of onion to the dish, not completely take it over.

3 When potatoes are cool enough to handle, peel (or not) and cut into small cubes. Add to the sauce. Stir in the sour cream, salt and pepper, and shredded Monterey jack cheese until well combined. Taste and adjust seasoning. Turn into greased 13x9x2-inch baking dish. Top with shredded cheddar. Refrigerate until 1 hour before serving.

4 Preheat oven to 350F/180C/Gas4. Bake uncovered until hot and bubbly, about 55 minutes, if chilled, or 45 minutes, if baking right after preparation.

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Jean

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