Monday, November 19, 2012

Gluten Free Funeral Potatoes (aka the best potatoes you have ever eaten)

I grew up on funeral potatoes and to me they are the ultimate comfort food. In our house we eat these with any pot roast, turkey, or special sunday dinner. My mom swears to this day, she was the first one ever to coin the term 'Funeral Potatoes' in the early 80's. She claims to have witnesses, you know who you are :) Either way I am certainly glad to have grown up with them. One of the main ingredients in traditional funeral potatoes is condensed cream of chicken and or cream of mushroom soup (Yuck). Well since the allergy is now present in our home, those cream soups are not. Years ago I tried making them with the gf canned cream soups but the recipes were always off due to the soup not being condensed and they also had a gnarly aftertaste. So after many special meals of trial and error my mom and I have come up with recipe that our family likes even better than the traditional gluten filled recipe. You will need:

32 ounce package of frozen shredded hash browns
2 cups canned milk
4 Tbs of cornstarch
1 Tbs of chicken better than bullion
1 tsp of sea salt
1/2 cup chopped onion (my husband likes me to add just a little fresh red bell pepper as well)
1 cup of sour cream
2 cups grated cheddar cheese (I personally believe the sharper the better)
1 package of cream cheese
1 1/2 cups of crushed kettle potato chips

In a small saucepan mix your canned milk and cornstarch with a whisk. After combining, add the chicken better than bullion, salt, and onion. Bring to a boil but be sure to stir constantly as to not scorch the milk mixture. Remove the sauce from the heat and stir in sour cream, cream cheese, and 1 cup of cheddar cheese.  Preheat your oven to 375 degrees. Pour your hash browns and cheesy mixture into a large bowl to coat. Stir until combined well. Pour into a 9x13 pyrex like baking dish. Top with remaining cheddar cheese and crushed potato chips. Cover with aluminum foil and bake at 375 F for 1 hour. Serve! Your taste buds will thank me :)


5 comments:

  1. I made these potatoes tonight and they were fabulous. Thank you for sharing this recipe!!

    ReplyDelete
  2. Replies
    1. Lego Person,
      There are several brands of evaporated canned milk on the market, Carnation is one. Canned milk comes in 7 and 15 oz. cans and you can mix with water or use straight from the can instead of using heavy cream. Canned milk is usually near the flour, sugar and other baking items in the store.

      Delete
  3. What a wonderful, easy recipe. I will make these to take to Christmas dinner, today. Can I cook these half way, transport to our destination for dinner (only 1 mile away) and then finish the baking before dinner?

    ReplyDelete