UPDATED FUNERAL POTATOES

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Updated Funeral Potatoes image

Provided by Julia Moskin

Categories     lunch, side dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 10

3 baking potatoes (about 2 pounds)
canola oil
1 1/2 cups sour cream
1/4 cup finely chopped chives, plus extra for garnish
3 cloves garlic, pressed or minced
2 tablespoons grated onion (about 1/2 an onion)
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1/4 cups grated sharp Cheddar cheese, about 4 ounces
1 1/4 cups grated Gruyère cheese, or more Cheddar, about 4 ounces

Steps:

  • Heat oven to 375 degrees. Rub potatoes lightly with oil, place on a baking sheet and bake 60 to 80 minutes, until just tender all the way through. Let cool and refrigerate overnight or up to 3 days. (Refrigeration gives the potatoes the right texture.)
  • Heat oven to 350 degrees. In a large bowl, combine sour cream, chives, garlic, onion, salt and pepper. Using a box grater, coarsely grate potatoes with skins on. (Most of the skin will peel off; discard it.) Add grated potatoes to sour cream mixture, and gently toss to combine. Add 1 cup Cheddar and 1 cup Gruyère and mix gently. Transfer to an 8-by-8-inch-square baking dish. Sprinkle remaining cheese on top.
  • Bake until hot, bubbly and lightly browned around the edges, 30 to 40 minutes. Let cool 10 minutes before serving, sprinkled with chives.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 32 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 641 milligrams, Sugar 3 grams, TransFat 0 grams

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