Recipe from Kate Jones and Sara Wells
Adapted by Julia Moskin
- Total Time
- 2.5 hours, plus overnight refrigeration
- Rating
- 4(362)
- Notes
- Read community notes
Featured in: Not Just for Sundays After Church
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Ingredients
Yield:6 servings
- 3baking potatoes (about 2 pounds)
- canola oil
- 1½cups sour cream
- ¼cup finely chopped chives, plus extra for garnish
- 3cloves garlic, pressed or minced
- 2tablespoons grated onion (about ½ an onion)
- 1½teaspoons kosher salt
- ¼teaspoon black pepper
- 1¼cups grated sharp Cheddar cheese, about 4 ounces
- 1¼cups grated Gruyère cheese, or more Cheddar, about 4 ounces
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
467 calories; 33 grams fat; 17 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 19 grams protein; 655 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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.)
Step
2
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.
Step
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Bake until hot, bubbly and lightly browned around the edges, 30 to 40 minutes. Let cool 10 minutes before serving, sprinkled with chives.
Ratings
4
out of 5
362
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Cooking Notes
Gailn56
I don't care for the taste of raw onions in baked dishes so I leave out the onion and instead of plain cheddar I use caramelized onion cheddar. Delicious.
Dmaniac278
Sorry... "because of **ITS** ubiquity." I feel like I've brought the NYT closer to failing with that glaring error. Gaah!!
Dmaniac278
Funeral Potatoes is a traditional Mormon dish, so named because of their ubiquity at church potlucks and post-funeral repasts. There are variations, like adding bacon pieces or vegetables, but almost all the versions I've seen contain cream of chicken soup and are topped with lightly crushed buttered corn flakes.
TOM G
Great recipe, unfortunate title. I will refer to them as "church potatoes", as one of my friends calls them.
Susan Rasmussen
I always sauteed onions until its translucent first before adding to a dish to be cooked, unless it's supposed to be raw
Jennifer
so tempted to use frozen hash browns for this....
Lori
The name comes from the fact that they're a really good potluck dish, so they tend to make their appearance and group events (like funerals).
Roberta
I've made this quite a few times, and everyone loves it. This last time we passed chopped chives at the table for those who wanted them, but the grated onion and chopped garlic in the recipe added just the right amount of allium flavor for me. I like serving it with Ann Romney's meatloaf cakes.
Rosemary
Can yogurt substitute for sour cream?
Roberta
There is no raw onion taste or texture in this recipe, in my experience with it.
Christine
This is like twice baked potatoes with half the work. My people love it. Could add bacon and blow their minds.
KH2273
Following the suggestion of one commenter I used refrigerated hash browns lb for lb instead of baking and grating potatoes (and BTW sautéed the onions and garlic). Worked like a dream!
Stephen
The dish pictured looks neither 8 x 8 nor square. I made this and doubled the recipe for a similar sized dish, and it was wonderful. I sautéed the onion for about 3 minutes to soften it and, because one of my guests dislikes chives, used chopped parsley. Lovely.
Lorri
Really good! Great make ahead dish.
AC
I was a funeral director in the midwest for many years and can confirm that this dish is a staple. Probably had it around 2,500 times in my career. The name is appropriate.
Dorothy
This is one of those "time saver" recipes. Make one or two days ahead, cover tightly with foil and place in the fridge till day of cooking. Bring to room temp and bake as stated. I do this every Thanksgiving and Christmas.
Rosemary
Can yogurt substitute for sour cream?
jen
Lots of talk about the name of the recipe, which is unfortunate. This dish is excellent as written. The baking and grating of the potatoes is a bit of a drag, but the resultant texture when baked is worth the effort.
KH2273
Following the suggestion of one commenter I used refrigerated hash browns lb for lb instead of baking and grating potatoes (and BTW sautéed the onions and garlic). Worked like a dream!
Lorri
Really good! Great make ahead dish.
brooke909
Any way to make this ahead of time, like for Thanksgiving?
Richard
It would be too early to make it for Thanksgiving now.
Alexis Sogl
The raw onion and garlic did not cook in the time allotted in the oven, which made it really hard to enjoy the potatoes which were quite good.
Christine
This is like twice baked potatoes with half the work. My people love it. Could add bacon and blow their minds.
Stephen
The dish pictured looks neither 8 x 8 nor square. I made this and doubled the recipe for a similar sized dish, and it was wonderful. I sautéed the onion for about 3 minutes to soften it and, because one of my guests dislikes chives, used chopped parsley. Lovely.
Jennifer
so tempted to use frozen hash browns for this....
Dmaniac278
Funeral Potatoes is a traditional Mormon dish, so named because of their ubiquity at church potlucks and post-funeral repasts. There are variations, like adding bacon pieces or vegetables, but almost all the versions I've seen contain cream of chicken soup and are topped with lightly crushed buttered corn flakes.
Dmaniac278
Sorry... "because of **ITS** ubiquity." I feel like I've brought the NYT closer to failing with that glaring error. Gaah!!
RES
Thank you for your comment! I was wondering about the "Funeral" in the recipe title.
Roberta
I've made this quite a few times, and everyone loves it. This last time we passed chopped chives at the table for those who wanted them, but the grated onion and chopped garlic in the recipe added just the right amount of allium flavor for me. I like serving it with Ann Romney's meatloaf cakes.
TOM G
Great recipe, unfortunate title. I will refer to them as "church potatoes", as one of my friends calls them.
SHIRLEY GLANVILLE
Would like the backstory on the moniker. My first response was a snort after reading the recipe. I would like to be positive and enquire after an alternative history! Love NYT COOKING!
Lori
The name comes from the fact that they're a really good potluck dish, so they tend to make their appearance and group events (like funerals).
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