Funeral Potatoes

Updated at: Mon, 22 Jan 2024 14:02:14 GMT

Step 1

Heat the oven to 425°F.

Step 2

Fill a bowl with cold water. Peel the potatoes. Using the coarse setting of a box grater, grate the potatoes. Add them to the bowl and set aside.

Step 3

In a blender, blend the cream and corn (including the liquid from the can of corn) until smooth.

Step 4

In an 8.5 x 6-inch deep casserole dish (or 10-inch round pan/skillet), add the drained potatoes, the corn cream, butter, sour cream or cream cheese, cheddar, garlic powder, onion powder and a big pinch of salt. Mix everything to until combined.

Step 5

Cover the pan tightly with aluminum foil and bake for 40 minutes. Carefully remove the aluminum foil off the pan and continue baking for 40 to 50 minutes until bubbly and until there’s visible brown bits caramelized on top.

Step 6

Make the cornflakes: melt the butter in a saucepan or microwave safe bowl. Add the oil, cornflakes, a pinch of salt and mix until combined.

Step 7

Add the cornflakes on top of the cooked potatoes and returned to the oven for one to one and a half minutes until golden. Serve right away or chill and reheat in the oven for later.

Step 8

To make this ahead, bake the potatoes all the way through and chill in the fridge. Reheat with a splash of cream and bake on the cornflakes right before serving.

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