Utah Funeral Potato Salad – Utah | Potatoes, Cheese, Cornflakes, Sour Cream

I’m always thrilled to chat about Utah Funeral Potato Salad, a hearty dish born from mid-20th century Mormon communities in Utah, blending Scandinavian influences for ultimate comfort. I mix potatoes, cheese, cornflakes, and sour cream into a creamy casserole, topped with a crunchy layer, then bake it golden. You’ll discover handy tips and twists that elevate your family feasts ahead.

History

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Utah Funeral Potato Salad, a variation of the classic Funeral Potatoes casserole, traces its origins to mid-20th century Mormon communities in Utah, where it emerged as a comforting, easy-to-prepare dish influenced by Scandinavian immigrant traditions and the region’s emphasis on communal gatherings.

Regionally, variations might include fresh herbs, different cheeses, or lighter ingredients to adapt to local tastes, signifying the dish’s evolution as a symbol of hospitality and resourcefulness in the American West.

Traditionally, it’s served at funerals, potlucks, barbecues, and family events, underscoring its role in fostering community support and shared meals during both somber and celebratory occasions.

Ingredients

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• Chopped onion – one medium onion, diced up fine for that subtle crunch and zing, the kind that sneaks in a bit of bite without overwhelming, almost as if it’s playing hide-and-seek in the mix, leaving you to chuckle at how onions always steal the show.
• Crushed cornflakes or potato chips for topping – about a cup or so, crushed to a crispy crumble, because topping things off with a little crunch is like adding a fun twist, making you question, why settle for plain when you can have that satisfying snap with every bite?
• Optional add-ins, like garlic powder, black pepper, or green onions – toss in a teaspoon of garlic powder for extra oomph, a dash of black pepper to wake up the flavors, or a handful of sliced green onions for a fresh pop, because sometimes, playing around feels like a little kitchen adventure, don’t you think, turning a simple salad into your own creation?

Cooking Steps

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Alright, let’s get into the fun of putting together this Utah Funeral Potato Salad – it’s one of those recipes that feels like a warm hug in a bowl, turning simple ingredients into something memorable.

You’ll start by preheating your oven, which is key for that perfect bake, and then mix up the creamy base with all those flavorful bits.

Think of it as layering flavors like you’re building a tasty tower, where each step adds a little surprise that keeps things interesting, don’t you think?

To make this salad, follow these detailed steps to guarantee everything comes out just right – we’re talking creamy insides with a crispy top that might make you do a little happy dance in the kitchen:

1. Preheat the oven to 350°F (175°C) – this sets the stage for even cooking, so your salad bakes up golden without any dry spots, almost like giving your dish a cozy blanket of heat.
2. Mix the main ingredients in a large bowl: combine the thawed hash browns (about 2 pounds), 1 cup sour cream, 1 can (10.5 ounces) condensed cream of chicken soup, 1/2 cup melted butter, one medium chopped onion, and 2 cups shredded cheddar cheese. Stir it all together thoroughly, making sure every piece is coated – it’s a bit like playing matchmaker in a bowl, where the onions add that sneaky zing and the cheese melts into creamy goodness.
3. Spread the mixture into a greased baking dish, pressing it down evenly so it cooks uniformly and doesn’t stick – this step might seem straightforward, but it’s where you avoid any kitchen mishaps, like a lumpy disaster that could make you chuckle at your own mix-up skills.
4. Prepare the topping by crushing about a cup of cornflakes or potato chips in a separate bowl and mixing it with a bit of melted butter for extra crunch – it’s that playful addition that turns ordinary into extraordinary, kind of like topping off your favorite sundae.
5. Sprinkle the topping over the potato mixture, then bake everything in the preheated oven for 45-60 minutes, or until the top is golden and bubbly – keep an eye on it, as the aroma might tempt you to rush, but patience here pays off with that satisfying texture.
6. Let it cool slightly before serving, giving the salad a moment to set so it’s easier to dish out without a gooey mess.

Once your salad is baked and ready, it’s all about enjoying it chilled as a side for barbecues or picnics – pair it with grilled meats for a match made in heaven, and remember, leftovers can hang out in the fridge for up to 3 days, though they might soften a tad, which is just an excuse to eat it faster.

If you’re feeling adventurous, toss in optional add-ins like a teaspoon of garlic powder or a dash of black pepper during mixing, turning this into your personal twist on a classic – after all, who says recipes can’t be a little playground for creativity?

Tips and Variations

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When you’re whipping up Utah Funeral Potato Salad, one smart tip is to let it chill in the fridge for at least an hour before serving, which really lets those creamy flavors meld together and makes it a star side for barbecues or picnics – don’t you think it’s like giving your dish a little time to shine, turning simple spuds into something irresistible?

For variations, swap in Monterey Jack for the cheddar to add a milder twist, or mix in some diced green onions for a fresh crunch that keeps things lively without overwhelming the original vibe, and if you’re watching portions, cut back on the butter just a tad for a lighter version that still hits the spot.

Oh, and when storing leftovers, pop them in the refrigerator for up to three days, but be warned, they might soften up a bit, which could leave you chuckling as you wonder if your salad decided to take a nap.

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