Company potatoes - aka Mormon potatoes or funeral potatoes

[cruelshoes]

I have heard this casserole called many things. It is good for a crowd or potluck. I like to make it on Easter becasue it goes good with ham. And somebody almost always brings it to any Mormon event! I also sometimes scale it back to half a recipe if we want to have it at home for a regular dinner. Enjoy!

8 potatoes, peeled
1 cup shredded cheddar cheese
1/3 cup finely chopped onion
2 cups sour cream (I used low fat)
2 recipes cream of chicken soup equivalent (I use the one here http://www.celiacforums.com/forums/viewtopic.php?t=1447&highlight= , you can use your favorite
¼ teaspoon ground black pepper
1 cup crushed GF cornflakes
2 tablespoons melted butter

Grease a 9x13 baking pan. Peel, quarter and cook the potatoes. Cool. Grate with a grater. Combine with the cheese and onion and spread evenly in the baking pan. In a blender, combine cream of chicken soup, sour cream and pepper. Pour over the potato mixture. In another bowl, toss the cornflake crumbs and melted butter. Sprinkle over the top of the casserole. Bake uncovered at 350 degrees for 40 minutes.
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-Colleen
Dx 8/05 via bloodwork/biopsy
10-YO son Dx 11/05 via bloodwork/biopsy
Daughters (12 and 2) have neg. bloodwork

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

[The Edifying Conscience]

We always called them funeral potatoes. About once a year I get a 'craving' for them. I normally top them with bread crumbs instead of cereal. I use a mixture of chicken stock, milk and sweet rice flour to make the soup. I posted the recipe on this site a while ago.
TEC

[sarahceliac]

Colleen, yummy!!!!! thanks for sharing the recipe. I used to make so many things with cream soups and they all have flour. I will deffinetley check out the recipe for it you listed. I am so.. happy to be getting these recipes!
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Sarah

[Purrsnikitty]

Colleen - thanks. I have missed scalloped potatoes (another name) and they are great with ham.

I'll have to look for a GF cream of chicken soup or try to make one BUT I just discovered that Progresso's cream of mushroom soup is GF. They have quite a few safe soups and the labeling is wonderfully clear and concise (example: "contains soy and milk ingredients"). Canned soup is important this time of year - this is sunny Florida and it's hurricane season, so I'm getting our "when the power goes out" stash together.
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"Rejoice always, pray without ceasing, give thanks in all circumstances; for this is the will of God in Christ Jesus for you." 1 Thessalonians 5:18

[sarahceliac]

Purrsnikity,

Thanks for the progresso info, I love creamed soups, so many recipes that are yummy consist of them. I know we can make them but it is nice to know that there are safe canned versions out there.
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Sarah

[momto4]

Hi, I use gf flour blend instead of regular flour to thicken soups sauces etc. I use the roux method, melt butter add flour and cook until mix tu ns darker yellow, remove from heat add some of the liquid mix or beat till smooth. Continue to do this until all the liquid is in. Return to heat and stir well until sauce thickens. I use about half a stick of butter to two table spoons of flour. This is usually enough to thicken 3 cups of liquid. Sorry I dont have exact measurements but I am a chuck it in until it looks right sort of cook.

[sarahceliac]

Momto4,
Most people are your kind of cook. I am trying to be more like that. My friends all make fun of me because I ask how much of everything... I should put. They just chuck it in till it looks right too.

So you do the roux for all soups that call for flour, what do you use for recipes that call for the cream of mush/ chick. etc? Just curious

Thanks,
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Sarah

[momto4]

If you do the basic roux you can add the chicken stock to make the liquid. Or you can use the cream. As cream is fairly thick already you may not need as much flour. On the other hand if it turn too runny with cream you can simmer it slowly without a lid and it will reduce and thicken on its own. Also with chicken soup you use chicken broth/stock so you can make that failrly thick knowing when you add the cream it will be thinner. Hope this helps?

[sarahceliac]

Momto4,
yes, thank you. So when you are doing recipes that call for the cream of chick/mush soup, you just do your roux and add the stock if you are doing cream of chick and it works the same as the soups huh? That is great to know. Also this would be so.. much cheaper than the $2 a can creamed soups. Thanks for the help
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Sarah

[Mom2BoyzOnly]

I also have Health Valley cream of...soups. They're not bad.
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Robin
Diagnosed approx 13 yrs ago
Seriously GF past 4 yrs

[momto4]

If you want to thicken things with out all the hastle too all you do is mix some corn flour with water and add it to the soup, gravy etc. That is the easiest way but I prefer the other way as it cooks the flour and isnt floury? You would usually use about three teaspoons of cornflour to thicken probably three cups of liquid. It is also great for sauces. Add it to milk and add some grated cheese and you can have a quick cheese sauce for veggies or pasta. I usually add some seasoning and grated nutmeg goes really well with cheesy sauces. (and mashed potatoes) Now I am hungry

[Purrsnikitty]

Wow - thanks, that's a great idea and I keep corn flour in the freezer (because I don't really make cornbread very often). I've had good results with masa harina (same thing I think, but it seems to give dishes like chili a sharper flavor). I've also used cornstarch with pretty good results, but will try the corn flour.
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"Rejoice always, pray without ceasing, give thanks in all circumstances; for this is the will of God in Christ Jesus for you." 1 Thessalonians 5:18

[momto4]

It was corn starch I meant sorry we call it cornflour in the UK. Between taps and faucets, boots and hoods I thought I had covered most of them!

[sarahceliac]

Mom2boyzonly,
Hi, so this brand has pretty good cream of soups. Where do you find them?
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Sarah

[sarahceliac]

I use cornstarch on my recipes that call for flour. I will have to try the corn flour, I bet the flavor would be better, more on the wheat flour tasting side.
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Sarah