FUNERAL POTATOES
Patate Funebri
Ingredients
2 lbs. Yukon Gold potatoes[1]
1/4 lb. Unsalted butter, divided, with 2 tbsp. cut into 8 cubes
1 medium Red or yellow onion, halved and sliced thin, or finely diced
1 Roasted red pepper, diced
1 c. Milk or Hood’s Country Creamer®
2 c. Chicken stock
1 tsp. Franks® Hot Sauce
1/4 c. Unbleached all-purpose flour
1 c. Sharp cheddar cheese, shredded
1 c. Mozzarella cheese, shredded
1 c. Greek yogurt, or sour cream
1-1/2 c. Parmesan bread crumbs
1 tsp. Smoked sweet paprika
Kosher salt
Freshly ground black pepper
[1] Baking potatoes (such as Russet) are not recommended. Alternatively, use a 32-ounce bag of frozen hash brown potatoes, just barely thawed.
Directions
• Preheat oven to 350º F.
• Wash the potatoes, then cut into quarters.
• Fit a food processor with the grating blade, and grate the potatoes. Empty the bowl occasionally as it fills, placing the grated potatoes in a bowl of cold water (to preserve color).
• Spray a 9” x 13” baking dish (or aluminum half-pan) with non-stick cooking spray.
• In a large (4-5 qt.) pot, melt 6 tbsp. of the butter over medium heat.
• Add the onion, and sautée until a bit wilted, about 3-4 minutes. Season with some salt and pepper.
• Sprinkle the flour over the onions, stirring to coat the onions, a cook about 2 minutes.
• Slowly whisk in the milk, then the stock, so that lumps will not form.
• Stir in the Franks®.
• Raise the heat a bit, and bring to a simmer.
• Simmer until the mixture has thickened a bit, about 3-4 minutes.
• Turn the heat back to medium-low, stir in the yogurt (or sour cream).
Shut off the heat, then add the cheddar, then mozzarella, until melted and combined. (Use a sturdy spoon. I use my dependable wooden spoon.)
• Season with a bit of salt and pepper.
• Drain and add the potatoes and roasted red pepper, and stir until well-combined.
• Transfer to the prepared baking dish, and spread evenly.
• In a small bowl, whisk together the Parmesan bread crumbs and smoked paprika.
• Cover the potatoes evenly with the bread crumb mixture.
• Dot with the remaining cubed butter, and cover with aluminum foil.
• Bake on the lower rack for 18-20 minutes, then uncover and move to the top rack, and continue to bake for another 10-15 minutes, until the topping is browned and bubbling.
• Let stand 10-15 minutes, then serve.
Horrible name/great dish! It is a staple of Southern hospitality, almost certain to appear at a repast following a funeral or memorial service, at church potluck dinners, etc. Everyone’s recipe varies a bit and, true to that form, so does this one with my own “autograph.”
In keeping with the theme of this book, if more of an Italian “twist” is desirable (beyond the mozzarella, red pepper and Parmesan bread crumbs), I’d add about 1tbsp. of Italian seasoning and one clove of minced garlic to the cheese sauce.
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