Growing up, our family always ate what we called, Cheesy Potatoes on Easter Sunday as a side dish to our Easter ham. Since moving to Utah years ago, I have learned that people here call them “Funeral Potatoes.” I have actually been asked to make these for several funeral dinners while I have lived here, so I guess the name is an accurate description for the use of these potatoes! Regardless of their name, these potatoes are a delicious comfort food. As always, I have “healthified” my recipe and there are no canned soups or creams involved, but there is PLENTY of flavor. Enjoy!
Cheesy “Funeral” Potatoes
Homemade Cheese Sauce
- 1/4 Cup Onion minced
- 2 Tablespoon Butter
- 1/4 Cup Flour
- 2 Cups Milk, 2% milk fat
- 1 1/2 Cup Sharp Cheddar Cheese Shredded
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 Cup Plain Greek Yogurt
- 1/4 Cup Bacon Pieces
- 7 Cups Potatoes cubed
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/2 Cup Sharp Cheddar Cheese Shredded
- 1/4 Cup Green Onions
Hearty Cheese Sauce
- In a medium saucepan over medium-high heat, cook the onions in the butter until tender and translucent. Mix in the flour to form a paste. Pour in half of the milk and whisk until well combined with a wire whisk.
- Add the rest of the milk and continue to stir until the mixture begins to bubble. At this point, remove from the heat and add the shredded cheese. Stir until cheese is completely melted. Season with salt and pepper.
- Mix yogurt and bacon pieces into the Cheese Sauce.
- Pre-heat oven to 400 degrees.
- Boil potatoes for about 10 minutes. They should still hold their shape but not be crunchy when removed from heat and drained.
- Pour bacon and cheese sauce over the boiled potatoes and mix well to incorporate. Add salt and pepper.
- Pour cheesy potatoes into a greased, 9 x 13 pan and bake at 400 degrees for 15 minutes.
- Sprinkle with 1/2 cup cheese and increase the heat to a high broil and bake for another 2 minutes. Watch the potatoes closely—don’t let them scorch!
- Remove from the oven, sprinkle with green onions, and let sit for 10 minutes before serving.