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{Food Dish} Ultimate Guide: Funeral Potatoes Recipes

Ashley Evanson - March 12, 2011

Turn funeral potato blah into funeral potato ta-da!

Mormons and funeral potatoes are kindred spirits…but why?! Sure, they’re quick and easy, but why settle for frozen hash browns and a can of soup? Here are some recipes for “funeral potatoes” that will have you going back for seconds (and thirds. Okay, and fourths.).

Photo from Korasoi.

Two Potato Chilli and Cumin Gratin

Photo from Babble.

Triple Cheese Scalloped Potatoes

Photo from the Food Network.

Provencal Potatoes

Photo from First Look, Then Cook.

Ham and Artichoke Potatoes

Photo from Naturally Ella.

Dill Potato Au Gratin

Photo from the Food Network.

Paula Deen’s Potato Casserole

Photo from Kayotic Kitchen.

Potatoes a la Boulangre

Photo from The Noshery.

Cheesy Garlic Potatoes

Photo from the Food Network.

Scalloped Potato Gratin

Photo from Two Spoons.

Sage Scalloped Potatoes

Photo from All Recipes.

Garlic Potatoes

Photo from the Food Network.

The Ultimate Potato Gratin

*What's your favorite potato recipe? Leave a comment below.

© LDS Living 2011.
Comments 5 comments

grannyjj said...

03:51 PM
on Mar 12, 2011

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The Ham and Artichoke Potatoes recipe calls for white wine. Hmmmmm.....

littlekahuna said...

06:27 PM
on Mar 12, 2011

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Re: Granny and the Ham and Artichoke Potato Recipe Not everyone who reads LDS magazine is LDS and even if they were, shouldn't all of us be minding our own beams and motes? :)

adriennerhr said...

01:08 PM
on Mar 23, 2011

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I proudly cook with wine and yet somehow manage to retain my temple recommend.

seanette said...

07:54 PM
on Apr 28, 2011

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There are substitutions if a recipe calls for alcohol, which I refuse to buy or have in my home. That is not simply because of religious factors, although that's a consideration, but there's also a scary-high rate of alcoholism in my family, so I'm best off staying far away from it. I also have a serious moral issue with an industry that leads to so much domestic abuse, sexual immorality, and traffic deaths.

saltlakejohn said...

10:05 AM
on Nov 03, 2011

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There is absolutely no alcohol remaining when you cook with wine. Alcohol quickly evaporates at temperatures above 120 degrees (F). The flavor remains. De-glaze after you saute, or simmer in a wine sauce, and remain guilt-free. A fifth of red last me more than a year. Personally, I use a can (12 oz.) of beer in Texas Chili. The trick is trying to buy a single can of beer. Ask a Gentile friend or co-worker.
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