The Food Dish
We at LDS Living had our own bake-off with your recipes for funeral potatoes. You gave us some of the most delicious potato recipes that we've ever eaten, so it was hard to choose the best! Check out our top three picks and try them for yourself!
3rd Place: Artichoke and Potato Au Gratin
Leona S. Patterson; San Diego, CA
2 cups grated Parmesan cheese
3 cups grated Gruyère cheese
3 pounds Yukon Gold potatoes, thinly sliced (1/8”), divided
Salt & pepper, to taste
2 cloves garlic, minced
6 cups drained marinated artichoke hearts
1 quart heavy cream, divided
Heat oven to 350° F. Grease 15x11-inch baking dish with butter. In medium bowl, combine Parmesan and Gruyère cheeses. Line bottom of baking dish with half of the sliced potatoes, overlapping slices and forming rows to make a single layer. Season potatoes with salt and pepper. Sprinkle garlic over potatoes.
Add artichoke hearts, arranging them in a single layer over the potatoes. Scatter 1/3 of grated cheese mixture over artichokes, then drizzle half of heavy cream over artichokes.
Arrange remaining potatoes in a single, overlapping layer over cheese. Sprinkle layer with salt and pepper. Drizzle remaining cream over potatoes. Sprinkle remaining cheese over casserole.
Butter underside of foil to keep cheese from sticking, then cover baking dish with foil. Bake gratin until potatoes are softened and almost completely cooked (45 minutes to an hour). Uncover gratin and continue to bake 15 to 20 more minutes, or until cheese is melted and is golden brown. Remove from oven and cool slightly on rack before serving.
The next time you throw a summer shindig, impress your guests with one of these gourmet—but still so simple—desserts. They’re sure to be the perfect end to your perfect summer day. Find more of these delectable desserts at daringgourmet.com.
Orange Buttermilk Cake with Orange Cream Cheese Frosting
We're obsessed with Lizzy Early's latest cookbook, Make It with a Cake Mix. Every single dessert is different, but they're all made easier with a cake mix. And they're all to die for! Get all the recipes in this mouth-watering cookbook. It's perfect for any family gathering, birthday party, or as a gift for newlyweds! Get it at deseretbook.com!
Supposedly, Mormons first met Jell-O all the way back in 1898. Whether you're a staunch gelatin supporter or a Mormon who eats this treat more rarely, you'll laugh out loud at this list of things nobody should do with Jell-O.
Ahh, Jell-O! It's a favorite in many Mormon households and a staple of ward potlucks across the US. We're all for a good Jell-O dish! (In fact, you should make sure to check out the winners from our Jell-O recipe contest.) But there are just some things you shouldn't do with this strange, jiggly treat. Check out our list of things you shouldn't do with Jell-O:
...look directly at it as you eat.
Jell-O's jiggliness is almost memorizing. Looking at it too long could lead to heartburn, headaches, nausea, and leftover Jell-O.
...learn Jell-O Tricks
We’ve searched high and low for the best barbecue recipes around so you can impress everyone at your next backyard griller.
Some of these tried-and-true recipes come from LDS Living readers, and a few come from Where There’s Smoke, There’s Barbecue! But one thing’s for certain: they’re all finger-lickin’ good.
Peterson’s Shredded Barbecue Beef
Sylvia Brass; Dunnellon, Florida
- 3 pounds chuck roast
- 1½ tablespoons oil
- 1 large onion, chopped
- 1 stalk celery, chopped
1½ cups beef broth
- 1 teaspoon allspice
- 1 teaspoon dry mustard
- ½ teaspoon chili powder (optional)
- 2 cloves garlic, minced
- 2–3 drops Tabasco sauce (optional)
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1 large bottle ketchup
- 1 bay leaf (optional)
- 2 tablespoons brown sugar