Dutch Oven Funeral Potatoes

If posting frequency is an indication as to whether a blog is active or dead, then I should probably start planning my blog’s funeral. Man! My summer schedule and new full time hours at work are really throwing me for a loop. I’m sure that once I figure out how to juggle it all, my kids will be back in school and it won’t matter anymore. Oh well, please forgive me of my infrequent posting and know that my blog is not dying. J But hey, why not go along with the theme? (oh yeah, it’s kind of morbid to  talk of death) hmmm…how about a happy spin on the theme? Funeral Potatoes…in a dutch oven! And hopefully when you eat these it will be at your next cookout and not your next funeral.

Oh I feel it necessary to let you know that this dish is NOT from scratch. That is generally unusual for me, but when I’m on vacation (yes I consider camping a vacation)  I like to keep meal prep as simple as possible that is also why this recipe can be prepped almost entirely in advance.

Dutch oven Funeral Potatoes

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Serves 10-12

Equipment: (for cooking – not prepping)

12” dutch oven

Charcoal Briquettes

      Optional

      charcoal chimney           

tongs

      lid rest

lid lifter

      grill gloves

large spoon

Ingredients:

33 oz (8 cups) potatoes, cooked and shredded you can use frozen hashbrowns)

10 Tablespoons unsalted butter, divided

2 cans cream of chicken soup

3 green onions finely chopped

1 ½ cups sharp cheddar, shredded

1 ½ cups sour cream

1½ - 2 cups corn flakes, coarsely crushed

Corn flakes

salt

pepper

onion powder

Directions:

1. Cook whole potatoes until tender, cool then peel and grate (Or use frozen uncooked hash browns)
2. In a 12 qt stockpot, heat 6 tablespoons of butter until melted then add green onions and sauté.  Stir in soup, sour cream and cheese and heat until cheese is melted.
3. Mix in shredded potatoes and mix until combine. Add salt, pepper and onion powder to taste. (If making this in advance, empty the contents of the stockpot into a large ziplock bag and put in the fridge or freezer until ready to cook. Before cooking, be sure the potato mixture is thoroughly thawed)
4. Heat briquettes
5. Empty contents of the ziplock into a 12” dutch oven. Combine crushed corn flakes with melted butter and sprinkle on top.
6. Bake at 350 for 45 minutes or at 325 for 1 hour. To achieve proper heat with charcoal briquettes in a dutch oven refer to the heat/briquette calculator.

Notes: Rotate lid and/or dutch oven a ¼ turn every ½ hour to avoid hot spots and scorching. Replace coals that have burned to ash with new hot coals to ensure the chicken cooks in the time allowed.

Source: Adapted from a family recipe provided by Dina at Dina’s Diner (unposted). 

Gwenevere