Cheesy Potatoes

Cheesy Ham & Potatoes 1

Let’s talk potatoes.  And cheese.

I don’t know what the funeral traditions are in your area, but in my world these Cheesy Potatoes are made and served for family luncheons after almost every funeral held at the church I attend.  So unfortunately we all call them Funeral Potatoes.  I know, weird, right?  But descriptive because we all know what they are when we call them that. Outside of funeral-talk I try to call them Cheesy Potatoes because then it sounds more delicious. Which is what they are.  Delicious.

Cheesy Ham & Potatoes 3

Enter ham.  Now it’s even more delicious.  Oh boy, do we love these potatoes.

Three of us could eat the whole thing in one meal if we didn’t have some discipline.  And the only reason we have that discipline is because I serve it up with big salads and fruit so we are too full to go for seconds or thirds.  So I guess it’s not really discipline after all.  Oh well.  At least we don’t eat it all at one sitting.

This is a completely from scratch recipe so it’s more nutritious using fresh, whole potatoes and without the MSG and other additives in canned soups.  Recipe adapted from here.


2 large potatoes, cubed in 3/4 inch pieces
1 medium-large yellow onion, pureed
1 tablespoon butter
6 ounces Canadian bacon or ham {optional}

For the sauce:

2 tablespoons butter
2 tablespoons all purpose flour
3/4 cup milk
1 cup heavy cream
1/3 cup sour cream
salt and pepper, to taste
pinch nutmeg
1 cup cheddar cheese


1. Place the cubed potatoes in a medium sized saucepan and cover them with cold water.  Cover with a lid and bring to a boil.  Reduce heat and simmer for 5 minutes or until they are barely fork tender.  Drain and set aside.
2. Wipe out the saucepan with a paper towel and set aside until step 4.
3. In a small sauté pan, melt 1 tablespoon of butter and add the pureed onion.  Stir frequently and cook the onion until it starts to brown.
4. In the saucepan, melt 2 tablespoons of butter.  Add the flour and whisk to create a paste.  Cook for 1 minute.
5. Whisk in the milk.  Increase the heat to medium to medium-high and continue whisking until the sauce thickens.
6. Reduce heat to medium-low and stir in the cream, sour cream, salt, pepper, nutmeg, and grated cheese.
7. Stir until the cheese melts and the sauce is smooth.
8. Combine the potatoes, onions, and Canadian bacon or ham {if using} to the sauce and stir to coat.
9. Pour into a greased baking dish and cover with foil.
10. Bake at 375 degrees for 30 minutes.

Cheesy Ham & Potatoes 2



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10 Responses to Cheesy Potatoes

  1. Lindsey April 12, 2013 at 7:56 am #

    OH YUM! You had me at potatoes. And cheese. And cream. 🙂

    • Lori April 12, 2013 at 11:41 am #

      I hear you, Lindsey. Three winners in my book, too.

  2. Adelina Priddis April 13, 2013 at 3:43 pm #

    HA, before I even started reading, I looked at the photo and went “Oh Funeral Potatoes!”.
    Thanks for sharing on Foodie Friday.

    • Lori April 13, 2013 at 5:50 pm #

      That’s too funny, Adelina. I’m glad you recognized them, though. That means they must look like what they’re supposed to look like. 🙂

  3. Maria April 13, 2013 at 6:11 pm #

    Mmmm these look absolutely delicious! Cheesy potatoes are one of my favorite side dishes and comfort foods! YUM!!!

    • Lori April 13, 2013 at 6:49 pm #

      You and me, both, Maria.

  4. Diane Balch April 13, 2013 at 7:50 pm #

    Don’t know these potatoes… they look delicious and I can eat them without the funeral association. I’m from a very Italian area. Funerals usually have: baked ziti, or lasagna, or eggplant parmesan (in the summer.).

    • Lori April 15, 2013 at 1:12 pm #

      Baked ziti, lasagna, eggplant parmesan as funeral food? That sounds like my kind of luncheon. Maybe I have some Italian blood that I don’t know about. Thank you, Diane, for sharing a little bit of your area customs with me.

  5. Monica April 14, 2013 at 2:38 pm #

    Oh my gosh! These look amazing 🙂

    • Lori April 15, 2013 at 1:08 pm #

      We think they are, Monica. Try them and let me know what you think.

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