|Type||Hotdish or casserole|
|Place of origin||United States|
|Region or state||Intermountain West|
|Main ingredients||Hash browns or cubed potatoes, cheese (cheddar or Parmesan), onions, cream soup (chicken, mushroom, or celery) or cream sauce, sour cream, butter, corn flakes or crushed potato chips|
|Cookbook:Funeral potatoes Funeral potatoes|
Funeral potatoes are a traditional potato hotdish, or casserole, that originated in the Intermountain West region of the United States. People called this dish funeral potatoes because the casserole is commonly served as a side dish during traditional after-funeral dinners, such as those planned by members of Relief Society (a LDS auxiliary organization). Funeral potatoes are also served at other social gatherings, such as potlucks, typically in areas with a significant Latter-day Saint population, such as Utah and Idaho.
The dish usually consists of hash browns or cubed potatoes, cheese (cheddar or Parmesan), onions, cream soup (chicken, mushroom, or celery) or a cream sauce, sour cream, and is topped with butter and corn flakes or crushed potato chips. Ingredients in other variations include cubed baked ham, frozen peas, or broccoli florets.
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- Prues, Don; Heffron, Jack (2003). Writer's Guide to Places. Cincinnati: Writer's Digest Books. p. 325. ISBN 978-1-58297-169-8.
- Smith, Jenny (September 17, 2008). "LDS Funeral and Meal Planning". Relief Society Meeting Ideas & Leadership Tips » Welfare. mormonshare.com. Retrieved 2012-02-06.
- Cannon, Ann (January 11, 2009), "Funeral foods should feature spuds, please", Deseret News
- Schechter, Harold (2009). The Whole Death Catalog: A Lively Guide to the Bitter End. Random House, Inc. p. 131. ISBN 0-345-49964-6.
- Thursby, Jacqueline S. (2006). Funeral Festivals in America: rituals for the living. University Press of Kentucky. p. 81. ISBN 0-8131-2380-1.
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- Media related to Funeral potatoes at Wikimedia Commons