culinary mischief: mormon funeral potatoes
Just to let you know now: I'm not Mormon. But part of the reason I'm around to write this is due to the LDS Church, so I'm cooking a Mormon recipe for a pot-luck party this weekend. I've chosen funeral potatoes due to their almost cult-like status amongst those who know just a little bit about the LDS culture.
What are they? They're essentially a scalloped potato casserole. I've seen a few recipes that all differ a little - some call for diced frozen potatoes (a.k.a. homefries), others call for thawed hash brown potato shreds. All call for a cream soup base - celery, mushroom, or chicken. All have a cornflake "crust," and all feature sour cream.
This is not health food, and the recipes advise the cook to steer clear of low-fat variations on the ingredients, as they don't "gel" as well as their full-fat brethren.
I'll post the recipe I use on the site once I cook the stuff - as well as photos, if I'm not dead from the cholesterol.
July 25th, 2005 - 15:58
Also in the death by potatoes category (if you’re interested) is L’Aligot. It’s a speciality of the Aubrac region of France and is basically equal parts mashed potatoes, creme fraiche, and milk. The stuff is stringy, REALLY stringy. But also some of the creamiest, tastiest potatoe goodness you can find anywhere on the planet.