Rosemary Prosciutto Cheesy Idaho® Potatoes are gluten-free Funeral Potatoes -- a take on the classic, enhanced with punches of new flavors!
This post was sponsored by the Idaho Potato Commission. As you know, I love Idaho potatoes and I work with brands I truly like and use.
While they really are a comforting, yummy dish as they are — this recipe was created with a slightly healthier, unique take on traditional Funeral potatoes in mind.
What are Funeral Potatoes?
Truth is, until this project, I hadn’t heard of them either. I always love an opportunity research traditional dishes and learn about them — and this one was quite interesting.
- A Mormon and Southern dish, Funeral potatoes are a casserole typically consisting of hash browns, Cheddar cheese, onions, Cream of Chicken soup, sour cream, butter and corn flakes.
- This dish is traditionally served by The Relief Society, after Mormon funerals. Since funerals are most often unexpected events, the dish came to be as they had to provide meals quickly -- funeral potatoes are not only a comfort food meal, but also one that can be prepared fast, without much labor or expense.
- They are now also commonly served at all sorts of potlucks and other social gatherings.
This is a recipe for gluten-free Funeral Potatoes, and with aromatic rosemary, crispy prosciutto and caramelized onions, this richly flavored comfort food casserole is over-the-top!
Of course the main ingredient is still potatoes — delicious Idaho® Russets, to be exact. And I’ve used them two ways.
Idaho Russet Potatoes Two Ways
First, grated into hash browns, and second, as a purée, blended with chicken stock, instead of Cream of Chicken soup. Not only does this make it possible for this to be gluten-free funeral potatoes, (if you also used gluten-free breadcrumbs), but it also lightens it up a bit without losing any of the rich creaminess.
The earthy pine-like flavor of the rosemary works its way throughout the entire dish, and it’s so tasty with the somewhat salty prosciutto — both mixed into all of that cheesy-potato deliciousness!
- If you're pressed for time, you can buy frozen hash browns and thaw them before adding them to the recipe. (Lamb Weston makes Idaho potato hash browns.)
- You can also used dried rosemary, a smidge less than if using fresh.
These Rosemary Prosciutto Cheesy Idaho® Potatoes can definitely be served on their own for an outstanding meal. I did just that tonight, in fact. That said, adding something fresh to brighten the plate would be lovely . . .
Rosemary Prosciutto Cheesy Idaho Potatoes
- 2¾ pounds Idaho Russet potatoes
- 1¼ cups chicken stock
- 7 tablespoons unsalted butter, divided
- 1½ cups onion, thinly sliced
- 1 tablespoon garlic, minced
- 8 ounces prosciutto, thinly sliced and diced
- 2 tablespoons fresh rosemary, finely chopped, divided
- 1 cup sour cream
- 2¼ cups mild cheddar cheese, grated, divided
- ½ cup breadcrumbs (or gluten-free breadcrumbs)
- salt and pepper to taste
- Preheat the oven to 375°F, and adjust a rack to the center.
- Fill a large bowl with cold water. Peel and grate the potatoes and add them to the bowl of water.
- Add the stock to a medium-sized pot. Remove 1 ½ cups of the grated potatoes from the water, squeeze out as much liquid as possible with your hands, and add them to the stock. Place the pot over high heat and bring to a boil. Then cover, turn the heat to low, and simmer until the potatoes are soft, about 5 minutes. Pour this mixture into a blender and purée just until smooth, 5 to 10 seconds on high. (Alternatively, you can also use a hand immersion blender in the pot.) Set aside to cool.
- Place a large sauté pan (about 14-inch), over medium heat, and add 2 tablespoons of the butter, onions and garlic. Stirring often, cook until the onions are soft, about 10 minutes. Mix in the prosciutto and 1 ½ tablespoons of the rosemary and sauté for another 3 minutes.
- Pour the remaining grated potatoes into a strainer, and then squeeze out as much liquid as possible with your hands, adding them to the sauté pan as you go. Add 1 more tablespoon of the butter and mix everything together. Stirring often, continue sautéing until the potatoes begin to turn golden, about 10 minutes.
- Pour the contents of the pan into a very large mixing bowl, and let it cool slightly. Add the the stock-potato mixture, sour cream and 2 cups of the cheese. Quickly stir to combine, season to taste with salt and pepper, and then pour this into a 9 x 13 x 2-inch baking dish. Set aside.
- Melt the remaining 4 tablespoons of butter, and in a small bowl, combine it with the remaining ½ tablespoon of rosemary and the breadcrumbs. Sprinkle this evenly on top of the potato mixture, along with the remaining ¼ cup of cheese.
- Place in the preheated 375°F oven and bake uncovered for 20 minutes. If it’s not golden on top when it’s done baking, you can place it under the broiler for about 30 seconds. Let it cool for at least 10 minutes before serving.
You've never heard from me, but please know that I'm a very avid fan. I came across the recipe for funeral potatoes from your web mail. By chance would have it, I also just received Ree Drummond's new book. She also has a recipe for funeral potatoes.
My very, very best to you. Carolyn
Thank you so very much for taking the time to write in.I really appreciate that you come to my site often and enjoy the recipes. 🙂 Warmly, Valentina
Wow, this brings back a lot of memories. For several years, I worked in the field in which people died fairly often. Well very sad, there was a lot of uplifting community, warmth, and friendship. And, at almost every funeral, these potatoes made an appearance. The funny thing is, they weren’t always the same. That’s what made them so special… Each family had their own take, their own special touch. Thanks for bringing back these memories, Valentina. And, now, I finally have a recipe for funeral potatoes.
David, that so interesting. I had never heard of them until now. And honestly, the title of "Funeral Potatoes" struck me as sad at first. (Go figure.) Then in reading about them, I was uplifted to know they are a gesture of warmth and kindness. Very cool each family had their own take on them -- would be neat to assemble a whole book of the various varieties form different families. Happy to bring back the memories. 🙂 xo
That is very interesting, I've never heard of funeral potatoes before. But it's such a kind gesture that represents love and warmth. In my culture (Jordanian), at funerals people cook a dish called Mansaf which is lamb with rice and a special yoghurt sauce. However, the same dish is also cooked at happy occasions.
The Jordanian lamb dish sounds really interesting and delicious. I love learning about different cultural traditions. Thank you for sharing. 🙂
What a tasty looking recipe! Potatoes are a fav in the family so I'm always looking for new recipes to try, this is definitely added to my to-cook list!
Thanks, Andrea. Hope you and your family enjoy it. 🙂
Jovita @ Yummy Addiction
You can't go wrong with rosemary and potatoes combo. Looks amazing!
Agreed! Thanks! 🙂
Karen @ Seasonal Cravings
I used to love my mom's funeral potatoes and I never make them for my kids. I like the way you changed it up bc everything is better with prosciutto! It's so salty and full of flavor!
Thanks, Karen. I love that you know this classic dish. As I said, my boys love it! Bet your kiddos will too. 🙂
Such an interesting read, and it's a great looking dish. I'm not sure we have an equivalent here in the UK, although I guess there would have been regional 'funeral dishes' back when community was more tight knit than it is today.
Thanks, Jane. I love tight knit communities. Wish there were more of them. 🙂
Delicious combination of flavors, and I mean, there's potatoes and there's cheese, so how can you go wrong! 🙂
So true, Christina. 😀 Thank you for visiting. ~Valentina