Mormom-Omnomom: An LDS Food How-To Guide: Part I, Funeral Potatoes

[Card !jHyPHNoKGY No.17427600]

Hello, everyone. My name is Card, and I'm very happy to be sharing some of my experience with /ck/ tonight.

Today on /ck/, I will be showing you all a step-by-step guide to making the classic Mormon dish, 'Funeral Potatoes'

[Anonymous No.17427602]

>>17427600
ok

[Card !jHyPHNoKGY No.17427604]

You will need:

- ~5lbs of potatoes (roughly pic rel)
- one-half of a stick of butter
- half cup of chopped onion
- 1 cup sour cream
- half cup milk
- quarter cup cubed ham
- 2 tablespoon of garlic
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 2 cups crushed corn flakes
- 4 slices bread
- barbecue sauce to taste

- a large frying pan or cooker. I use a lidded electrical type one, which I recommend
- a knife
- a stirring implement, like a big wooden spoon

[Card !jHyPHNoKGY No.17427608]

Start by cleaning the exterior of your potatoes of any dirt and grime, then slicing them into round layers of roughly 5mm thickness each and gently placing them down into the bottom of your cooking pan.

Next, add the entirety of your stick of butter, milk, and sour cream on top.

Allow the cooking surface to heat up to it's maximum setting or heat and allow the latter ingredients to melt in the pan.

[Anonymous No.17427612]

>>17427608
enjoying so far, OP

[Anonymous No.17427616]

Sup Card

[Anonymous No.17427617]

>this thread #23076

[Card !jHyPHNoKGY No.17427622]

Continue heap layers of sliced potato onto the base layer in the pan from the previous step. Interspersing the layers with modest lashings from your reserves of ham, garlic, and cheese.

[Card !jHyPHNoKGY No.17427625]

Once you've gotten through the last on the chopped potatoes, throw in the last of your ham, garlic, onions.

Next, gently place your four slices on bread on top of the even pile, and directly pour all the remaining ingredients (salt, sauce, crushed cornflakes) over the top of the bread.

[Card !jHyPHNoKGY No.17427628]

Cover the entirety of the dish with the lid of the cooker for twenty minutes and let it cook at maximum settings.

When done, the results should look like pic rel. The potatoes will be throughly cooked, but still slightly firm. The ham will be well fried by the effect of the hot milk and butter, and the uppermost layer of bread and crushed cornflakes will be crispy with a mild salty-barbecue flavour from the sauce.

[Card !jHyPHNoKGY No.17427631]

After the duration of the twenty minutes, prod with the wooden spoon to confirm cookedness - and if ready, remove the Funeral Potatoes from the cooking vessel and into a serving/storage container.