My mother was introduced to these creamy, cheesy potatoes while visiting family in Arizona. Apparently that’s where they got the name Scottsdale! She always called them that and I have seen them in some old cookbooks with that name. Recently I’ve seen them labeled Funeral Potatoes – a name which belies their yumminess but apparently takes into account the fact that it can satisfy large numbers. The recipe can be assembled ahead of time and baked while other foods are being prepared.
If you want a holiday or family dinner dish that travels well – this is it. Bake it at home and carry it hot or let it cool and warm it when you arrive. Or assemble it at home and bake when you arrive, depending on your schedule and the hostess’s oven space.
It also makes a comforting addition to any meal –especially when the weather is cold outside. I make it and we will eat several meals (with moderate portions) from it because the “leftovers” are almost as good as the first time fresh out of the oven. You can also add around 2 cups of browned ground beef to the mixture or 1 – 2 cups of diced ham to make this a main dish. And you can enforce portion control by baking the potatoes in serving size baking dishes. I added ground beef and did the serving size dishes for the photo. You can also put them in tart pans and bake them crispy to make an appetizer. Love these ‘taters!
I prefer the shredded hash browns because I like the texture of them in the finished dish over the diced hash browns. I don’t have a huge mixing bowl, so I spread half the frozen potatoes in the greased 9×13 pan and the rest in my large mixing bowl. Either cream of chicken (lighter flavor) or cream of mushroom soup (deeper flavor) will work. I also like to buy the cream of chicken with garlic or with herbs for a nice flavor change. Add all the remaining ingredients to the shredded hash browns in the mixing bowl – EXCEPT the melted butter. When you have everything mixed, spread it over the potatoes in the 9×13 pan. Everything melds together while baking. Melt butter in microwave. Timing may vary according to your microwave – mine takes about 30 seconds at 75% power. Pour melted butter evenly over casserole. I like to leave the top plain, but the original recipe called for 2 cups of finely crushed cornflakes spread over the top.
If feeding large quantities meets your requirements, go to my facebook page and “like” to access the Exclusive Downloads. There you will find a Scottsdale Cheesy Potato recipe to feed one hundred people from my mother’s church cookbook (so you know it is good!)
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