Moccasin Potatoes Recipe

Today, we join Grammie in the kitchen to make a potato casserole dish that is common in our area and culture, Moccasin Potatoes or more commonly known as Funeral potatoes (because whenever there is a funeral, this dish is sure to be there).

This is our favorite side dish at family and holiday meals. Enjoy and thank you for watching!

Let us know what recipes have been passed down in your family!

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Moccasin Potatoes AKA Funeral Potatoes Recipe

5 lbs of golden potatoes (yellow potatoes)

1 Tablespoon of minced garlic

1 tablespoon of salt

Slice your potatoes as evenly as possible, approx. 1/8 of an inch

Add salt and garlic to the water, boil and add sliced potatoes

Cook potatoes at a simmering boil until fork tender approx. 30 minutes. (Remember, potatoes will also cook in the oven so take care not to overcook)

While potatoes are cooking, prepare the sauce:

2 cups of sour cream

2 cans (10.5 oz) of cream of chicken soup

1 can (7 oz) of diced green chiles (roasted and peeled)

1 package of beefy onion dried soup mix (Lipton or like brand)

Mix ingredients.

Melt ½ cup of butter

½ lb of bacon cooked and crumbled (or meat of your choice: spam, ham)

2 cups of shredded cheddar cheese or Mexican style cheese

Add ingredients to sauce mix

Spray bottom of pan with non-stick cook spray and spread a small amount of sauce to lightly cover bottom of pan.

Layer potatoes, adding salt, pepper and sauce between each layer

Finish with remaining sauce.

Add 1 cup of cheese to top.

Add 1/8 cup of Italian season bread crumbs to top.

Drizzle ¼ cup of butter over bread crumbs

Cover with foil and refrigerate overnight so flavors can absorb.

Bake for 30-45 minutes at 350 degrees or until internal temp is 165 degrees.

Remove foil during last 10 minutes of bake time.