When my kids were little, I worked as a teacher's aide.
There was a fairly eldely teacher there, a Mrs. Bailey, who'd brought a potato dish to a pot luck we were having, and I asked for her recipe. They were yummy!
From then on, we called them Mrs. Bailey's Potatoes.
Then, about 6 years ago, my sister sent me an article from the Wall Street Journal, with the exact same recipe as Mrs. Bailey's.
As it turned out, those potatoes have a history & a major following, and are known as Funeral Potatoes.
Who knew?!

Funeral Potatoes
TOTAL TIME: 1 hour SERVES: 6-8
- 1 (30-ounce) package frozen shredded or cubed hash-brown potatoes
- 9 tablespoons butter
- ½ onion, diced
- 3 cups cornflakes, lightly crushed
- 2 cups sour cream
- 2 (10½-ounce) cans cream of chicken soup
- 1 teaspoon salt
- 2 cups grated cheddar cheese
1. Preheat oven to 350 degrees. Set out hash browns until thawed slightly.
2. In a small skillet over medium heat, melt 1 tablespoon butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Remove from heat and set aside.
3. In a small saucepan over medium heat, melt 4 tablespoons butter. (Alternatively, melt remaining butter in a heatproof bowl in microwave). In a medium bowl, combine melted butter with cornflakes.
4. In a large bowl, combine sour cream, remaining butter and cream of chicken soup. Add salt, onions, grated cheese and hash browns, and stir to combine. Transfer mixture to a 9-by-13-inch baking dish.
5. Top casserole with corn flake mixture. Bake until crisp on top, 45-55 minutes.
Muddling through...