Best Ever Funeral Potatoes

Jenny (Chef #1313724)'s Note:

I have long been disapointed in "funeral potato" recipes. Frozen hash browns and a strong cream of chicken flavor seem to be the norm. So I slowly developed my own recipe. The pepperjack cheese and mix of potatoes have a great flavor. It's a little more work but I get compliments and recipe requests everywhere I take it!

• Total Time: 1 hrs 25 mins
• Prep Time: 1 hrs
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 4 yukon gold potatoes
• 6 -8 red potatoes (you should have about 5 lbs potatoes total)
• 1 ½ cups grated sharp cheddar cheese
• 1 cup grated monterey jack pepper cheese
• 1 (10 ½ ounce) can cream of mushroom soup
• ¼ cup cream (milk will do in a pinch)
• 1 cup sour cream
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 bunch green onion , Chopped

Directions:

1. Cut potatoes in half with skin on and boil until tender. Allow to sit until cool enough to handle. Grate potatoes by holding skin side- the skin will peel off as you grate and you can just throw it away.
2. In a large bowl combine potatoes with 3/4 of green onions, 3/4 C pepperjack, 1 C cheddar and salt and pepper.
3. In a small bowl mix soup, cream, and sour cream.
4. Combine soup mix with potato mix by gently folding together. Spread in a 9x13 casserole dish and top with remaining cheese and onions. Bake @ 350 degrees for 25-30 minutes or until heated through.