Cheesy Funeral Potatoes

I have yet to find a recipe for cheesy potatoes to beat my mother's! Definitely the best comfort food and awesome with a side of ham. This recipe has canned green chilies in it which gives it that extra something to top the usual funeral potatoes!

• Ready In: 35 mins
• Serves: 12

Ingredients

• 6 -8  potatoes
• 16  ounces sour cream
• 1 (10 1/2ounce) can  cream of chicken soup
• 5  ounces milk, I usually use the empty coc soup can and fill it 1/4-1/2 way
• 1 1⁄2 cups cheddar cheese, grated
• 1⁄2 cup butter
• 1⁄2 cup onion, chopped
• 2  ounces  canned diced green chiles
•  salt and pepper

• Optional

• 1  cup  corn flakes or 1  cup  potato chips, every once in a while we will add this to the top of the casserole

Directions

1. *Reduced or fat free ingredients it will change the overall flavor and consistency so keep that in mind if reviewing :)*.
2. Boil potatoes with skin on and 1 bay leaf for about 20-25 minutes (make sure you do not over boil your potatoes, they still need to be firm enough to grate). Prep or cook time doesn't include boil time.
3. Peel and grate cooled potatoes into your 9x13 baking dish.
4. In a saucepan heat butter, coc soup, sour cream, 1 c cheese, onions and chilies; stir until ingredients have melted or are well combined.
5. S & P to taste.
6. Add grated potatoes to saucepan and mix until blended.
7. Add 5 oz milk or just enough that mixture isn't too wet.
8. Spoon into the 9x13 baking dish.
9. Top with remaining cheese and bake @ 350 degrees for 20 minutes Optional: If you like a little crunch, add corn flakes or broken potato chips to the top of the cheese.