Best Ever Funeral Potatoes

Submitted by Jenny (Chef #1313724)

"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!"

 

• Ready In: 1hr 25mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 4 yukon gold potatoes
• 6 -8 red potatoes (you should have about 5 lbs potatoes total)
• 1 1⁄2 cups grated sharp cheddar cheese
• 1 cup grated monterey jack pepper cheese
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1⁄4 cup cream (milk will do in a pinch)
• 1 cup sour cream
• 1 teaspoon salt
• 1⁄2 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.