Cheesy Potatoes aka Funeral Potatoes

I love cheese and I love potatoes. Put them together and you get Cheesy Potatoes. If you grew up in Utah as I did then you would know them as Funeral Potatoes because they are always a staple at funeral luncheons. I introduced my awesome friend Joseph Russell to them and I believe they are one of his favorite foods as well. I made them for his birthday in a 9x9 baking dish and I believe he ate the entire pan in one setting with a giant spoon. Gotta love him. He is one of my favorite people. Sorry for selling you out there Joseph but it was all for the good of my story. Love ya bro!

Cheesy Potatoes aka Funeral Potatoes

Ingredients

• 12 large potatoes or 1 (32-ounce) bag frozen shredded has browns (I have never made it with the frozen)
• 2 (10 3/4-ounce) cans of cream of chicken soup
• 2 cups sour cream
• 2 cups grated cheddar cheese
• 1/2 cup butter, melted
• 1/3 cup chopped onion

Directions

1. Peel potatoes and boil for 30 minutes, until just tender.
2. Cool and julienne potatoes into a large bowl.
3. Combine soup concentrate, sour cream, cheese, butter and onions.
4. Gently mix them in with the potatoes.
5. Pour into 9x13 baking pan.
6. Bake them at 350' for 30 minutes

Note: Some will take 2 cups of crushed corn flakes and 2 tablespoons of butter and mix them together and put them on top of the potatoes before baking. I am not a fan but others are so it is entirely up to you.