Grandma's Pro Undercover Funeral Potatoes

 Funeral Potatoes. Those creamy fake potatoes doused in cheese and canned soup. (...blah) Every time I eat funeral potatoes I can't get past these facts. They taste so fatty that you know you're going to end up in a bypass surgery if you eat them more than once a year. I like funeral potatoes..... but mmmmm not so much, for the above reasons.

Well at Christmas, my grandma made the most amazing potato dish! It was SO good that it was GONE! No leftovers! I wanted to lick the dish clean! I didn't ask for the recipe. And I honestly forgot about it until Ceara brought it up this last weekend. How much she wanted those potatoes that Grandma made at Christmas time. So we went and got the recipe to make this DELICIOUS potato dish, and it. was. FUNERAL POTATOES!!! WHAT?? Funeral Potatoes. Not funeral potatoes. Whatever. Ceara wants them. I just won't eat that many of them. But wait--real potatoes?? Wow. That sounds like it could have potential. So we made them. And oh, honey! They met that potential! They are SO GOOD! They seriously don't taste like the fake canned ball o' grease potato funeral liked the other ones do. This one is a keeper! So I am putting it here for YOU and me :D

Grandma's recipe says this is "Janey Drake Potatoe Casserole"

Bake 6 good-sized potatoes, cool and peel, then shred as for hash browns. 

1/2 C melted Butter

2 Cans Cream of Chicken Soup

1 C Sour Cream

1-2 C Chopped Onions

2 t Salt 1 t Pepper (and any other seasonings that make it awesome! ie. Morton's nature seasoning, garlic/onion powder etc. ;)

2 C shredded Cheddar Cheese (half in the mix, half on top)

Mix all ingredients, reserving 1 Cup of cheese to sprinkle on top  Place in buttered 9X13 pan and store in the fridge overnight. (this is optional. I did not let it sit overnight) Bake at 350-365 till hot and bubbly. 45-60 min. Sprinkle the reserved cheese on top during the last 10-20 min of baking time depending on if you want the cheese melty or a little crispy ;)