Funeral/Party Potatoes

Prep Time: 10 mins (a much longer time if you bake your own potatoes) Total Time: 1 hr Servings: 12-15

• 6 cups diced potatoes
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1 stick butter, melted
• 1 cups sour cream
• 2 cups cheddar cheese, grated, divided
• Salt and pepper to taste
• Topping: 1+ cups bread crumbs
1/2 cup butter

Directions
1. Prepare the potatoes: Scrub six medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe. (I use canned potatoes and omit the salt, they’re a HUGE time saver.)
2. Combine soup, butter, sour cream, cheese, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
4. Mix the bread crumbs with ½ cup melted butter and top the mixture. (Keep adding bread crumbs until the topping is very crumbly. If it is too moist, it won’t crisp.)
5. Bake covered at 350 degrees for 40 minutes.
6. Uncover and bake another 5-7 mins until golden brown. (I usually stick it under the boiler for a 1-2 mins to get the bread crumbs super crispy.)

Verdict
We all love this side even little one year old A. I usually half it to make for just our family but the whole recipe is perfect for a crowd. It goes REALLY well with my honey ham recipe!