Lion House Potatoes/Funeral Potatoes

I love these potatoes and in this area they have become famous for serving at luncheons for families after a funeral. There are quite a few variations for this recipe and so you can see a huge variety when one of these meals are served. When my daughters were much younger and they were attending the funeral of their Great-Grandmother this was the case. They did not know many of those attending the funeral because is was a rather large extended family so they made a game out of tasting the potatoes and rating them. They would take a taste of each pan of potatoes and then rate them from one to five based on taste and appearance... As I recently took Lion House Potatoes to a luncheon for a friend of mine I smiled as I saw the variety of "funeral potatoes" being served and thought of my girls. The following is my favorite variation. (Funny sideline is that you can give the same recipe to ten different women and get ten variations of the same recipe!)

I got these great Idaho potatoes from a friend this fall, this is actually my second fifty pound bag of them! I peel them and cut them into small cubes to cook faster and then they just have to be drained.
The recipe says not to mix the sour cream mixture into the potatoes but to just put on top, my variation is to mix it in a little bit to give flavor to the potatoes. Top with cheese mixture and bake.

Lion House Potato Casserole

5 Large Potatoes, cubed or shredded (if shredded, cook potatoes whole then shred)
3 TBSP butter, melted
1 can (10 ½ ounces) cream of chicken soup
1 cup sour cream
1 cup milk
3 TBSP finely chopped green onions (this makes the whole dish even better!)
¾ cup shredded sharp cheddar cheese
¾ cup cornflake crumbs or dry bread crumbs
2 TBSP Butter, melted
3 TBSP grated Parmesan cheese

Boil potatoes until tender and drain. Place in 2 or 3 quart casserole dish. Pour melted butter over potatoes (3 TBSP). Mix together soup, sour cream, milk, green onions and cheese. Pour evenly over potatoes. Do not mix. Toss crumbs with remaining melted butter and Parmesan cheese; sprinkle on top of casserole. Bake at 325 degrees for 30 minutes. Makes 8 to 10 servings.