AU GRAUTIN POTATOES AND FUNERAL POTATOES

This is a recipe from my friend Dana Day, there are several versions, this one always gets compliments and is easy!

 FUNERAL POTATOES or au gratin potatoes 

Makes One   9 x 13  which can serve up to 12

6-8 large baked potatoes that are cooked and cooled, and then shredded (I always cook mine the night before, and put them in the fridge, then I just peel them cold from fridge and it works great)

OR if you dont have time to do that then buy :

1 large bag shredded hashbrowns  (2 lb bag)(in freezer aisle)

1 can cream of chicken soup (undiluted) (or cream of celery soup)
1/2 cup butter
2 cups grated mild cheddar cheese
1 pint sour cream
1 onion chopped very fine (can leave this out if you don't like onions)
1/2 to 1 cup crushed corn flakes (optional)

Heat soup, 1 cup of cheese, butter, and onions.  When heated through, add sour cream.  Mix together with shredded potatoes and put into 9 x 13 pan.  Sprinkle remaining cheese on top  (you can add crushed cornflakes if you like them ) 
Bake at 350 degrees for 45 min or until bubbly.  You can use generous amounts of cheese with this, this is easy to double or triple as well.

Nourishing thought:
Hillary Weeks is one of my favorite artists, listen to this song, the words are so powerful, but we need to love as if we only had today
listen to youtube here