Au Gratin Potatoes (A.K.A Funeral Potatoes or Yummy Nummy Potatoes)

You are going to read this and after tasting, you will understand why my oldest nicknamed them Yummy Nummy Potatoes when she wasn't even 2.  But Funeral Potatoes? I know, strange.  They are fondly nicknamed this where I live because it seems that at every funeral, these are served to the family after the services.  They are an easy food to feed large groups of people and quite easy to prepare, which is probably the reason.  But regardless, that is the history!  Enjoy!

    Au Gratin Potatoes

  12-14 potatoes (peeled, boiled, and shredded) or 1 (30 oz) bag of shoestring hashbrowns
2 cans cream chicken soup
2 cups sour cream
1 cup cheddar cheese grated
½ cup margarine melted
1/3 cup onion (optional)
1 cup crushed corn flakes
4 Tbsp margarine

Put potatoes in a 9x13 pan.  Combine soup, sour cream, cheese, 1/2 cup margarine, and onions in a sauce pan on the stove to mix together evenly.  Pour sauce mixture from sauce pan over potatoes.  Mix all through the potatoes.  Combine cornflakes and 4 Tbsp. melted margarine and sprinkle evenly on top of the potatoes.  Bake at 350 degrees for 45 minutes.

This is delicious served with chicken or ham and is a regular dish at our family Christmas, Easter, and Thanksgiving parties. 

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