Funeral Potatoes

Instructions

1. Preheat the oven to 350°F, and lightly grease a 9 x 13-inch baking dish.
2. Shred the potatoes using the large holes on a box grater.
3. Transfer the shredded potatoes to a bowl of cold water. Stir to loosen the starch, then drain the starchy water. Refill the bowl with more cold water, and repeat the process of stirring and draining until the water is clear. Drain the potatoes thoroughly, using paper towels or a clean dish towel to dry them as much as possible.
4. In a large bowl, combine the sour cream, cream of chicken soup, and ½ cup of the melted butter. Mix well.
5. Add the shredded cheese, salt, onion powder, and garlic powder. Stir until fully combined.
6. Mix the shredded potatoes into the cheese mixture until evenly coated. Transfer the mixture to the prepared baking dish.
7. In a large bowl, combine the cornflakes with the remaining ¼ cup melted butter. Mix until the cereal is evenly coated.
8. Sprinkle the buttered cornflakes over the potato mixture.
9. Bake for 40–50 minutes, until golden and bubbly.
10. Enjoy!