Potato Casserole

This is the potato dish known by many different names (and recipes). Funeral Potatoes, because generally makes an appearance at Mormon funerals. Mom's Potato Casserole because you kids have grown up on it at special occasions. It's quite good with ham, and is guaranteed to raise one's cholesterol exponentially to one's appetite.
Also good microwaved the next day... although there's rarely any left.

Potato Casserole

6 medium russet potatoes, skin on.
2 bunches green onions, sliced thinly with some green
1 can cream of chicken soup
1/2 lb. cheddar cheese. grated large
1 pint sour cream

Scrub potatoes well and cook in a pressure cooker for about 22 minutes, or according to your cooker's instructions. Let the pressure go down by itself. Remove potatoes carefully to a rack and let cool enough to handle. Peel carefully. (Never throw the peels into the garbage disposal; they're like glue!)

In a 4 quart sauce pan, place soup and half the cheese. Heat slowly and add green onions. Mixture should be hot, with the cheese melting. Add the green onions and stir well. Remove from heat and add sour cream; stir well.
Grate half the potatoes into a 9x13" pan, and pour in half the cheese mixture.
Stir. Grate the other half of potatoes, stir together. Add remaining mixture, stir to combine. Sprinkle remaining cheese over the top.

Bake at 350 until bubbling, about 35 minutes.
This can also be made ahead of time. Fix the entire recipe, putting the potatoes in the 9x13". It will keep for a few days. I generally bring the potatoes out of the refrigerator about an hour before baking, so the pan isn't so cold when I put it into the oven. Cover with foil, bake at 350 for about 40 minutes; remove foil and continue baking until bubbly around the edges, about 15 minutes.