½ tsp. vegetable bouillon (can use chicken; this is what I had on hand)
¼ c flour
3-4 c sour milk (What is sour milk? See description for more details of this experiment gone bad made awesome! You can also use regular milk and chicken broth. I used 4 c because it is what I had on hand and wanted to use up. If you like the potatoes less saucy, decrease the liquid amount.)
2 c sharp cheddar cheese
¼ sour cream
1 tsp. salt, or to taste
Pepper, to taste
4-6 c freeze dried potato dices (dry), soaked in warm water for a few hours and then brought to a boil for 1 min. (Honestly, I poured what was left in my can into the water, so the amount is my best guesstimate.)
Instructions
Pre-heat the oven to 325 F.
Bring your soaked potatoes to a boil and cook for 1 minute.
Drain and pour slightly cooked potatoes into a 9x13 baking dish. Set aside.
In a small saucepan, melt the butter. Add the chopped onion and vegetable bouillon and cook until onion is slightly clear in color.
Add flour and quickly stir it into the onion and butter mixture.
Pour milk or liquid in slow and steady to prevent clumps.
Cook on low, constantly stirring, until you have a nice, slightly thickened sauce.
Add the cheese and stir until it is melted.
Add the sour cream to the cheese mixture as well as the salt and pepper. (Feel free to taste it to make sure you are happy with the flavor. Adjust seasonings as needed.)
Pour cheese sauce mixture over the potatoes in the 9x13 pan and carefully stir until mixed well.
Place the 9x13 casserole into the oven and bake at 325 F for 45 minutes.
Cool slightly and serve!
Notes
Remember, if you have corn flakes or other toppings, feel free to add those on top. This is good with and without the toppings. You could also try breadcrumbs sprinkled on top or chopped chives.
Recipe by Home Baked Joy at https://www.homebakedjoy.com/cheesy-baked-food-storage-funeral-potatoes/