Best Ever Funeral Potatoes - cooking recipe

Ingredients

4 yukon gold potatoes
6 -8 red potatoes (you should have about 5 lbs potatoes total)
1 1/2 cups grated sharp cheddar cheese
1 cup grated monterey jack pepper cheese
1 (10 1/2 ounce) can cream of mushroom soup
1/4 cup cream (milk will do in a pinch)
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1 bunch green onion, Chopped

Preparation

Cut potatoes in half with skin on and boil until tender. Allow to sit until cool enough to handle. Grate potatoes by holding skin side- the skin will peel off as you grate and you can just throw it away.
In a large bowl combine potatoes with 3/4 of green onions, 3/4 C pepperjack, 1 C cheddar and salt and pepper.
In a small bowl mix soup, cream, and sour cream.
Combine soup mix with potato mix by gently folding together. Spread in a 9x13 casserole dish and top with remaining cheese and onions. Bake @ 350 degrees for 25-30 minutes or until heated through.