Yummy Potatoes

or Cheesy Potatoes or Funeral Potatoes(thought not quite). But whatever you wanna call them this is a long time family favorite. Through my constant need to improve recipe's(taste and healthiness) and my love of garlic I have changed up the family recipe a bit to suit our taste.

6-8 medium Idaho potatoes, boiled or steamed(the microwave works too, i usually do this to save on time)
1/2(or more) of a medium onion, chopped
3-4 cloves garlic, minced

Cream of Chicken Soup substitute:
3 Tbsp. butter
3 Tbsp. flour
1/2 c. chicken stock/broth
1/2 c. milk
salt and pepper to taste

1/2 c.(ish) sour cream
1/4-1/2 c. milk to help make the right consistency
3 c. sharp cheddar, shredded

Cook your potatoes. For the microwave scrub the skins of the potatoes and stab multiple times with a fork. Place all potatoes on a microwave safe plate and cover with plastic wrap. Cook until they are soft in the middle(about 10-15 minutes), remove plastic and let cool. While those are cooling prepare your cream of chicken substitute by melting the butter in a pan, add the flour to make a roux, add the milk and chicken broth, salt and pepper to taste and cook over medium heat until thickened. In a large bowl(or 9X13 if you don't wanna waste a bowl) combine the chopped onion, minced garlic, cream of chicken substitute, sour cream and milk. Mix together until completely combined. Add the cheese a bit at a time to make sure you don't add too much. Peel the potatoes, cut into 1/4-1/2 inch squares and mix in with the other ingredients. Make sure you don't add too many potatoes, it should be well coated in the mixture and not look dry(but you don't want it too wet). If it looks like it could use more cheese then add what you need to. Cook in the oven on 350 for 30 minutes to an hour depending on hour done you want the cheese(crispi-fied or just melted).