Cheesy Potatoes

Great for a large gathering.

2 bags of Southern Style Hash Browns, frozen
1 can cream of chicken soup
1 can cream of onion soup
1 large onion chopped
3 cloves of garlic, finely chopped
1 tsp garlic powder
1 tsp onion powder
1 jalapeno, seeded and chopped
1 cup of french fried onions
1½ tbsp Salt
1½ tbsp Pepper
Milk (enough to build a nice texture with the canned soup)
6 tbsp of butter
2 dollops of sour cream
4 cups of finely shredded four cheese blend

• In a large pot, add the cream of soups and roughly 2½ cups of milk, and slowly whisk to bring it together. 
• Continue cooking on medium heat, and add the butter. 
• Get a large bowl ready because you will add the potatoes and combine everything in this bowl before transferring it to your large casserole dish. 
• To the potatoes add it all in, reserving a cup or so of the cheese to add in later, and mix well.
• Preheat your oven to 350 degrees. 
• Butter a large casserole dish. 
• Add the bowl of potatoes to the casserole dish and cook for roughly 2 hours, covered. 
• Add the remaining cheese to the top, and place under the broiler to crisp up the cheese and potatoes for a few minutes.
• Remove from the oven, and let cool for about five minutes as these are piping hot.