Utah Funeral Potatoes

3 Cups (1/2 can) Cougar Gold®, grated
1/2 Cup milk (we used 1%)
1 Cup sour cream (we used Daisy® Light)
1 medium onion, chopped
1 can (10 3/4 oz) condensed cream of chicken soup (or substitute with cream of mushroom soup or cream of celery soup, if desired)
7 Cups potatoes, peeled and cut into bite-sized pieces
Salt and pepper to taste
1/2 Cup panko (Japanese-style bread crumbs)

Preheat oven to 400° F.

Grate the cheese into a casserole dish (2 1/2 to 3 quart) or baking pan (9 x 13-inch). Add the milk, sour cream, onion and soup. Mix well. Add the potatoes and stir gently until well-combined. Sprinkle top of potato mixture with salt and pepper, and then sprinkle with panko. Cover casserole with lid or foil and bake for 1 hour until hot and bubbly. Remove cover and continue to bake until top is golden brown and potatoes are soft when pierced with a fork, about 20-30 minutes. Serve warm.

Serves 6-8 as a side dish.