5 lbs. potatoes
8 oz. Velveeta cheese
8 oz. cheddar cheese
2 sticks butter
2 cans of cream of chicken soup
16 oz. sour cream
Salt & pepper

Boil potatoes, remove skin and cube. Grate Velveeta and cheddar and mix together. Melt in saucepan butter, soup and sour cream. Layer in large casserole:
Potatoes
Cheese
Soup
cheese.

Let sit overnight. Bake at 350 degrees for 45 minutes to 1 hour, uncovered.