Ingredients:
3 lbs potatoes
16 ounces sour cream
1 (10 3/4 ounce) cans cream of chicken soup
1 1/2 cups shredded cheddar cheese
1/2 cup butter, melted
3 tablespoons finely chopped onions
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup crushed corn flakes
Directions:
In a 4-quart Dutch oven cook potatoes in enough boiling water to cover for 20 to 25 minues or until just tender; drain. Cool slightly. Peel and coarsely shred or finely chop potatoes.
Preheat oven to 350 degrees. In large bowl stir together sour cream, soup, cheese, melted butter, onion, salt and pepper.
Gently stir in potatoes.
Transfer to greased 3-quart rectangular baking dish.
Sprinkle with cornflakes.
Bake, covered, for 40 minutes.
Uncover, bake about 15 minutes more until golden.
Servings: 12
Time preparation: 45 min.
Time total: 100 min.