6 potatoes, boiled
1/4 cup butter
1 can cream of chicken soup
1/2 cup shredded cheddar cheese
1 pint sour cream
Cool potatoes slightly. Over low heat, cook and heat butter, soup, onion, and cheese. When cheese is melted, stir in sour cream and heat. While soup mixture is heating, peel and coarsely grate potatoes into a casserole dish. Pour the sauce over the potatoes and mix. Salt to taste. Top with crushed corn flakes mixed with melted butter if you'd like. Bake at 350 for 20 minutes.