Source:

Arlene

Serves/Makes:8

Ingredients

• 6 to 7 medium potatoes
• 1/2 cup (125 ml) butter
• 1 can (10-3/4 oz (301 grm).) cream of chicken soup
• 3 tbsp (45 ml) minced onion-fresh
• 1 pint (16 oz (448 grm).) sour cream (can use light)
• 1-1/2 cups (350 ml) grated very sharp cheddar cheese
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) pepper
• 1/2 cup (125 ml) corn flakes with 2 tbsp (30 ml) melted butter

Preparation

• Boil potatoes in skins on just until fork tender.
• Cool, peel, grate.
• Heat butter with the soup.
• Add onion, sour cream, cheese, salt and pepper.
• Mix with potatoes.
• Put in greased oblong baking dish-- I use a 9 x 13 inch dish.
• Top with corn flakes and butter that are mixed together.
• Refrigerate overnight and bake 1 hour at 350 degrees (175 C.).
• Can be made and baked immediately.
• Can also be frozen without the topping.

Comments

We cannot have a Holiday dinner without this dish. This is a favorite of everyone!!! I like the fact that it can be made ahead.