8 med. potatoes, cooked and sliced
3/4 c. butter
1 can cream of chicken soup
3/4 c. sharp cheese, shredded
1/3 c. chopped onion or scallion
1 c. sour cream
1 c. cornflakes

Mix 1/2 cup butter, soup, cheese, onion and sour cream. Stir over low heat until cheese is melted and well blended. Layer potatoes and sauce in casserole.

Heat 1/4 cup butter and mix with cornflake crumbs. Put on top of casserole. Bake at 350 degrees for 45 to 60 minutes until bubbly. Yields 1 (9 x 13 inch) pan.