8 med. potatoes, unpared
1 bay leaf
1/4 c. butter, melted
1 can cream of chicken soup, undiluted
1 1/2 c. dairy sour cream
1/2 tsp. salt
1/4 tsp. pepper
3 green garden onions, chopped
2 c. grated mild Cheddar cheese
1/2 c. crushed corn flakes

Cook potatoes in jackets with the bay leaf in boiling, salted water until barely tender. Cool. Peel and grate coarsely. Add butter to soup; stir until smooth. Blend in sour cream, salt, pepper, green onions, and 1 1/2 cups of the grated cheese. Pour over potatoes and stir gently until blended. Spoon into buttered 2 1/2 quart casserole. Bake, uncovered, in moderate oven (350 degrees) for 30 minutes. Combine remaining 1/2 cup of cheese with corn flake crumbs and sprinkle over casserole. Bake 10 to 15 minutes longer.