8 med. potatoes
1/4 c. melted butter
1 can cream of chicken soup
2 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper
3 green onions, finely chopped
2 c. grated cheddar cheese
1/2 c. crushed corn flakes

Cook potatoes in jackets in salted water with bay leaf until barely tender. Cool. Peel and grate potatoes on coarse end of grater. Add butter to soup; stir until smooth. Blend in sour cream, salt and pepper. Add onions and 1 1/2 cup cheese.

Pour over potatoes and gently stir until blended. Spoon into large 9x13 baking dish. Bake uncovered at 350 degrees for 30 minutes. Combine rest of cheese and crushed corn flakes. Sprinkle over top and bake 15 minutes longer.