1/2 c. butter
1 can cream of chicken soup
3 tbsp. minced onion
1 1/2 c. grated Cheddar cheese
1 pt. sour cream
1 tsp. salt
1/2 tsp. pepper
1 c. corn flake crumbs
2 tsp. butter
6 to 7 med. potatoes

Cook potatoes in jackets, peel and grate. Heat 1/2 cup butter and cream of chicken soup. Add minced onion, Cheddar cheese, sour cream, salt and pepper. Mix with potatoes. Put in 9 x 15 inch pan. Mix corn flakes, crumbs and melted butter. Top potatoes in pan. Refrigerate overnight. Bake at 350 degrees for 45 to 60 minutes.

Great potato dish for guests as you do the preparation the day before.