6 med. Russet potatoes
1 (11 oz.) can cream of chicken soup
1 1/2 c. grated sharp cheddar cheese
1 c. mayonnaise
1 pt. sour cream
1/3 c. chopped green onions
2 tbsp. melted butter
3/4 c. corn flake crumbs

Peel and parboil potatoes until almost done. Cool and grate into 9"x13" casserole. In saucepan, heat mixture of soup, cheese, mayonnaise, sour cream and green onions over medium heat just until the cheese melts. Pour over potatoes. Top with butter and corn flakes and bake at 350 degrees for 45 minutes. Uncover and cook 15 minutes more. Serves 12.