6 to 8 medium baking potatoes (cut into 1/2-inch cubes)
1 cup sharp cheddar cheese, shredded (reserve some for the top)
1 pint dairy sour cream
1/2 cup chopped yellow onion
1/2 cup crushed corn flakes
salt and pepper, to taste

CREAM SAUCE:

2 tbsp. butter
4 tbsp. all-purpose flour
1 1/2 cups milk
2 tbsp. chicken bouillon (or use 2 cubes)

Preheat oven to 350°F.

Cube potatoes and soak (in lightly salted water) for about 5 to 10 minutes.

In a saucepan, melt butter and add flour to make cream sauce. Cook for about 10 minutes over medium heat until flour/butter mixture starts to turn golden, be careful not to burn. Add milk and whisk to keep from lumping, once hot add the bouillon. Cook for about 5 minutes or until the mix starts to thicken. Set aside.

Drain potatoes and in a large mixing bowl, add the cheese, dairy sour cream, onion, and cream sauce. Mix well and season with salt and pepper to taste.

Spray casserole dish with non-stick cooking spray (Pam). Pour mixture into dish.

Bake uncovered at 350°F (if you like more of a crispy top) or cover with foil for the first 45 minutes. Take out of oven and sprinkle on the crushed corn flakes then the reserved cheese. Bake for an additional 20 minutes.

Remove and let cool for 5 minutes before serving.

Submitted by: Mimi Davis