Boil 8 red skinned potatoes with skins left on. Add bay leaf and boil until tender, not soft. Cool and shred potatoes.

SAUCE:

Stir together:

1/2 c. shredded Cheddar cheese
Salt & pepper
1/2 c. sour cream
1 can cream of mushroom soup
1 sm. onion, chopped
1/4 c. melted butter

When stirring sauce mixture. Add some milk if it is too thick or sticky. Spray a 9 x 13 inch pan with Pam and then bake at 350 degrees for 30-35 minutes. Take out casserole. Add 1/2 cup crumbled potato chips and 1/2 cup shredded cheese. Replace in oven until top cheese melts.