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

Cook unpeeled potatoes in salted water with bay leaf until barely tender. Cool. Peel and grate coarsely. Add melted butter to soup and stir. Blend in sour cream, green onions, salt, pepper and 1 1/2 cups cheese.

Pour over potatoes in 2 1/2 quart buttered casserole dish. Bake uncovered in 350 degree oven for 30 minutes. Combine the 1/2 cup cheese with the cornflake crumbs and sprinkle over casserole. Bake 10-15 minutes longer. This dish can be prepared ahead and refrigerated, covered, until ready to bake.