4 lbs. unpared potatoes, cooked and drained
3/4 c. onion, chopped
1/4 c. butter
1 (10 3/4 oz.) can condensed cream of celery soup
1 pt. dairy sour cream
1 1/2 c. cheddar cheese, shredded
1/2 c. cornflakes, crushed
3 tbsp. butter, melted

Remove skins from potatoes and shred in bowl. Use grater on large side. Saute onion in 1/4 cup melted butter until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese; mix well. Turn into greased 13 x 9 x 2 inch baking dish. Cover. Refrigerate overnight. Sprinkle with crushed cornflakes. Drizzle with melted butter. Bake at 350 degrees for 1 hour. Makes 12 servings.