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

Cook potatoes with bay leaf in salted boiling water until tender. Cool. Peel and grate coarsely. Add melted butter to soup, blend in sour cream, salt, pepper, green onions, and cheese.

Pour over potatoes and stir gently until blended. Spoon into buttered 2 1/2- quart casserole. Bake uncovered at 350 degrees for 30 minutes.