8 med. potatoes
1/2 c. melted butter
1 can cream of chicken soup, undiluted
1 1/2 c. sour cream (12 oz.)
1/2 tsp. salt
1/4 tsp. pepper
1 sm. onion, diced
2 c. grated Cheddar cheese (reserve 1/2 c. for topping)
1/2 c. crushed corn flakes

Par boil potatoes with skins on; cool, peel and grate on coarse grater. Melt 1/2 cup butter; add onions, cream of chicken soup, salt and pepper. Cook over low heat until blended. Add sour cream and 1 1/2 cups grated cheese. Stir until blended. Place potatoes in 2 1/2 quart ungreased glass dish. Pour cheese sauce over potatoes and stir until blended.

TOPPING:

Combine 1/2 cup crushed corn flakes with 1/2 cup grated cheese in small bowl. Sprinkle over potatoes. Bake at 350 degrees for 30 minutes.