8 med. potatoes
1 bay leaf
1/4 c. melted butter
1 can cream of chicken soup, undiluted
1 1/2 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper
3 green onions with tops, chopped
1/2 c. crushed corn flakes
2 c. grated Cheddar cheese

Cook potatoes with jackets in boiling salted water with bay leaf, until barely done. Cool slightly and grate. Add butter to soup, stirring until smooth. Blend in sour cream, salt, pepper, green onions and 1 1/2 cups grated cheese. Pour mixture over potatoes, stirring until blended. Spoon into buttered casserole and bake uncovered in 350 F. oven for 30 minutes.

Combine 1/2 cup grated cheese with crushed corn flakes. Sprinkle over potatoes and bake 15-20 minutes more.