8 med. potatoes, unprepared
1 bay leaf
1/4 c. (1/2 stick) butter, melted
1 can cream chicken soup, undiluted
1 1/2 c. dairy sour cream
1/2 tsp. salt
1/4 tsp. pepper
3 green garden onions (including tops), chopped
2 c. (1/2 lb.) grated sharp cheddar cheese
1/2 c. crushed corn flakes

Cook potatoes in jackets with the bay leaf in boiling salted water until barely tender. Cool. Peel and grate coarsely. Add butter to soup and stir until smooth. Blend in sour cream, salt, pepper, green onions and 1 1/2 cups of the grated cheese. Pour over potatoes and stir gently until blended. Spoon into buttered 2 1/2 quart casserole, bake uncovered in moderate oven, 350 degrees for 30 minutes. Combine remaining 1/2 cup of cheese with corn flake crumbs and sprinkle over casserole. Bake 10 to 15 minutes longer.