6 med. potatoes, cooked with skin on
1/4 c. butter
1/3 c. chopped green onions
2 tbsp. butter to dot on top
1 can cream of mushroom soup
1 1/2 lb. Cheddar cheese, grated
2 c. sour cream
Crushed corn flakes

Peel and slice potatoes and put into a large bowl. Heat mushroom soup with butter (1/4 cup), stirring until melted. Remove and blend in sour cream and green onions. Pour over potatoes and mix lightly.

Butter a 9 x 13 inch casserole. Layer potatoes mixture then cheese. Dot with butter (2 tablespoons) and sprinkle corn flakes over top. Bake 45 minutes at 350 degrees. Enjoy!