12 lg. potatoes, cooked
2 cans cream of chicken soup
2 c. sour cream
1 c. grated cheese
1/2 c. butter, melted
1/2 c. onion, chopped
2 c. cornflakes, crushed

Boil potatoes with skin on until tender. Cool, peel, and slice thinly in a 9 x 13 inch pan or glass dish. Combine soup, sour cream, cheese, butter, onion, minus 2 tablespoons butter. Gently stir into potatoes. Combine crushed cornflakes and 2 tablespoons butter; sprinkle on top. Bake at 350 degrees for 30 minutes.