6 to 8 boiled potatoes
1 cube butter
1 can cream of chicken soup
1 c. sour cream
1 tbsp. dried onions
1 1/2 c. grated Cheddar cheese

Heat butter and soup. Set aside and let cool. Grate cooled potatoes. Add butter and soup, sour cream, onions and cheese. Mix well. Pour into 9x13 inch baking dish and refrigerate overnight. Bake uncovered at 350 degrees for 45 to 50 minutes.