8 cooked potatoes
1/4 c. butter
3/4 c. sour cream
1 can cream of chicken soup
1/4 c. chopped onion
1 1/2 c. Cheddar cheese
3/4 c. corn flakes, optional
2 tbsp. butter

Heat butter, sour cream, cheese, onion and soup. Blend well and pour over shredded potatoes. Top with corn flake and butter mixture. Bake 30 minutes at 350 degrees. (I prefer to omit the corn flakes and add more cheese.)