7 or 8 potatoes
1/2 c. butter
1 can cream of chicken soup
3 tbsp. minced onion
1/2 c. cornflake crumbs
1 1/2 c. grated cheddar cheese
1 pt. sour cream
1 tsp. each salt & pepper

Peel and thinly slice potatoes. Boil until tender. In medium saucepan melt butter, combine with soup and onions. Add potatoes, grated cheddar, sour cream, salt and pepper. Pour into 12 x 9 inch greased dish. Top with cornflakes mixed with 2 teaspoons of butter. Refrigerate several hours. Bake at 350 degrees for 1 hour.