6 med. potatoes (parboiled 12 minutes)
1/4 c. butter
1 pt. sour cream
1 (10 1/2 oz.) can cream of chicken soup
1/3 c. chopped green onions
1 1/2 c. shredded cheese (sharp or mild)

TOPPING:

1/3 c. crushed corn flakes
2 tbsp. melted butter

Melt 1/4 cup butter and cream of chicken soup. Blend sour cream, onion and cheese into soup. Grate parboiled potatoes; mix with soup mixture carefully (leaving fluffy) in 9x13 inch pan. Sprinkle topping mixture on top. Bake at 350 degrees for 45 minutes.