8 med. unpared potatoes
1/4 c. butter, melted
1/2 tsp. salt
1/2 tsp. pepper
2 c. grated sharp cheddar cheese
1 can cream of mushroom or cream of chicken soup
1 bay leaf
1 1/2 c. sour cream
3 green onion tops, chopped
1/2 c. crushed cornflakes

In salted water cook potatoes in their jackets with the bay leaf until barely tender. Discard bay leaf, cool, peel and grate potatoes coarsely. Add melted butter to soup and stir until smooth. Blend in sour cream, salt and pepper, green onions. Add 1 1/2 cups grated cheese. Pour mixture over potatoes and stir gently. Spoon into buttered 2 1/2 quart casserole. Bake uncovered in 350 degree oven for 30 minutes. Top with remaining cheese and cornflakes. Bake 10 to 15 minutes longer.