6-8 med. potatoes, cooked (white rose variety)
1/4 c. butter
1 pt. sour cream
1 can cream of mushroom soup
2 c. grated sharp Cheddar cheese
1/3 c. chopped green onion
2 tbsp. butter
Crushed corn flakes

Peel and grate cold cooked potatoes. Heat soup and butter over low heat, remove and blend in sour cream.

In a large mixing bowl, alternate potatoes, onions, cheese, salt and white pepper, and sauce several times. Toss lightly. Turn into greased 9x13 inch baking dish. Dot with 2 tablespoons batter and crushed corn flakes. Bake 45 minutes at 350 degrees.

Can be prepared one day before; add cornflakes just before baking.