8 med. potatoes
1 bay leaf
1/4 c. melted butter
1 can cream of chicken soup
1 1/2 c. grated Cheddar cheese
1 1/2 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper
2 chopped onions
1/2 c. grated Cheddar cheese
1/2 c. crushed corn flakes

Cook potatoes unpared with 1 bay leaf until almost soft. Peel and grate. Add butter to soup. Stir into potatoes. Blend in sour cream, salt, pepper, onions, and cheese. Stir. Bake at 350 degrees for 30 minutes. Top with corn flakes and 1/2 cup Cheddar cheese. Bake 10 more minutes.

Note: Fix the day before and refrigerate. Extend baking time to 1 hour.