10-12 med. size potatoes
1 c. crushed corn flakes

SAUCE:

2 cans cream of chicken soup
1 pt. sour cream
3/4 c. grated cheese
2 tbsp. grated onion

Cook potatoes until almost done; shred. Pat half the potatoes in a 9 x 13 inch pan.

Heat sauce ingredients until smooth, but do not boil. Pour half of the sauce over potatoes. Add remaining potatoes and pour sauce over. Sprinkle crushed corn flake crumbs on top. Bake at 350 degrees for 45 minutes. This can be made the day before.