Cook 10 - 11 good sized potatoes until almost done. Cool enough that you can handle them. Shred. Put 1/2 the potatoes into 9 x 13 pan. Poke holes so sauce will go through.

SAUCE:

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

Heat sauce ingredients until smooth. Don't boil. Pour 1/2 of sauce over 1/2 potatoes. Add remaining potatoes pour over rest of sauce. Put 1 cup crushed Corn Flakes on top. Bake at 350 degrees for 45 minutes. (Can be made the day before.)