8 potatoes (parboiled in advance)
1 can cream of chicken soup
1/4 can milk
1 stick butter
1 pt. sour cream
1 c. grated Cheddar cheese

Melt butter, then add cheese. Stir until melted. Add soup and milk (blended). Mix well. Add sour cream to cooling sauce.

Grate potatoes, layer potatoes in oblong baking dish. Pour sauce on potatoes.

Sprinkle green onions on sauce. Repeat. Top with crushed corn flakes. Bake at 350 degrees for 1 hour.