12 lg. potatoes
1/2 c. butter
2 c. sour cream
2 cans cream of chicken soup
1 c. chopped onion
2 c. shredded Cheddar cheese

Boil, cool and grate or dice potatoes. Melt butter, sour cream, soup and cheese in saucepan. Add onions to mixture and mix well. Put potatoes in 9x13 inch dripper pan and pour mixture over potatoes. Flatten slightly with spoon and sprinkle with 1 cup crushed corn flake crumbs mixed with 4 tablespoons butter. Bake at 350 degrees for 30 minutes.