6 to 8 white rose potatoes, unpeeled
1/4 c. melted butter
1 can cream of chicken soup
1 sm. sour cream
1/2 c. chopped onions

Boil potatoes. When they cool, peel and grate in large bowl. Add remaining ingredients and mix. Pour into an 8 x 8 inch or 9 x 13 inch greased casserole dish. Sprinkle with 2 cups crushed corn flakes on top. Bake at 350 degrees for 45 minutes.