8 med. potatoes, unpeeled
1 bay leaf
1/4 c. butter
1 can cream of chicken soup
1 1/2 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper
3 green onions, chopped, tops too
2 c. grated cheddar cheese
1/2 c. crushed cornflakes

Cook potatoes with bay leaf until barely tender. Cool. Peel and grated coarsely. Add butter to soup, heat and stir until smooth. Remove from heat. Blend in sour cream, salt, pepper, green onions and 1 1/2 cup of the cheese. Pour over potatoes and mix. Spoon into greased 2 1/2 quart casserole. Bake uncovered at 350 degrees for 30 minutes. Combine 1/2 cup of the cheese and cornflake crumbs and sprinkle over casserole. Bake 10 to 15 minutes longer.