6 med. potatoes
3/4 c. butter
1 can cream of chicken soup, undiluted
1 c. sharp Cheddar cheese, grated
3/4 c. chopped green onions
1 (8 oz.) sour cream
1 c. cornflakes

Cook potatoes with skins on in salted water. Cool and remove skins. Slice 1/2 potatoes into a greased 2 1/2 quart casserole. Pour over 1/2 of sauce: 1/2 cup butter, soup, cheese, green onions, and sour cream. Stir together in pan until just heated. Slice remainder of potatoes, then pour rest of sauce (layer). Melt remaining 1/4 cup butter and mix with cornflakes. Sprinkle over top of casserole. Bake at 350 degrees for 30-40 minutes until bubbly.