6 med. potatoes, cooked in skins
1/4 c. butter
2 c. chopped onion
1 c. cream of chicken soup
2 c. grated Cheddar cheese
2 tbsp. butter for the top

Put and grate cold potatoes. Heat soup and butter over low heat. Remove and blend in sour cream (do not dilute soup).

In a large bowl alternate potatoes, onions, cheese and sauce several times. Toss lightly. Turn in a buttered 9 x 12 inch casserole dish. Bake at 350 degrees for 45 minutes.