4 lbs. unpared potatoes, cooked
1 c. chopped onions
1/4 c. butter
1 can condensed cream of celery soup
1 pt. dairy sour cream
1 1/2 c. shredded Cheddar cheese
1/2 c. crushed corn flakes
3 tbsp. melted butter
Pimento strips (optional)

Peel and shred potatoes in bowl. Saute onion in 1/4 cup butter; remove from heat and add soup and sour cream. Pour over the potatoes and cheese. Mix well. Refrigerate overnight. Place in 9x13 pan.