8 med. potatoes
2 cans cream of chicken soup
1 c. sour cream
1 c. shredded cheddar cheese
2 tbsp. butter
1 tsp. salt
1 c. corn flakes

Boil potatoes with skin. Cool completely. Shred. Cook soup and sour cream on top of stove. Shred cheese. Layer 1/2 of the potatoes in baking dish. Pour 1/2 of the soup mixture over 1/2 the cheese. Then add another layer of potatoes, soup and cheese. Sprinkle corn flakes and melted butter over the top. Bake at 350 degrees for 45 to 60 minutes.