8 med. potatoes, boil and let cool
1 cube butter
1 can cream of chicken soup
Salt and pepper
1/3 c. chopped onion
1 pt. sour cream
1 1/2 c. shredded Cheddar cheese

Cut up or slice potatoes; heat the butter and soup. Blend in onions, sour cream, and cheese. Layer 1/2 of potatoes in a greased casserole, then spread 1/2 of the soup mixture over the potatoes. Repeat layers and crumble corn flakes on top. It fills a 10 x 10 x 2 1/2 inch casserole. Bake at 350 degrees for 45 minutes.