5 lg. potatoes
3 tbsp. butter, melted
1 can cream of chicken soup
1 c. sour cream
1 c. milk
3 tbsp. finely chopped green onions
3/4 c. shredded sharp Cheddar cheese
3/4 c. cornflake crumbs (or dry bread crumbs), mixed with melted butter, 2 tbsp.
3 tbsp. Parmesan cheese

Boil unpared potatoes until tender. Drain and peel. Shred coarsely. Place in 2 or 3 quart casserole. Pour melted butter over potatoes. Mix together soup, sour cream, milk, onions and cheese. Pour evenly over potatoes. Do not mix. Cover the top with buttered crumbs mixed with Parmesan cheese. Bake 30 minutes at 325 degrees. Makes 8-10 servings.