8 med. potatoes, unpaired
1 bay leaf
2 c. sharp cheese
1/2 stick butter, melted
1 can cream of chicken soup
1 1/2 c. sour cream
1/2 c. crushed potato chips or cornflakes
1/2 tsp. salt
1/4 tsp. pepper
3 green onions with tops

Cook potatoes with bay leaf in boiling water (salted) until just barely tender. Cool, peel and grate coarsely. Add butter to soup and stir until smooth.

Blend in sour cream, salt, pepper, chopped onions and 1 1/2 cups cheese. Pour over potatoes and stir gently until blended. Spoon into 2 1/2 quart casserole dish. Bake at 350 degrees uncovered 30 minutes. Combine 1/2 cup cheese with chips or crumbs and sprinkle on top. Bake 10 to 15 minutes longer.