8 med. potatoes, unpared
1 bay leaf
1/4 c. (1/2 stick) butter, melted
1 can cream of chicken soup
1 1/2 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper
3 green onions, including tops, chopped
2 c. (1/2 lb.) grated sharp Cheddar cheese
1/2 c. crushed corn flakes

Cook potatoes with bay leaf until barely tender. Cool, peel, and grate coarsely. Add butter to soup, stir until smooth. Blend in sour cream, salt, pepper, green onions and 1 1/2 cups cheese. Heat and stir until cheese is melted. Pour over potatoes and stir gently until just blended.

Spoon into buttered 2 1/2 quart casserole. Bake uncovered for 30 minutes at 350 degrees. Combine remaining 1/2 cup of cheese and corn flake crumbs. Sprinkle over casserole. Bake 10 to 15 minutes longer. Serves 10 to 12.