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

Cook potatoes in jackets with bay leaf in boiling salt water until BARELY tender. Cool, peel and grate coarsely. Add butter to soup, stir until smooth. Blend in sour cream, salt, pepper, onions and 1 1/2 cups grated cheese. Pour over potatoes and stir gently until blended. Spoon into buttered 2 1/2 quart casserole. Bake, uncovered, in 350 degree oven for 30 minutes.

Combine rest of cheese with corn flake crumbs and sprinkle over casserole. Bake 15 minutes longer. These potatoes are so delicious our guests hardly touch the main course.