7 lg. potatoes
1/2 c. butter
2 cans cream of chicken soup
2 c. shredded sharp Cheddar cheese
1 pt. sour cream
1/3 c. finely chopped onion
3 c. cubed ham
1 c. crushed corn flakes
2 tbsp. butter

Parboil potatoes in skins. Cool, peel and shred. Place evenly in greased 9 x 13 inch casserole dish. Heat together, over medium heat, 1/2 cup butter and 2 cans cream of chicken soup. Add shredded cheese, sour cream, onions and cubed ham. Stir until cheese has melted. Pour over shredded potatoes and mix well with a fork.

In frying pan brown corn flakes and butter. Sprinkle over top of casserole. Bake uncovered at 350 degrees for 45 minutes. Can be made ahead and refrigerated overnight, increase cooking time to 60 minutes.