6 or 7 med-size potatoes
1 can cream of chicken soup
1/2 c. butter
1-1/2 c. grated cheddar cheese
1/2 pt. sour cream
1/3 c. grated onion
1 tsp. salt
1/2 tsp. pepper
1 c. cornflakes
2 tsp. melted butter

Boil potatoes with jackets on until tender. Cool, peel, and grate. Combine cream of chicken soup with 1/2 cup butter and heat. Add cheddar cheese, sour cream and onion. Combine with potatoes and add salt and pepper. Place in buttered 8 x 8 inch pan or casserole. Top with mixture of cornflake crumbs and 2 teaspoons melted butter. Refrigerate overnight. Bake at 350 degrees for 45 to 60 minutes uncovered.