6 c diced potato
1 can cream of chicken soup
1 1/3 stick melted butter
1 c sour cream
2 cups shredded cheese (I like the Colby/Monterrey Jack mix, but most recipes call for Cheddar)
1/2 c grated onion (optional)
3/4 c corn flakes
Bake the potatoes in foil and then peel and dice them. You can also substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe.
Combine soup, 1 cube butter, sour cream, 1 c. cheese, onion, salt and pepper. Mix well. Add the potatoes and stir gently until combined.
Place potato mixture in a 2 to 3 quart casserole dish or 9 x 13-inch baking pan. Top with the remaining 1 c. cheese.
Mix 3 tablespoons butter with 3/4 cup crushed corn flakes and sprinkle over the potato mixture.
Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.