6 - 7 medium potatoes

1/2 cup butter

1 cup cream of chicken soup

3 tablespoons minced onion

1 (16 oz) sour cream

1 1/2 cups extra sharp cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

1 cup cornflakes (not crushed) with 2 tablespoons butter

Boil potatoes with skin on until tender. Peel them then grate them in bowl. Heat soup, butter, onion, sour cream, cheese, salt and pepper. Mix together with potatoes. Put mixture into a greased oblong baking dish. Top with buttered crumbs. Refrigerate overnight. Bake at 350 degrees for 1 hour.

**If you freeze casserole before using - delete cornflake topping until ready to bake and serve.

Makes 8 - 10 serving