Grated Potato Casserole
8 medium potatoes, unpeeled
1 can (10¾-ounce) condensed cream of chicken soup
¼ cup butter, melted
1+ cups sour cream
5 green onions, chopped
Salt and pepper
3 cups grated sharp cheddar cheese, divided
1 cup crushed corn flakes
1. Preheat oven to 350 degrees.
2. Quarter potatoes and boil until almost tender (do not overcook); drain, cool, and peel then grate into a
3. Combine soup and melted butter in a bowl; blend. Add sour cream (start with 1 cup and adjust for
correct consistency), onions, salt, pepper, and 2 cups of cheese to soup; stir well. Pour over potatoes and
toss very lightly. Pour into a buttered 9 x 13 casserole; bake uncovered for 25 to 35 minutes.
4. Sprinkle top with remaining 1 cup of cheese and corn flakes; bake another 5 to 10 minutes.