Recipes

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

bowl, loosely.

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.