6 medium potatoes (white rose)
1/2 cup butter (or less)
1 can cream of chicken soup
3/4 c shredded sharp cheddar cheese
1/3 c chopped green onions
1 cup sour cream
Topping: 1/2 cup crushed cornflakes
Cook potatoes with skins on. Slice thinly into buttered 2 1/2 qt. casserole dish.
Saucepan: Add remaining ingredients and heat thoroughly.
Pour over potatoes.
Add crushed corn flakes mixed with small amount of melted butter
Bake 350 30-45 minutes
