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Ingredients
- Potato Mixture
4 pounds potatoes
Salt to taste
2 cans cream of chicken soup
16 ounces sour cream
1/2 cup grated onion
8 ounces medium or sharp cheddar cheese
4 ounces melted butter
6-8 ounces cubed ham (optional)
- Topping
3 cups crushed cornflakes
4 ounces melted butter
Directions
- Scrub the potatoes
- Boil water with added salt
- When the water boils, add the whole potatoes
- Bring back to a boil and boil for 8-10 minutes (8 minutes for smaller potatoes)
- Immediately drain and run cold water over the potatoes until they are cool enough to handle
- Peel and discard peels
- Shred potatoes – a food processor helps a lot with this, but you can use a box shredder as well
- Grease a 13×9 and an 8×8 pan
- In a mixing bowl, mix together the cream of chicken soup, sour cream, onion, cheddar cheese, and melted butter
- Add the shredded potatoes and diced ham (if including) to the sauce
- Mix until well combined and well coated
- Place the mixture in a greased pan – this will be enough for a 13x9x2″ pan plus an 8x8x2″ pan
- Top evenly with crushed corn flakes and drizzle melted butter over the top
- Bake at 350º F until the center is at least 165 degrees Fahrenheit, about 40-50 minutes