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Ingredients
3 pounds russet potatoes (about 6 medium)
1/2 medium yellow onion
1 cup (about 4 ounces) plus 1/2 cup (about 2 ounces) grated cheddar cheese, separated
1 10 3/4 ounce can cream of chicken soup
16 ounces sour cream
2 cups crushed corn flakes, crushed puffed rice, or bread crumbs
1/2 cup butter, melted
Directions
- Preheat oven to 350º F.
- Scrub potatoes. Score around the center and boil for 10 minutes. Immediately remove and rinse with cold water until they are cool enough to peel.
- Grate peeled potatoes and onion together. I use the grate blade of my food processor.
- In a large bowl, mix together cream of chicken soup, sour cream, and 1 cup of grated cheddar cheese.
- Add grated potatoes and onions and mix well.
- Scoop potato mixture into a greased 13x9x2″ baking pan and level the top.
- In a separate bowl, mix together corn flakes and melted butter.
- Sprinkle remaining 1/2 cup (2 ounces) cheese evenly over potato mixture and top with buttered corn flakes.
- Bake until hot and bubbling, about 45-55 minutes.