8 to 10 medium potatoes 2 cups grated cheese 1 pint sour cream 1 can cream of mushroom soup ½ teaspoon salt 2 cups crushed cornflakes ¼ cup green onion ½ cup melted butter
Boil potatoes until tender. Drain. Cool in the refrigerator for 45 minutes, then grate. Mix together sour cream, cheese, soup, salt, and onion in large bowl. Combine sour cream sauce with potatoes.
Put in 9 x 13 dish. Combine cornflakes and butter and spread cornflake mixture over top of potatoes.
