Sour Cream Scalloped Potatoes

Recipe By: Myrtle Jibson
Serving Size: 16

• 12 large potatoes
• 2 cans cream of chicken soup
• 2 Cups sour cream
• 1 Cup cheddar cheese, grated
• 1/2 Cup butter, melted
• 1/3 Cup onions, chopped
• 2 Cups corn flakes, crushed
• 2 Tablespoons butter, melted

Boil potates with skins on for 30 minutes or until tender.  Cool, peel and grate into a 

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Combine soups, sour cream, cheese, 1/2 cup butter and onions. Gently blend into potatoes.Combine corn flakes and 2 tablespoons of butter. Sprinkle on top.Bake 350 degrees for 30 minutes.