Cheesy Potatoes

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12 large potatoes or 1 bag (24 oz) frozen shredded hash browns
2 cans cream of chicken soup
2 c. sour cream
1 c grated cheddar cheese
1/2 c melted butter
1/3 c chopped onions
2 c cornflakes (crushed)
2 T melted butter

Boil potatoes with skins for 30 minutes; cool. Peel and grate into large bowl (or unthaw and put in large bowl). Combine soup, sour cream, cheese, 1/2 c. melted butter, and onions. Gently blend into potatoes. Put in 9x13 pan. Combine crushed cornflakes and 2 T butter and sprinkle on top. Bake at 350 for 30 minutes. Serves 16.

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