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Boil the potatoes until tender. Cool, peel, and grate them coarsely. In a medium saucepan, heat the butter and the soup. Blend in the sour cream, onions, and cheese. Stir in the potatoes. Place mixture into a greased 9 x 13-inch pan. Preheat the oven to 350 degrees. Meanwhile, in a small saucepan, melt the butter and stir in the cornflakes to coat. Sprinkle mixture overtop the potatoes. Bake 45 minutes or until mixture is bubbly.
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