|Potatoes||8 Medium (Unpared)|
|Butter||1⁄4 Cup (4 tbs), melted (1/2 Stick)|
|Canned cream of chicken soup||10 3⁄4 Ounce (Undiluted, 1 Can)|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Green onions with tops||3 , chopped|
|Grated sharp cheddar cheese||1⁄2 Pound (2 Cups)|
|Crushed corn flakes||1⁄2 Cup (8 tbs)|
Cook potatoes in jackets with the bay leaf in boiling salted water until barely tender.
Peel and grate coarsely.
Add butter to soup; stir till smooth.
Blend in sour cream, salt, pepper, green onions and 1 1/2 cups of the grated cheese.
Pour over potatoes and stir gently till blended.
Spoon into buttered 2 1/2 quart casserole; bake uncovered in moderate oven, 350 degrees, for 30 minutes.
Combine remaining 1/2 cup of cheese with corn flake crumbs and sprinkle over casserole; bake 10 to 15 minutes longer.