Peel potatoes and boil in large pot with salted water until barely tender. Remove water and refrigerate until cold. Remove potatoes from refrigerator and grate into large pot. (Note 1)
Melt butter in large sauce pan. Add cream of chicken soup and stir (whisk) until smooth. Blend in sour cream, salt, pepper and 1 ½ cups of the grated cheese. (remaining ½ cup grated cheese will be used later). Add mixture to grated potatoes stir gently (fold so as not to mush potatoes).
Next spoon potato mixture into buttered 2½ quart casserole dish. Top with the reserved ½ cup grated cheese and finally sprinkle top with corn flakes.
Bake in moderate oven (350°) for 30 minutes.
Note 1: You can substitute frozen shredded hash brown potatoes. This will save a lot of work in preparation time. Just remember to thaw out the potatoes ahead of time.
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