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8-10 medium potatoes	2 Tblsp melted butter
1/4 cup butter	1/3 cup chopped onions
1 pint sour cream	1 1/2 cup shredded cheese
1 can cr mushroom soup	2 Tblsp butter
1 1/3 cups corn flakes

Crush corn flakes. Could use reconstituted shredded dehydrated potatoes. Cook potatoes in skins until tender. Cool. Peel, shred, and put in the pan. (If using shredded dehydrated potatoes, reconstitute then go on with the recipe. Some people use frozen hash browns.) Heat 1/4 cup butter and soup until melted. Stir until blended. Blend sour cream, onion, and cheese in soup mixture. Mix with potatoes that have been put in pan. Combine crushed corn flakes with 2 Tblsp butter. Sprinkle over the top. Bake 45 minutes at 350 degrees. These are great served with ham.