Cheese Potatoes

5 - 7 raw, medium, russet potatoes (approx)
2 - 3 cups shredded cheddar cheese (approx)
2 cans cream of chicken soup
1 cup sour cream
1 stick butter, melted & divided
2 cups corn flakes (crushed)
Salt & pepper
Onion powder

In a large pot, cover potatoes (with skins still on) with water and boil until fork-tender (approximately 30 - 45 minutes). Drain and let cool, peel with a knife.

In a 9x13 pan, grate half of the potatoes into the pan (use the large size of a hand-held cheese grater - DO NOT USE A FOOD PROCESSOR). Place one cup of cheese on top of potatoes and sprinkle salt and pepper and onion powder. Repeat layers of potatoes, cheese, salt and pepper. Set aside.

In a small bowl combine cream of chicken soup, sour cream and half of the stick of melted butter. Spread mixture on top of potatoes (similar to frosting a cake). Then gently fold sections of the mixture into the potatoes with a fork but do not stir.  Add salt, pepper and onion powder again.

In another small bowl, combine crushed corn flakes and rest of butter. Spread on top of potatoes.

Bake at 350° for 25 – 35 minutes or until cheese is bubbly.