Epicure Potatoes - From Traci Derrington

Ingredients

• 6-8 medium potatoes
• 1/4 cup margarine or butter
• 1 can cream of mushroom soup
• 1 pint sour cream
• 1 1/2 cup grated Cheddar cheese
• 1 small chopped onion
• 1 cup crushed corn flakes

Directions

Boil potatoes with skins on (but not too well done). Let cool and peel and grate on large holes. Heat butter and soup; add sour cream, cheese and onions. Add all to potatoes and mix well. Place in 9x13 casserole pan. Top with crushed corn flakes. Bake at 350° for 35 minutes