Yummy Potatoes

This was a really yummy dish that I threw together one night. The leftovers even tasted great! Another name for this casserole is funeral potatoes and I got the recipe from the book Cooking for Two by Debbie G. Harman. I added 1 can of ham, shredded, so that it was more substantial of a meal. I also left out the cornflake topping and just used cheese because I didn't have any cornflakes. I also want to add a disclaimer that I will probably be posting a lot of potato recipes during the next couple of weeks due to the fact that it is harvest time in Idaho for potatoes, and potatoes keep showing up on my doorstep. Seriously, I have over 30 pounds of potatoes sitting in a box, some of them red potatoes and some of them russets! I'll do my best to not go overboard with recipes, but even when I don't have a surplus of potatoes as I do now, I know I have a hard time using up the last of the bag I bought from the store.

Yummy Potatoes

3 whole, unpeeled potatoes
1/4 cup chopped onions
4 Tbl butter
1/2 can cream of chicken soup
1/2 cup sour cream
1/2 cup grated cheese
1 cup crushed corn flakes

Boil unpeeled potatoes for 15-20 minutes, or until tender, but firm. Remove from heat. Run under cold water. Allow to cool. Meanwhile, saute onions in 2 Tbl butter until the start to turn brown. Mix onions with soup, sour cream, and cheese in casserole dish and stir well (it should fit in a 9"x9" pan, but you can use a larger pan- it will just spread the mixture out more and it will probably cook faster in the oven). Peel and cut potatoes into small pieces. Stir potatoes into sauce. Saute corn flakes in remaining 2 Tbl butter. Sprinkle corn flakes over top of potatoes. Bake at 350 F for 30 minutes (or until cheese is melted and casserole is bubbly).