- 8 potatoes
- 1 bay leaf
- 1/2 cup butter, softened
- 1 (10 ounce) can condensed cream of chicken soup
- 1 (8 ounce) carton sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 green onions, chopped
- 2 cups shredded sharp Cheddar cheese, divided
- 1/2 cup crushed cornflakes
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking dish or casserole.
- Bring a large pot of salted water to a boil. Add unpeeled potatoes and bay leaf and cook until potatoes are tender but still firm, about 15 minutes. Drain. Cool until potatoes can be handled. Peel and chop into bite-sized pieces.
- Pour soup into a bowl. Stir in butter, sour cream, green onions, and 1 cup of the Cheddar cheese. Mix well and pour over the potato pieces. Stir gently until blended. Pour into prepared baking dish.
- Bake uncovered for 30 minutes.
- Toss together remaining Cheddar cheese and crushed cornflakes and sprinkle over the top of the potatoes. Bake until browned and bubbly, 10 to 15 more minutes.