Cheese and Sour Cream Potatoes

1. 1

   In a 4-quart Dutch oven cook potatoes in enough boiling water to cover for 20 to 25 minues or until just tender; drain.

2. 2

   Cool slightly.

3. 3

   Peel and coarsely shred or finely chop potatoes.

4. 4

   Preheat oven to 350 degrees.

5. 5

   In large bowl stir together sour cream, soup, cheese, melted butter, onion, salt and pepper.

6. 6

   Gently stir in potatoes.

7. 7

   Transfer to greased 3-quart rectangular baking dish.

8. 8

   Sprinkle with cornflakes.

9. 9

   Bake, covered, for 40 minutes.

10. 10

    Uncover, bake about 15 minutes more until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.