Funeral Potatoes

From The Essential Mormon Cookbook Julie Badger Jensen p. 72
Makes 1 9"x13" pan (12 servings)

12 large potatoes or 1 (32-ounce) bag frozen shredded hash browns
2 (10 3/4-ounce) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 TBSP butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate unto a greased 9x13-inch baking dish (or put hash browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed cornflakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes.

*I use frozen hash browns because it is so much easier. These are tasty, and they are the first potatoes I ever liked. Can you believe I never used to eat potatoes???