- 2 lb. Potatoes peeled
- 1 C. sour cream
- 2 1/2 lb. grated cheese
- 1 12 oz. can of cream of chicken soup
- 1/4 C. milk, whole or 2% only
- 1 12 oz. box of cornflakes cereal
- 1 stick butter or margarine
Cut the Potatoes into small cubes and boil until tender. Drain. After the potatoes are cooled down shred potatoes with grater. Set aside.In a large bowl combine sour cream, milk, and cream of chicken soup. Slowly sprinkle in 1 lb. of the grated cheese until well blended. Mix shredded potatoes in soup mixture. Set aside.In a microwave safe bowl soften Margarine. Combine margarine and cornflakes in a Ziplock bag and shake until cornflakes are well coated. Crumble the bag to coat flakes evenly. In a large baking dish sprinkle 1/2 the bag of cornflakes into bottom of a pan. Pour in soup mixture. Sprinkle the remainder of the grated cheese evenly over the top and spread the remainder of the cornflakes evenly over the top. Bake and Enjoy.If you have a pressure cooker it will take less time to cook the potatoes. Butter will also work if you would prefer a less oily casserole.